sustainable eating
I’m cooking with lentils more and more these days but realised we feature them so rarely here at Charlie’s. Well it’s time for that to change!
Here’s one of my favourite ways to cook lentils at this time of year, when cime de rapa, the deeply green, and bitter tops of turnips are at their seasonal best. Continue reading “Braised Lentils with Cime de Rapa”
2HR PREP AHEAD ALERT
A lively symphony of flavours on a plate.
Bitter tones from the puntarelle, bright citrus notes from the grapefruit, salty staccato accents from the capers all boldly encased in a sweet, silky dressing. Continue reading “Puntarelle, Red Grapefruit & Caper Salad”
Simple, delicious, healthy, veegs. Nice. Continue reading “Rocket, Black Rice, Almonds & Dried Cherries w/ Lemon Garlic Dressing”
Like rice pudding but with oats. Made seasonally appropriate and deeply delicious with a blood orange compote, made veegs with hemp milk.
Blood oranges pair well with all sorts. Almonds, cardamom, chocolate, cinnamon, fig, ginger, rosemary, and cloves as we’ve used here. Continue reading “Oat Pudding w/ Blood Orange & Clove Compote”
These lime shortbread from Spain are incredible. And you are gunna have to try these at your earliest chance – even if you’re not cookie boxing this year.
It’s the icing sugar that does it. British shortbread is made with caster sugar and let me tell you people, we are missing a trick. The icing sugar brings a lighter, even creamier touch to the whole shebang.
Reserved for Christmas and more traditionally New Year’s, the round shape is associated with the sun, not so oft seen at this time of year. Continue reading “Polvorones de Limón”
Here’s some of the stuff we were up to this time last year, for a flavour of the season. Waste not, want not!
A little CBP refresher course if you will…. Continue reading “Here’s one we made earlier…”
We could go on forever but the Use Your Loaf series ends triumphantly with Ribollita. Possibly the greatest, tastiest recipe for using up stale bread ever. Continue reading “Ribollita”
This’ll get the job done, if the job is to delight and satisfy in dizzying amounts of heartiness.
Grown up mushrooms for grown ups. And veegs. Continue reading “Bella Mushrooms Braised in Red Wine”
This has to be the most elegantly decadent and ridiculously delicious way to enjoy courgette flowers. And believe me, we love to enjoy courgette flowers! Continue reading “Fried Courgette Flowers with Maple & Vinegar”
