[{"data":1,"prerenderedAt":3597},["ShallowReactive",2],{"page:\u002Fblog\u002Flentil-leek-stew":3,"related-posts":106},{"id":4,"title":5,"author":6,"body":7,"category":86,"date":87,"description":88,"draft":89,"extension":90,"image":91,"meta":92,"navigation":93,"path":94,"readingTime":95,"recipe":96,"seo":99,"stem":100,"tags":101,"updatedAt":104,"__hash__":105},"posts\u002Fblog\u002Flentil-leek-stew.md","Lentil and Leek Stew","Pixeld Food",{"type":8,"value":9,"toc":79},"minimark",[10,14,19,53,57,72,76],[11,12,13],"p",{},"Leeks melt into the broth and lentils make this quietly filling without feeling heavy. It is even better the next day.",[15,16,18],"h2",{"id":17},"ingredients","Ingredients",[20,21,22,26,29,32,35,38,41,44,47,50],"ul",{},[23,24,25],"li",{},"2 tablespoons olive oil",[23,27,28],{},"2 leeks, washed and sliced",[23,30,31],{},"2 carrots, diced",[23,33,34],{},"2 garlic cloves, sliced",[23,36,37],{},"200 g green or brown lentils, rinsed",[23,39,40],{},"1 tablespoon tomato paste",[23,42,43],{},"750 ml vegetable stock",[23,45,46],{},"4 thyme sprigs",[23,48,49],{},"1 tablespoon red wine vinegar",[23,51,52],{},"Salt, pepper, and parsley",[15,54,56],{"id":55},"method","Method",[58,59,60,63,66,69],"ol",{},[23,61,62],{},"Warm oil in a heavy pot. Cook leeks and carrots with a pinch of salt for 10 minutes until soft.",[23,64,65],{},"Add garlic and tomato paste. Cook for one minute, then add lentils, stock, and thyme.",[23,67,68],{},"Simmer partly covered for 30 to 35 minutes, until lentils are tender and the broth has thickened.",[23,70,71],{},"Remove thyme, add vinegar, season generously, and finish with parsley.",[15,73,75],{"id":74},"serve-it-with","Serve it with",[11,77,78],{},"Serve with buttered sourdough and a spoon of crème fraîche.",{"title":80,"searchDepth":81,"depth":81,"links":82},"",2,[83,84,85],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"Recipes","2026-08-15","A deeply savory bowl for a cool evening.",false,"md","\u002Fimages\u002Frecipes\u002Flentil-leek-stew.webp",{},true,"\u002Fblog\u002Flentil-leek-stew","1",{"ingredients":97,"instructions":98},[25,28,31,34,37,40,43,46,49,52],[62,65,68,71],{"title":5,"description":88},"blog\u002Flentil-leek-stew",[102,103],"lentils","stew",null,"mdGjHmiEP7HoW7xqD71w9Dk10vopCKx_qk_ueikrYXc",[107,204,277,437,597,745,766,846,943,1011,1089,1166,1245,1322,1401,1471,1544,1618,1640,1711,1767,1922,1995,2073,2148,2315,2389,2467,2545,2676,2765,2785,2913,3056,3124,3196,3266,3288,3360,3504,3524],{"id":108,"title":109,"author":6,"body":110,"category":86,"date":189,"description":190,"draft":89,"extension":90,"image":191,"meta":192,"navigation":93,"path":193,"readingTime":194,"recipe":195,"seo":198,"stem":199,"tags":200,"updatedAt":104,"__hash__":203},"posts\u002Fblog\u002Fapple-cinnamon-baked-oats.md","Apple Cinnamon Baked Oats",{"type":8,"value":111,"toc":184},[112,115,118,120,158,160,177,181],[11,113,114],{},"Baked oats sit somewhere between porridge and a soft breakfast cake. Apples turn jammy around the edges while pecans add enough crunch to make every spoonful interesting.",[11,116,117],{},"Assemble the dish the night before for a slow weekend breakfast. Keep it chilled, then bake it while the coffee brews.",[15,119,18],{"id":17},[20,121,122,125,128,131,134,137,140,143,146,149,152,155],{},[23,123,124],{},"2 crisp apples",[23,126,127],{},"220 g rolled oats",[23,129,130],{},"60 g pecans, roughly chopped",[23,132,133],{},"1 1\u002F2 teaspoons ground cinnamon",[23,135,136],{},"1 teaspoon baking powder",[23,138,139],{},"1\u002F4 teaspoon fine sea salt",[23,141,142],{},"500 ml milk or unsweetened oat milk",[23,144,145],{},"1 large egg",[23,147,148],{},"3 tablespoons maple syrup, plus more to serve",[23,150,151],{},"2 tablespoons melted butter or coconut oil",[23,153,154],{},"1 teaspoon vanilla extract",[23,156,157],{},"Plain yogurt, to serve",[15,159,56],{"id":55},[58,161,162,165,168,171,174],{},[23,163,164],{},"Heat the oven to 190°C. Butter a 22 cm baking dish.",[23,166,167],{},"Core the apples. Dice one apple and cut the other into thin slices.",[23,169,170],{},"Combine the oats, diced apple, half the pecans, cinnamon, baking powder, and salt in the dish. Whisk the milk, egg, maple syrup, melted butter, and vanilla in a jug, then pour it evenly over the oats.",[23,172,173],{},"Arrange the sliced apple on top and scatter over the remaining pecans. Bake for 30–35 minutes, until the centre has set and the edges are golden.",[23,175,176],{},"Rest for 5 minutes. Serve warm with yogurt and an extra thread of maple syrup.",[15,178,180],{"id":179},"keep-the-leftovers","Keep the leftovers",[11,182,183],{},"Cover and refrigerate the baked oats for up to three days. Reheat individual portions with a splash of milk so the oats stay creamy.",{"title":80,"searchDepth":81,"depth":81,"links":185},[186,187,188],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":179,"depth":81,"text":180},"2026-09-05","Creamy baked oats with caramelised apples, toasted pecans, and a cool spoonful of yogurt.","\u002Fimages\u002Frecipes\u002Fapple-cinnamon-baked-oats.webp",{},"\u002Fblog\u002Fapple-cinnamon-baked-oats","2",{"ingredients":196,"instructions":197},[124,127,130,133,136,139,142,145,148,151,154,157],[164,167,170,173,176],{"title":109,"description":190},"blog\u002Fapple-cinnamon-baked-oats",[201,202],"breakfast","apple","H6l8wsxc0f-H6mHFJPV6g2XrFSEaEGsRG_xKlS2nOKY",{"id":205,"title":206,"author":6,"body":207,"category":86,"date":265,"description":266,"draft":89,"extension":90,"image":267,"meta":268,"navigation":93,"path":269,"readingTime":95,"recipe":270,"seo":273,"stem":274,"tags":275,"updatedAt":104,"__hash__":276},"posts\u002Fblog\u002Fapple-oat-pancakes.md","Apple Oat Pancakes",{"type":8,"value":208,"toc":260},[209,212,214,239,241,255,257],[11,210,211],{},"Grated apple keeps these oat pancakes moist while cinnamon makes the kitchen smell like a slow morning.",[15,213,18],{"id":17},[20,215,216,219,222,224,227,230,233,236],{},[23,217,218],{},"100 g rolled oats",[23,220,221],{},"100 g plain flour",[23,223,136],{},[23,225,226],{},"1 teaspoon ground cinnamon",[23,228,229],{},"1 egg",[23,231,232],{},"220 ml milk",[23,234,235],{},"1 apple, coarsely grated",[23,237,238],{},"Butter, Greek yogurt, and maple syrup",[15,240,56],{"id":55},[58,242,243,246,249,252],{},[23,244,245],{},"Mix oats, flour, baking powder, cinnamon, and a pinch of salt in a bowl.",[23,247,248],{},"Whisk egg and milk, then stir into the dry ingredients with the grated apple. Rest for 10 minutes.",[23,250,251],{},"Melt a little butter in a skillet over medium heat. Cook heaped spoonfuls of batter for 2 minutes per side.",[23,253,254],{},"Keep warm while you cook the remaining pancakes.",[15,256,75],{"id":74},[11,258,259],{},"Spoon over yogurt, maple syrup, and extra apple slices.",{"title":80,"searchDepth":81,"depth":81,"links":261},[262,263,264],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-23","Cinnamon-scented pancakes with grated apple and oats.","\u002Fimages\u002Frecipes\u002Fapple-oat-pancakes.webp",{},"\u002Fblog\u002Fapple-oat-pancakes",{"ingredients":271,"instructions":272},[218,221,136,226,229,232,235,238],[245,248,251,254],{"title":206,"description":266},"blog\u002Fapple-oat-pancakes",[201,202],"qB1r097XYoR-BFt3PU6rzWffWXJURvFZ2R5V12jT1Jc",{"id":278,"title":279,"author":6,"body":280,"category":86,"date":423,"description":424,"draft":89,"extension":90,"image":425,"meta":426,"navigation":93,"path":427,"readingTime":428,"recipe":104,"seo":429,"stem":430,"tags":431,"updatedAt":104,"__hash__":436},"posts\u002Fblog\u002Fbeef-bourguignon-pot-roast.md","Beef Bourguignon Pot Roast for a Slow Sunday",{"type":8,"value":281,"toc":416},[282,285,295,297,300,344,347,351,354,357,360,364,367,370,373,376,380,383,386,389,393,401,410],[11,283,284],{},"A pot roast suits a day when the oven can do the long part of dinner. Browning the meat and building the sauce take attention at the start; after that, the main task is checking that the braise stays gentle.",[11,286,287,294],{},[288,289,293],"a",{"href":290,"rel":291},"https:\u002F\u002Fwww.foodandwine.com\u002Fbeef-bourguignon-pot-roast-12028478",[292],"nofollow","Charlie Mitchell's beef bourguignon pot roast in Food & Wine"," inspired the idea. This independently written home variation uses a small whole chuck roast and a straightforward mushroom-and-carrot sauce.",[15,296,18],{"id":17},[11,298,299],{},"Serves 4. Allow about 30 minutes to prepare and approximately 2 1\u002F2–3 1\u002F2 hours for braising.",[20,301,302,305,308,311,314,317,320,323,326,329,332,335,338,341],{},[23,303,304],{},"900 g boneless beef chuck roast",[23,306,307],{},"2 tablespoons neutral oil, divided",[23,309,310],{},"1 large onion, roughly chopped",[23,312,313],{},"3 garlic cloves, lightly crushed",[23,315,316],{},"1 tablespoon tomato puree",[23,318,319],{},"300 ml dry red wine",[23,321,322],{},"400 ml beef stock, plus more if needed",[23,324,325],{},"2 bay leaves",[23,327,328],{},"3 thyme sprigs",[23,330,331],{},"350 g carrots, cut into thick pieces",[23,333,334],{},"250 g mushrooms, halved or quartered",[23,336,337],{},"150 g peeled pearl onions or small shallots",[23,339,340],{},"Salt and black pepper",[23,342,343],{},"Mashed potatoes or bread, to serve",[11,345,346],{},"Choose a casserole with a lid that fits the meat fairly closely. A very wide pan can need substantially more liquid.",[15,348,350],{"id":349},"brown-the-beef","Brown the beef",[11,352,353],{},"Heat the oven to 160°C conventional or 140°C fan. Pat the beef dry and season it.",[11,355,356],{},"Warm one tablespoon of oil in the casserole over medium-high heat. Brown the beef on its main surfaces, allowing each side to colour before turning. Move it to a plate.",[11,358,359],{},"Lower the heat. Add the chopped onion and cook until softened, then add the garlic and tomato puree. Stir for a minute without letting the puree burn.",[15,361,363],{"id":362},"build-a-gentle-braise","Build a gentle braise",[11,365,366],{},"Pour in the wine and scrape up the browned bits. Simmer for a few minutes, then add the stock, bay, and thyme.",[11,368,369],{},"Return the beef and any juices. The liquid should reach roughly halfway up the meat; adjust with a little extra stock if necessary.",[11,371,372],{},"Bring to a gentle simmer, cover, and move to the oven. Begin checking after two hours. Turn the beef once during cooking and make sure the pan has not become dry.",[11,374,375],{},"Add the carrots and pearl onions for roughly the final 45–60 minutes. Continue cooking until a fork enters the beef easily and the meat separates with gentle pressure. Tenderness, rather than an exact elapsed time, decides when it is ready.",[15,377,379],{"id":378},"finish-the-mushrooms-and-sauce","Finish the mushrooms and sauce",[11,381,382],{},"Brown the mushrooms in the remaining oil in a separate frying pan. Add them to the casserole near the end.",[11,384,385],{},"Transfer the beef to a warm dish. Remove the herbs. If the sauce needs thickening, simmer it uncovered on the stovetop; if it is already concentrated, leave it alone. Taste before adding salt.",[11,387,388],{},"Slice or pull the beef into large pieces and return it to the sauce.",[15,390,392],{"id":391},"serve-and-store","Serve and store",[11,394,395,396,400],{},"Serve with mashed potatoes or ",[288,397,399],{"href":398},"\u002Fblog\u002Frosemary-focaccia","Rosemary Focaccia"," to catch the sauce.",[11,402,403,404,409],{},"Refrigerate leftovers in shallow containers within two hours and use within three to four days. Reheat to 74°C throughout, following ",[288,405,408],{"href":406,"rel":407},"https:\u002F\u002Fask.fsis.usda.gov\u002Farticle\u002FHow-do-I-reheat-leftovers-safely",[292],"USDA leftover guidance",".",[11,411,412],{},[413,414,415],"em",{},"Recipe note: this variation has not been kitchen-tested by Pixeld Food. Cover: AI-generated serving illustration.",{"title":80,"searchDepth":81,"depth":81,"links":417},[418,419,420,421,422],{"id":17,"depth":81,"text":18},{"id":349,"depth":81,"text":350},{"id":362,"depth":81,"text":363},{"id":378,"depth":81,"text":379},{"id":391,"depth":81,"text":392},"2026-10-08","A home variation of red-wine beef pot roast with mushrooms, carrots, and onions, using tenderness cues rather than a fixed timer.","\u002Fimages\u002Frecipes\u002Fbeef-bourguignon-pot-roast-20261008.webp",{},"\u002Fblog\u002Fbeef-bourguignon-pot-roast","3",{"title":279,"description":424},"blog\u002Fbeef-bourguignon-pot-roast",[432,433,434,435],"beef","pot-roast","autumn","slow-cooking","zbL-vFCQm76GBe0QEwODX_32a_KXItF3fCqdgRl69uk",{"id":438,"title":439,"author":6,"body":440,"category":86,"date":579,"description":580,"draft":89,"extension":90,"image":581,"meta":582,"navigation":93,"path":583,"readingTime":428,"recipe":584,"seo":591,"stem":592,"tags":593,"updatedAt":423,"__hash__":596},"posts\u002Fblog\u002Fbeetroot-goat-cheese-tart.md","Beetroot and Goat Cheese Tart",{"type":8,"value":441,"toc":569},[442,445,448,450,485,487,507,509,512,516,519,523,526,529,533,536,539,543,552,556],[11,443,444],{},"Earthy beetroot and sharp goat cheese make an effortless filling for crisp puff pastry. A little balsamic glaze sharpens the sweet roots and gives the finished tart a glossy edge.",[11,446,447],{},"Cook the beets ahead or use good-quality vacuum-packed beets without vinegar. The pastry needs cold ingredients to rise into distinct, flaky layers.",[15,449,18],{"id":17},[20,451,452,455,458,461,464,467,470,473,476,479,482],{},[23,453,454],{},"500 g cooked beetroot, ideally a mix of red and golden",[23,456,457],{},"1 sheet all-butter puff pastry, about 320 g",[23,459,460],{},"150 g soft goat cheese",[23,462,463],{},"2 tablespoons crème fraîche",[23,465,466],{},"1 teaspoon Dijon mustard",[23,468,469],{},"1 small garlic clove, finely grated",[23,471,472],{},"1 tablespoon thyme leaves, plus sprigs to serve",[23,474,475],{},"1 egg, beaten",[23,477,478],{},"1 tablespoon olive oil",[23,480,481],{},"1 tablespoon balsamic glaze",[23,483,484],{},"Sea salt and black pepper",[15,486,56],{"id":55},[58,488,489,492,495,498,501,504],{},[23,490,491],{},"Heat the oven to 210°C and place a large baking sheet inside. Pat the beetroot dry and cut it into thin rounds.",[23,493,494],{},"Unroll the pastry onto baking paper. Score a 2 cm border without cutting through the pastry, then prick the centre with a fork.",[23,496,497],{},"Mix the goat cheese, crème fraîche, mustard, garlic, and half the thyme. Season with black pepper and spread the mixture inside the border.",[23,499,500],{},"Overlap the beetroot slices across the filling. Brush them with olive oil and season lightly with salt. Brush the pastry border with beaten egg.",[23,502,503],{},"Slide the tart and its paper onto the hot baking sheet. Bake for 25–30 minutes, until the pastry is deeply golden and crisp underneath.",[23,505,506],{},"Drizzle with balsamic glaze and scatter over the remaining thyme before slicing.",[15,508,75],{"id":74},[11,510,511],{},"A peppery salad dressed with lemon makes this tart a complete lunch. Leftover slices also travel well at room temperature.",[15,513,515],{"id":514},"time-and-portions","Time and portions",[11,517,518],{},"Allow about 20 minutes to assemble the tart and 25–30 minutes to bake it. Cut into four lunch portions or six smaller pieces. These timings start with cooked beetroot; cooking raw beets is an additional step.",[15,520,522],{"id":521},"keep-the-pastry-crisp","Keep the pastry crisp",[11,524,525],{},"Pat cooked beetroot dry before slicing, especially if it came in a vacuum pack. Excess moisture can soften the pastry under the filling. Keep the pastry cold while preparing the cheese mixture, and do not cut all the way through when scoring the border.",[11,527,528],{},"A preheated baking sheet helps the underside cook. Lift one corner carefully near the end to check that the base is golden, rather than relying only on the raised edges. If the top is colouring quickly, lower the tray in the oven and continue checking.",[15,530,532],{"id":531},"ingredient-swaps","Ingredient swaps",[11,534,535],{},"Plain cooked beetroot works better here than vinegar-pickled beets. If you only have pickled beetroot, drain it thoroughly and reduce or omit the balsamic glaze. Soft goat cheese makes a spreadable filling; a firmer cheese should be crumbled finely and mixed with the crème fraîche.",[11,537,538],{},"Dried thyme can replace fresh thyme in the filling; start with a smaller amount and taste. Use a little milk on the pastry border instead of egg if needed, remembering that the crust may colour differently.",[15,540,542],{"id":541},"leftovers","Leftovers",[11,544,545,546,551],{},"Cool and refrigerate the tart within two hours, then eat within two days or freeze it, following ",[288,547,550],{"href":548,"rel":549},"https:\u002F\u002Fwww.food.gov.uk\u002Fsafety-hygiene\u002Fcooking-your-food",[292],"Food Standards Agency guidance",". Reheat in an oven until steaming hot throughout to help restore the pastry texture. A microwave warms the filling but tends to soften the base.",[15,553,555],{"id":554},"make-a-lunch-menu","Make a lunch menu",[11,557,558,559,563,564,568],{},"Pair the tart with ",[288,560,562],{"href":561},"\u002Fblog\u002Froasted-carrot-soup\u002F","roasted carrot soup"," or a ",[288,565,567],{"href":566},"\u002Fblog\u002Fpear-gorgonzola-salad\u002F","pear and gorgonzola salad",". Check each recipe’s allergens before planning a shared meal.",{"title":80,"searchDepth":81,"depth":81,"links":570},[571,572,573,574,575,576,577,578],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},{"id":514,"depth":81,"text":515},{"id":521,"depth":81,"text":522},{"id":531,"depth":81,"text":532},{"id":541,"depth":81,"text":542},{"id":554,"depth":81,"text":555},"2026-09-04","A crisp puff-pastry tart layered with ruby beets, goat cheese, thyme, and balsamic glaze.","\u002Fimages\u002Frecipes\u002Fbeetroot-goat-cheese-tart.webp",{},"\u002Fblog\u002Fbeetroot-goat-cheese-tart",{"ingredients":585,"instructions":586,"prepTime":587,"cookTime":588,"totalTime":589,"yield":590},[454,457,460,463,466,469,472,475,478,481,484],[491,494,497,500,503,506],"PT20M","PT30M","PT50M","4 servings",{"title":439,"description":580},"blog\u002Fbeetroot-goat-cheese-tart",[594,595],"beetroot","lunch","emjCeJ6hLjmWf4w4JPKr9KinUc2xu6FovWTmM3dqFwU",{"id":598,"title":599,"author":6,"body":600,"category":86,"date":423,"description":733,"draft":89,"extension":90,"image":734,"meta":735,"navigation":93,"path":736,"readingTime":428,"recipe":104,"seo":737,"stem":738,"tags":739,"updatedAt":104,"__hash__":744},"posts\u002Fblog\u002Fbrussels-sprouts-saag.md","Brussels Sprouts Saag with a Crunchy Finish",{"type":8,"value":601,"toc":726},[602,605,614,616,619,665,668,672,675,678,681,685,688,691,694,698,701,704,707,711,719,722],[11,603,604],{},"Soft spinach and browned Brussels sprouts make a useful pairing: one gives a creamy base, the other gives texture. Roasting the sprouts separately keeps their edges distinct from the sauce.",[11,606,607,608,613],{},"The combination was inspired by ",[288,609,612],{"href":610,"rel":611},"https:\u002F\u002Fwww.foodandwine.com\u002Fbrussels-sprouts-saag-12028443",[292],"Rishi Kumar and Zubair Mohajir's Brussels sprouts saag in Food & Wine",". This independently written home variation uses a simple coconut-spinach base and a pumpkin-seed finish. It is not a reproduction of the chefs' dish or a claim to a traditional regional recipe.",[15,615,18],{"id":17},[11,617,618],{},"Serves 3–4 with rice or flatbread. Allow around 15 minutes to prepare and 30 minutes to cook.",[20,620,621,624,627,630,633,636,639,642,645,648,651,654,657,660,662],{},[23,622,623],{},"450 g Brussels sprouts, trimmed and halved",[23,625,626],{},"400 g fresh spinach, washed",[23,628,629],{},"1 medium onion, finely chopped",[23,631,632],{},"2 garlic cloves, grated",[23,634,635],{},"15 g fresh ginger, grated",[23,637,638],{},"1 teaspoon ground cumin",[23,640,641],{},"1 teaspoon ground coriander",[23,643,644],{},"1\u002F2 teaspoon turmeric",[23,646,647],{},"1\u002F4 teaspoon chili flakes, optional",[23,649,650],{},"120 ml coconut milk",[23,652,653],{},"3 tablespoons neutral oil, divided",[23,655,656],{},"2 tablespoons pumpkin seeds",[23,658,659],{},"1 tablespoon lemon juice, or to taste",[23,661,340],{},[23,663,664],{},"Fresh coriander leaves, optional",[11,666,667],{},"Frozen spinach can also work: thaw it and squeeze out excess water before adding it.",[15,669,671],{"id":670},"roast-for-browned-edges","Roast for browned edges",[11,673,674],{},"Heat the oven to 220°C conventional or 200°C fan. Toss the sprouts with two tablespoons of oil, a little salt, and black pepper.",[11,676,677],{},"Spread over a tray with the cut sides down and room between the pieces. Roast for approximately 20–25 minutes, until the centres are tender and the edges have browned. Very large sprouts may need longer.",[11,679,680],{},"A crowded tray produces a softer result. Use two trays if necessary rather than piling the sprouts together.",[15,682,684],{"id":683},"make-the-spinach-base","Make the spinach base",[11,686,687],{},"Warm the remaining tablespoon of oil in a saucepan over medium-low heat. Cook the onion for 8–10 minutes until soft. Add garlic and ginger and stir briefly.",[11,689,690],{},"Add cumin, coriander, turmeric, and optional chili. Stir for around 30 seconds, then add the spinach in handfuls. Turn it through the onion mixture until wilted.",[11,692,693],{},"Add the coconut milk and simmer gently for five minutes. Blend partly with a stick blender, or chop and stir thoroughly if you prefer a rougher texture. Keep some texture rather than turning it into a completely smooth soup.",[15,695,697],{"id":696},"balance-and-assemble","Balance and assemble",[11,699,700],{},"If the spinach is watery, cook uncovered for a few more minutes. If it is too thick to spoon comfortably, add a little water.",[11,702,703],{},"Stir in lemon juice, then taste for salt. Put the spinach in a serving dish and arrange the roasted sprouts on top.",[11,705,706],{},"Toast the pumpkin seeds in a dry pan, shaking regularly, and scatter over the dish. Add coriander leaves if using. Keeping the seeds and sprouts on the surface preserves their contrast.",[15,708,710],{"id":709},"serve-and-vary","Serve and vary",[11,712,713,714,718],{},"Serve with rice or warm flatbread. ",[288,715,717],{"href":716},"\u002Fblog\u002Fcoconut-lime-rice","Coconut Lime Rice"," is another option if you want to build the meal around the coconut flavours.",[11,720,721],{},"For more substance, add separately cooked chickpeas to the spinach. Keep leftovers refrigerated and use within three days; reheat thoroughly. Store the seed topping separately.",[11,723,724],{},[413,725,415],{},{"title":80,"searchDepth":81,"depth":81,"links":727},[728,729,730,731,732],{"id":17,"depth":81,"text":18},{"id":670,"depth":81,"text":671},{"id":683,"depth":81,"text":684},{"id":696,"depth":81,"text":697},{"id":709,"depth":81,"text":710},"Roasted Brussels sprouts over spiced spinach with a pumpkin-seed topping: an approachable home variation for autumn dinners.","\u002Fimages\u002Frecipes\u002Fbrussels-sprouts-saag-20261008.webp",{},"\u002Fblog\u002Fbrussels-sprouts-saag",{"title":599,"description":733},"blog\u002Fbrussels-sprouts-saag",[740,741,742,743],"brussels-sprouts","spinach","saag","vegetarian","Zt5HyKWqXW6cvGaBitt38V8ipKEyh2MsyP2gJ2ZmFI0",{"id":746,"title":747,"author":6,"body":748,"category":86,"date":755,"description":756,"draft":89,"extension":90,"image":104,"meta":757,"navigation":93,"path":758,"readingTime":759,"recipe":104,"seo":760,"stem":761,"tags":762,"updatedAt":104,"__hash__":765},"posts\u002Fblog\u002Fcauliflower-tacos.md","Smoky Cauliflower Tacos",{"type":8,"value":749,"toc":753},[750],[11,751,752],{},"Roast cauliflower with smoked paprika and cumin. Fill warm tortillas with avocado, cabbage, and lime.",{"title":80,"searchDepth":81,"depth":81,"links":754},[],"2026-08-05","Charred cauliflower with lime and creamy avocado.",{},"\u002Fblog\u002Fcauliflower-tacos","35",{"title":747,"description":756},"blog\u002Fcauliflower-tacos",[763,764],"tacos","cauliflower","L7cVAHBWz8tvR9nU5QosJ6EOGhgcz8e_vVDnO1_JPmY",{"id":767,"title":768,"author":6,"body":769,"category":86,"date":832,"description":833,"draft":89,"extension":90,"image":834,"meta":835,"navigation":93,"path":836,"readingTime":95,"recipe":837,"seo":840,"stem":841,"tags":842,"updatedAt":104,"__hash__":845},"posts\u002Fblog\u002Fchocolate-tahini-cookies.md","Chocolate Tahini Cookies",{"type":8,"value":770,"toc":827},[771,774,776,806,808,822,824],[11,772,773],{},"Tahini gives these cookies a deep, nutty edge that keeps the dark chocolate from becoming too sweet. Pull them early for soft centres.",[15,775,18],{"id":17},[20,777,778,781,784,787,789,791,794,797,800,803],{},[23,779,780],{},"115 g unsalted butter, softened",[23,782,783],{},"100 g light brown sugar",[23,785,786],{},"80 g tahini",[23,788,229],{},[23,790,154],{},[23,792,793],{},"180 g plain flour",[23,795,796],{},"1\u002F2 teaspoon baking soda",[23,798,799],{},"150 g dark chocolate, chopped",[23,801,802],{},"1 tablespoon sesame seeds",[23,804,805],{},"Flaky salt",[15,807,56],{"id":55},[58,809,810,813,816,819],{},[23,811,812],{},"Heat the oven to 180°C and line a baking tray with paper.",[23,814,815],{},"Beat butter, sugar, and tahini until smooth. Beat in egg and vanilla.",[23,817,818],{},"Fold in flour, baking soda, chocolate, and sesame seeds. Chill the dough for 15 minutes if it feels soft.",[23,820,821],{},"Scoop 12 mounds onto the tray and bake for 10 to 12 minutes, until the edges set but the centres look soft. Sprinkle with flaky salt and cool.",[15,823,75],{"id":74},[11,825,826],{},"Enjoy warm with coffee, milk, or a scoop of vanilla ice cream.",{"title":80,"searchDepth":81,"depth":81,"links":828},[829,830,831],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-11","Chewy cookies with dark chocolate and sesame.","\u002Fimages\u002Frecipes\u002Fchocolate-tahini-cookies.webp",{},"\u002Fblog\u002Fchocolate-tahini-cookies",{"ingredients":838,"instructions":839},[780,783,786,229,154,793,796,799,802,805],[812,815,818,821],{"title":768,"description":833},"blog\u002Fchocolate-tahini-cookies",[843,844],"cookies","baking","z3IiDxWyXJtEAErxsXpu3cBH3AhkX5juXrgZO4gQs6w",{"id":847,"title":848,"author":6,"body":849,"category":86,"date":930,"description":931,"draft":89,"extension":90,"image":932,"meta":933,"navigation":93,"path":934,"readingTime":194,"recipe":935,"seo":938,"stem":939,"tags":940,"updatedAt":104,"__hash__":942},"posts\u002Fblog\u002Fcinnamon-pear-galette.md","Cinnamon Pear Galette",{"type":8,"value":850,"toc":925},[851,854,857,859,898,900,920,922],[11,852,853],{},"A galette delivers all the pleasure of pie with a relaxed, free-form shape. Firm pears hold their fans in the oven, while ground almonds catch their juices and keep the base crisp.",[11,855,856],{},"Chill the shaped galette before baking. Cold pastry keeps its folds and turns especially flaky in a hot oven.",[15,858,18],{"id":17},[20,860,861,864,867,870,873,876,879,882,885,887,890,892,895],{},[23,862,863],{},"250 g plain flour",[23,865,866],{},"1 tablespoon caster sugar",[23,868,869],{},"1\u002F2 teaspoon fine sea salt",[23,871,872],{},"150 g cold unsalted butter, cubed",[23,874,875],{},"5–7 tablespoons ice-cold water",[23,877,878],{},"3 firm ripe pears",[23,880,881],{},"50 g ground almonds",[23,883,884],{},"60 g light brown sugar",[23,886,226],{},[23,888,889],{},"1 tablespoon lemon juice",[23,891,475],{},[23,893,894],{},"25 g flaked almonds",[23,896,897],{},"1 tablespoon runny honey",[15,899,56],{"id":55},[58,901,902,905,908,911,914,917],{},[23,903,904],{},"Mix the flour, caster sugar, and salt. Rub in the butter, leaving some pea-size pieces, then add just enough cold water to bring the dough together. Shape into a disc and chill for 30 minutes.",[23,906,907],{},"Core the pears and cut them into thin slices. Toss them with the brown sugar, cinnamon, and lemon juice.",[23,909,910],{},"Roll the pastry into a rough 32 cm circle on baking paper. Sprinkle the ground almonds over the centre, leaving a 5 cm border.",[23,912,913],{},"Arrange the pears over the almonds and fold the pastry edge over the fruit. Brush the edge with beaten egg and scatter with flaked almonds. Chill for 15 minutes.",[23,915,916],{},"Heat the oven to 200°C with a baking sheet inside. Slide the galette and its paper onto the hot sheet and bake for 38–45 minutes, until the pastry is deep gold and the pear juices bubble.",[23,918,919],{},"Warm the honey and brush it over the fruit. Cool for at least 20 minutes before slicing.",[15,921,75],{"id":74},[11,923,924],{},"Serve the galette barely warm with crème fraîche or vanilla ice cream. The pastry stays crisp for a day when kept loosely covered at room temperature.",{"title":80,"searchDepth":81,"depth":81,"links":926},[927,928,929],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-09-02","A rustic pear tart with flaky pastry, cinnamon, toasted almonds, and a fine honey glaze.","\u002Fimages\u002Frecipes\u002Fcinnamon-pear-galette.webp",{},"\u002Fblog\u002Fcinnamon-pear-galette",{"ingredients":936,"instructions":937},[863,866,869,872,875,878,881,884,226,889,475,894,897],[904,907,910,913,916,919],{"title":848,"description":931},"blog\u002Fcinnamon-pear-galette",[941,844],"pear","zEJOrfVf_j0RnWbeOGqKaBOKMrtTP1eCdUzBzT1xSKE",{"id":944,"title":717,"author":6,"body":945,"category":86,"date":998,"description":999,"draft":89,"extension":90,"image":1000,"meta":1001,"navigation":93,"path":716,"readingTime":95,"recipe":1002,"seo":1005,"stem":1006,"tags":1007,"updatedAt":104,"__hash__":1010},"posts\u002Fblog\u002Fcoconut-lime-rice.md",{"type":8,"value":946,"toc":993},[947,950,952,972,974,988,990],[11,948,949],{},"This fragrant rice turns curry, roast vegetables, or grilled fish into a proper meal. Rinsing first keeps the grains light and separate.",[15,951,18],{"id":17},[20,953,954,957,960,963,966,969],{},[23,955,956],{},"250 g jasmine rice",[23,958,959],{},"250 ml coconut milk",[23,961,962],{},"250 ml water",[23,964,965],{},"1\u002F2 teaspoon fine salt",[23,967,968],{},"1 lime, zest and juice",[23,970,971],{},"2 tablespoons chopped cilantro",[15,973,56],{"id":55},[58,975,976,979,982,985],{},[23,977,978],{},"Rinse rice under cold water until the water runs mostly clear. Drain well.",[23,980,981],{},"Put rice, coconut milk, water, and salt in a saucepan. Bring to a gentle simmer, cover, and cook on low for 12 minutes.",[23,983,984],{},"Turn off heat and leave covered for 10 minutes.",[23,986,987],{},"Fluff with a fork, then fold through lime zest, juice, and cilantro.",[15,989,75],{"id":74},[11,991,992],{},"Pair with spicy vegetables, black beans, or grilled prawns.",{"title":80,"searchDepth":81,"depth":81,"links":994},[995,996,997],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-27","A fragrant side dish for roasted vegetables or curry.","\u002Fimages\u002Frecipes\u002Fcoconut-lime-rice.webp",{},{"ingredients":1003,"instructions":1004},[956,959,962,965,968,971],[978,981,984,987],{"title":717,"description":999},"blog\u002Fcoconut-lime-rice",[1008,1009],"rice","side","A_qztBQH10CB13cPlsThg4rhiCI5uMtA9_9H_vHdyL8",{"id":1012,"title":1013,"author":6,"body":1014,"category":86,"date":1076,"description":1077,"draft":89,"extension":90,"image":1078,"meta":1079,"navigation":93,"path":1080,"readingTime":95,"recipe":1081,"seo":1084,"stem":1085,"tags":1086,"updatedAt":104,"__hash__":1088},"posts\u002Fblog\u002Fcorn-fritters.md","Sweet Corn Fritters",{"type":8,"value":1015,"toc":1071},[1016,1019,1021,1050,1052,1066,1068],[11,1017,1018],{},"Fresh corn makes the sweetest fritters, but frozen kernels work well too when summer has moved on.",[15,1020,18],{"id":17},[20,1022,1023,1026,1029,1031,1034,1036,1039,1042,1045,1047],{},[23,1024,1025],{},"300 g corn kernels",[23,1027,1028],{},"3 scallions, finely sliced",[23,1030,229],{},[23,1032,1033],{},"80 g plain flour",[23,1035,136],{},[23,1037,1038],{},"1\u002F2 teaspoon smoked paprika",[23,1040,1041],{},"3 tablespoons neutral oil",[23,1043,1044],{},"150 g sour cream",[23,1046,968],{},[23,1048,1049],{},"Cilantro, salt, and pepper",[15,1051,56],{"id":55},[58,1053,1054,1057,1060,1063],{},[23,1055,1056],{},"Mix corn, scallions, egg, flour, baking powder, paprika, salt, and pepper into a thick batter.",[23,1058,1059],{},"Stir sour cream with lime zest, juice, and a pinch of salt.",[23,1061,1062],{},"Heat oil in a non-stick skillet. Fry spoonfuls of batter for 2 to 3 minutes per side until crisp and golden.",[23,1064,1065],{},"Drain briefly on paper and season with a little salt.",[15,1067,75],{"id":74},[11,1069,1070],{},"Top with lime cream, cilantro, and a few sliced chilies.",{"title":80,"searchDepth":81,"depth":81,"links":1072},[1073,1074,1075],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-18","Crisp-edged fritters for summer lunch.","\u002Fimages\u002Frecipes\u002Fcorn-fritters.webp",{},"\u002Fblog\u002Fcorn-fritters",{"ingredients":1082,"instructions":1083},[1025,1028,229,1033,136,1038,1041,1044,968,1049],[1056,1059,1062,1065],{"title":1013,"description":1077},"blog\u002Fcorn-fritters",[1087,595],"corn","dUhE1U_-6r0hFyQBF1HQARjL_TC-eAanPZNlvzC6c_I",{"id":1090,"title":1091,"author":6,"body":1092,"category":86,"date":1152,"description":1153,"draft":89,"extension":90,"image":1154,"meta":1155,"navigation":93,"path":1156,"readingTime":95,"recipe":1157,"seo":1160,"stem":1161,"tags":1162,"updatedAt":104,"__hash__":1165},"posts\u002Fblog\u002Fcrispy-potato-cakes.md","Crispy Potato Cakes with Herbed Yogurt",{"type":8,"value":1093,"toc":1147},[1094,1097,1099,1126,1128,1142,1144],[11,1095,1096],{},"These potato cakes reward a patient fry with a shatteringly crisp edge. The herbed yogurt adds brightness without taking over.",[15,1098,18],{"id":17},[20,1100,1101,1104,1107,1110,1113,1115,1118,1121,1124],{},[23,1102,1103],{},"500 g floury potatoes, cooked and cooled",[23,1105,1106],{},"2 spring onions, finely sliced",[23,1108,1109],{},"1 egg yolk",[23,1111,1112],{},"3 tablespoons plain flour",[23,1114,1041],{},[23,1116,1117],{},"150 g Greek yogurt",[23,1119,1120],{},"1\u002F2 lemon, zest and juice",[23,1122,1123],{},"2 tablespoons chopped dill",[23,1125,340],{},[15,1127,56],{"id":55},[58,1129,1130,1133,1136,1139],{},[23,1131,1132],{},"Mash potatoes with spring onions, egg yolk, flour, salt, and pepper. Form 8 small patties with floured hands.",[23,1134,1135],{},"Stir yogurt with lemon zest, a squeeze of juice, dill, and salt.",[23,1137,1138],{},"Heat oil in a skillet over medium heat. Fry cakes for 3 to 4 minutes per side until dark golden.",[23,1140,1141],{},"Drain briefly on paper, season, and serve with the yogurt.",[15,1143,75],{"id":74},[11,1145,1146],{},"Add a fried egg and wilted spinach for supper.",{"title":80,"searchDepth":81,"depth":81,"links":1148},[1149,1150,1151],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-29","Golden potato cakes made for a slow weekend brunch.","\u002Fimages\u002Frecipes\u002Fcrispy-potato-cakes.webp",{},"\u002Fblog\u002Fcrispy-potato-cakes",{"ingredients":1158,"instructions":1159},[1103,1106,1109,1112,1041,1117,1120,1123,340],[1132,1135,1138,1141],{"title":1091,"description":1153},"blog\u002Fcrispy-potato-cakes",[1163,1164],"potato","brunch","9mU7P9DxCwf8s2Rzw_LuxaI0c35lkkM6wd03EbjLR80",{"id":1167,"title":1168,"author":6,"body":1169,"category":86,"date":1231,"description":1232,"draft":89,"extension":90,"image":1233,"meta":1234,"navigation":93,"path":1235,"readingTime":95,"recipe":1236,"seo":1239,"stem":1240,"tags":1241,"updatedAt":104,"__hash__":1244},"posts\u002Fblog\u002Fcucumber-sesame-noodles.md","Cucumber Sesame Noodles",{"type":8,"value":1170,"toc":1226},[1171,1174,1176,1205,1207,1221,1223],[11,1172,1173],{},"Cold noodles and crunchy cucumber make a calm, savory lunch on warm days. The dressing should be loose enough to coat every strand.",[15,1175,18],{"id":17},[20,1177,1178,1181,1184,1187,1190,1193,1196,1199,1202],{},[23,1179,1180],{},"200 g wheat noodles",[23,1182,1183],{},"1 large cucumber, finely sliced",[23,1185,1186],{},"3 tablespoons tahini",[23,1188,1189],{},"1 1\u002F2 tablespoons soy sauce",[23,1191,1192],{},"1 tablespoon rice vinegar",[23,1194,1195],{},"1 teaspoon sesame oil",[23,1197,1198],{},"1 teaspoon honey",[23,1200,1201],{},"2 to 4 tablespoons cold water",[23,1203,1204],{},"Scallions, sesame seeds, and chili crisp",[15,1206,56],{"id":55},[58,1208,1209,1212,1215,1218],{},[23,1210,1211],{},"Cook noodles according to the packet. Drain, rinse under cold water, and shake dry.",[23,1213,1214],{},"Whisk tahini, soy, vinegar, sesame oil, honey, and water into a smooth, pourable dressing.",[23,1216,1217],{},"Toss noodles with most of the cucumber and dressing. Taste and add more soy or vinegar if needed.",[23,1219,1220],{},"Divide between bowls and top with scallions, sesame, chili crisp, and remaining cucumber.",[15,1222,75],{"id":74},[11,1224,1225],{},"Add shredded chicken or crispy tofu when you want a fuller meal.",{"title":80,"searchDepth":81,"depth":81,"links":1227},[1228,1229,1230],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-21","Cool noodles with a creamy sesame dressing.","\u002Fimages\u002Frecipes\u002Fcucumber-sesame-noodles.webp",{},"\u002Fblog\u002Fcucumber-sesame-noodles",{"ingredients":1237,"instructions":1238},[1180,1183,1186,1189,1192,1195,1198,1201,1204],[1211,1214,1217,1220],{"title":1168,"description":1232},"blog\u002Fcucumber-sesame-noodles",[1242,1243],"noodles","summer","uxfqdESEuRWu7ToNutA5IOrJkedqTdzYNFKSrVccGWM",{"id":1246,"title":1247,"author":6,"body":1248,"category":86,"date":1309,"description":1310,"draft":89,"extension":90,"image":1311,"meta":1312,"navigation":93,"path":1313,"readingTime":95,"recipe":1314,"seo":1317,"stem":1318,"tags":1319,"updatedAt":104,"__hash__":1321},"posts\u002Fblog\u002Ffig-almond-cake.md","Fig Almond Cake",{"type":8,"value":1249,"toc":1304},[1250,1253,1255,1283,1285,1299,1301],[11,1251,1252],{},"Olive oil keeps this almond cake tender for days, while fresh figs bake into soft, jammy pockets.",[15,1254,18],{"id":17},[20,1256,1257,1260,1263,1266,1269,1272,1274,1277,1280],{},[23,1258,1259],{},"3 eggs",[23,1261,1262],{},"150 g caster sugar",[23,1264,1265],{},"120 ml extra-virgin olive oil",[23,1267,1268],{},"180 g ground almonds",[23,1270,1271],{},"70 g plain flour",[23,1273,136],{},[23,1275,1276],{},"6 fresh figs, quartered",[23,1278,1279],{},"1 lemon, zest only",[23,1281,1282],{},"Pinch of salt",[15,1284,56],{"id":55},[58,1286,1287,1290,1293,1296],{},[23,1288,1289],{},"Heat the oven to 175°C. Line a 20 cm round cake tin with baking paper.",[23,1291,1292],{},"Whisk eggs and sugar for 2 minutes. Whisk in oil, lemon zest, and salt.",[23,1294,1295],{},"Fold in ground almonds, flour, and baking powder. Pour into the tin and arrange figs cut-side up on top.",[23,1297,1298],{},"Bake for 35 to 40 minutes until golden and a skewer comes out mostly clean. Cool before slicing.",[15,1300,75],{"id":74},[11,1302,1303],{},"Dust with icing sugar and offer crème fraîche alongside.",{"title":80,"searchDepth":81,"depth":81,"links":1305},[1306,1307,1308],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-25","A tender olive-oil cake for late-summer fruit.","\u002Fimages\u002Frecipes\u002Ffig-almond-cake.webp",{},"\u002Fblog\u002Ffig-almond-cake",{"ingredients":1315,"instructions":1316},[1259,1262,1265,1268,1271,136,1276,1279,1282],[1289,1292,1295,1298],{"title":1247,"description":1310},"blog\u002Ffig-almond-cake",[844,1320],"dessert","tp54axIKiOe16hguOll0rw5LM9DC-wxqBymWbHX54LI",{"id":1323,"title":1324,"author":6,"body":1325,"category":86,"date":1387,"description":1388,"draft":89,"extension":90,"image":1389,"meta":1390,"navigation":93,"path":1391,"readingTime":95,"recipe":1392,"seo":1395,"stem":1396,"tags":1397,"updatedAt":104,"__hash__":1400},"posts\u002Fblog\u002Fginger-chicken-broth.md","Ginger Chicken Broth",{"type":8,"value":1326,"toc":1382},[1327,1330,1332,1361,1363,1377,1379],[11,1328,1329],{},"Fresh ginger and garlic make a clear broth taste deeply restorative. Cook the noodles separately if you plan to keep leftovers.",[15,1331,18],{"id":17},[20,1333,1334,1337,1340,1343,1346,1349,1352,1355,1358],{},[23,1335,1336],{},"1 litre chicken stock",[23,1338,1339],{},"30 g fresh ginger, sliced",[23,1341,1342],{},"3 garlic cloves, crushed",[23,1344,1345],{},"2 chicken breasts",[23,1347,1348],{},"150 g rice noodles",[23,1350,1351],{},"2 heads bok choy, halved",[23,1353,1354],{},"2 tablespoons soy sauce",[23,1356,1357],{},"2 scallions, sliced",[23,1359,1360],{},"Lime wedges and chili oil",[15,1362,56],{"id":55},[58,1364,1365,1368,1371,1374],{},[23,1366,1367],{},"Simmer stock, ginger, garlic, and soy sauce for 10 minutes.",[23,1369,1370],{},"Add chicken and poach gently for 12 minutes. Lift out, shred, and return it to the broth.",[23,1372,1373],{},"Cook noodles according to the packet. Add bok choy to the broth for the final 2 minutes.",[23,1375,1376],{},"Divide noodles between bowls and ladle over the chicken and broth. Finish with scallions, lime, and chili oil.",[15,1378,75],{"id":74},[11,1380,1381],{},"Offer cilantro and extra soy sauce at the table.",{"title":80,"searchDepth":81,"depth":81,"links":1383},[1384,1385,1386],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-08","Clear, warming broth with greens and rice noodles.","\u002Fimages\u002Frecipes\u002Fginger-chicken-broth.webp",{},"\u002Fblog\u002Fginger-chicken-broth",{"ingredients":1393,"instructions":1394},[1336,1339,1342,1345,1348,1351,1354,1357,1360],[1367,1370,1373,1376],{"title":1324,"description":1388},"blog\u002Fginger-chicken-broth",[1398,1399],"soup","chicken","Irzp_Xi0jkTeZ5rq5ih6DHMZ7sJarT_mQki9u-lk_i8",{"id":1402,"title":1403,"author":6,"body":1404,"category":86,"date":1458,"description":1459,"draft":89,"extension":90,"image":1460,"meta":1461,"navigation":93,"path":1462,"readingTime":95,"recipe":1463,"seo":1466,"stem":1467,"tags":1468,"updatedAt":104,"__hash__":1470},"posts\u002Fblog\u002Fgreen-bean-tahini.md","Charred Green Beans with Tahini",{"type":8,"value":1405,"toc":1453},[1406,1409,1411,1432,1434,1448,1450],[11,1407,1408],{},"High heat gives the beans smoky char while the tahini dressing makes them feel substantial enough for a light meal.",[15,1410,18],{"id":17},[20,1412,1413,1416,1418,1420,1423,1426,1429],{},[23,1414,1415],{},"300 g green beans, trimmed",[23,1417,478],{},[23,1419,1186],{},[23,1421,1422],{},"1\u002F2 lemon, juiced",[23,1424,1425],{},"2 to 3 tablespoons cold water",[23,1427,1428],{},"1 garlic clove, finely grated",[23,1430,1431],{},"Sesame seeds, salt, and chili flakes",[15,1433,56],{"id":55},[58,1435,1436,1439,1442,1445],{},[23,1437,1438],{},"Heat a large skillet until very hot. Toss beans with oil and cook for 5 to 6 minutes, turning only occasionally, until blistered and tender-crisp.",[23,1440,1441],{},"Whisk tahini, lemon, garlic, salt, and enough water to make a pourable sauce.",[23,1443,1444],{},"Spread the tahini on a serving plate and pile the hot beans over it.",[23,1446,1447],{},"Finish with sesame seeds and chili flakes.",[15,1449,75],{"id":74},[11,1451,1452],{},"Add warm flatbread, olives, and a soft cheese for a fast table.",{"title":80,"searchDepth":81,"depth":81,"links":1454},[1455,1456,1457],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-24","A five-ingredient side dish with smoke and sesame.","\u002Fimages\u002Frecipes\u002Fgreen-bean-tahini.webp",{},"\u002Fblog\u002Fgreen-bean-tahini",{"ingredients":1464,"instructions":1465},[1415,478,1186,1422,1425,1428,1431],[1438,1441,1444,1447],{"title":1403,"description":1459},"blog\u002Fgreen-bean-tahini",[1469,1009],"vegetables","lvA0GtsusfTha-XWUTxIpZzXJ2ZCGqYwGdWI1bWNfo4",{"id":1472,"title":1473,"author":6,"body":1474,"category":86,"date":1531,"description":1532,"draft":89,"extension":90,"image":1533,"meta":1534,"navigation":93,"path":1535,"readingTime":95,"recipe":1536,"seo":1539,"stem":1540,"tags":1541,"updatedAt":104,"__hash__":1543},"posts\u002Fblog\u002Fherb-roast-chicken.md","Herb Roast Chicken for Sunday",{"type":8,"value":1475,"toc":1526},[1476,1479,1481,1505,1507,1521,1523],[11,1477,1478],{},"This simple roast relies on high heat, a dry chicken, and plenty of lemon and herbs. The onions underneath become the best part of the pan.",[15,1480,18],{"id":17},[20,1482,1483,1486,1489,1492,1495,1498,1501,1503],{},[23,1484,1485],{},"1.6 kg whole chicken",[23,1487,1488],{},"50 g softened butter",[23,1490,1491],{},"1 lemon, halved",[23,1493,1494],{},"4 garlic cloves, crushed",[23,1496,1497],{},"6 thyme sprigs and 2 rosemary sprigs",[23,1499,1500],{},"2 onions, thickly sliced",[23,1502,478],{},[23,1504,340],{},[15,1506,56],{"id":55},[58,1508,1509,1512,1515,1518],{},[23,1510,1511],{},"Heat the oven to 210°C. Pat the chicken very dry and season it inside and out.",[23,1513,1514],{},"Mix butter with half the herbs and rub it over the chicken. Put lemon, garlic, and remaining herbs in the cavity.",[23,1516,1517],{},"Scatter onions in a roasting dish, drizzle with oil, and set the chicken on top. Roast for 60 to 70 minutes until the juices run clear.",[23,1519,1520],{},"Rest the chicken for 15 minutes before carving. Spoon pan juices over the meat and onions.",[15,1522,75],{"id":74},[11,1524,1525],{},"Roast potatoes and a sharp green salad make it a complete Sunday meal.",{"title":80,"searchDepth":81,"depth":81,"links":1527},[1528,1529,1530],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-22","Crisp-skinned chicken with lemon, garlic, and herbs.","\u002Fimages\u002Frecipes\u002Fherb-roast-chicken.webp",{},"\u002Fblog\u002Fherb-roast-chicken",{"ingredients":1537,"instructions":1538},[1485,1488,1491,1494,1497,1500,478,340],[1511,1514,1517,1520],{"title":1473,"description":1532},"blog\u002Fherb-roast-chicken",[1399,1542],"dinner","SfySlcurRy1O9s2FixUMSVttdzAkvzsi9-_Dq6Mk3kE",{"id":1545,"title":1546,"author":6,"body":1547,"category":86,"date":1605,"description":1606,"draft":89,"extension":90,"image":1607,"meta":1608,"navigation":93,"path":1609,"readingTime":95,"recipe":1610,"seo":1613,"stem":1614,"tags":1615,"updatedAt":104,"__hash__":1617},"posts\u002Fblog\u002Fhoney-peach-salad.md","Honey Peach Salad with Burrata",{"type":8,"value":1548,"toc":1600},[1549,1552,1554,1579,1581,1595,1597],[11,1550,1551],{},"Warm peaches, cool burrata, and sharp leaves make a beautiful first course for a long summer lunch.",[15,1553,18],{"id":17},[20,1555,1556,1559,1561,1564,1567,1570,1573,1576],{},[23,1557,1558],{},"3 ripe but firm peaches, halved and stoned",[23,1560,478],{},[23,1562,1563],{},"125 g burrata",[23,1565,1566],{},"2 large handfuls arugula",[23,1568,1569],{},"1 tablespoon honey",[23,1571,1572],{},"1 teaspoon balsamic vinegar",[23,1574,1575],{},"40 g toasted pistachios, chopped",[23,1577,1578],{},"Basil leaves, salt, and black pepper",[15,1580,56],{"id":55},[58,1582,1583,1586,1589,1592],{},[23,1584,1585],{},"Heat a grill pan until hot. Brush peach halves with olive oil.",[23,1587,1588],{},"Grill cut-side down for 2 to 3 minutes. Cool briefly, then cut into wedges.",[23,1590,1591],{},"Arrange arugula on a platter and tear burrata over it. Add peaches and basil.",[23,1593,1594],{},"Mix honey, vinegar, a little oil, salt, and pepper. Drizzle over the salad and scatter with pistachios.",[15,1596,75],{"id":74},[11,1598,1599],{},"Bring crusty bread to catch the sweet juices and creamy burrata.",{"title":80,"searchDepth":81,"depth":81,"links":1601},[1602,1603,1604],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-30","Sweet peaches meet peppery greens and creamy burrata.","\u002Fimages\u002Frecipes\u002Fhoney-peach-salad.webp",{},"\u002Fblog\u002Fhoney-peach-salad",{"ingredients":1611,"instructions":1612},[1558,478,1563,1566,1569,1572,1575,1578],[1585,1588,1591,1594],{"title":1546,"description":1606},"blog\u002Fhoney-peach-salad",[1616,1243],"salad","FVKfXjlnSqC5UiapIxsTOuLJE5_TvBZUjqTj4uaIq7w",{"id":1619,"title":1620,"author":6,"body":1621,"category":1628,"date":1629,"description":1630,"draft":89,"extension":90,"image":104,"meta":1631,"navigation":93,"path":1632,"readingTime":1633,"recipe":104,"seo":1634,"stem":1635,"tags":1636,"updatedAt":104,"__hash__":1639},"posts\u002Fblog\u002Fhow-to-cook-beans.md","How to Cook a Pot of Beans",{"type":8,"value":1622,"toc":1626},[1623],[11,1624,1625],{},"Soak beans, then simmer gently with onion, garlic, bay leaf, and olive oil until creamy.",{"title":80,"searchDepth":81,"depth":81,"links":1627},[],"Kitchen","2026-08-02","A dependable method for creamy beans with real flavor.",{},"\u002Fblog\u002Fhow-to-cook-beans","90",{"title":1620,"description":1630},"blog\u002Fhow-to-cook-beans",[1637,1638],"beans","basics","HpoNElYStnBKctEjYyKn0BXXQcBE3il86m1dzG3xVmM",{"id":1641,"title":1642,"author":6,"body":1643,"category":86,"date":1698,"description":1699,"draft":89,"extension":90,"image":1700,"meta":1701,"navigation":93,"path":1702,"readingTime":95,"recipe":1703,"seo":1706,"stem":1707,"tags":1708,"updatedAt":104,"__hash__":1710},"posts\u002Fblog\u002Flemon-ricotta-toast.md","Lemon Ricotta Toast with Peas",{"type":8,"value":1644,"toc":1693},[1645,1648,1650,1672,1674,1688,1690],[11,1646,1647],{},"Creamy ricotta and sweet peas turn a good slice of toast into a small, sunny meal. Use sturdy bread for the crunch that holds everything together.",[15,1649,18],{"id":17},[20,1651,1652,1655,1658,1661,1663,1666,1669],{},[23,1653,1654],{},"2 thick slices sourdough",[23,1656,1657],{},"150 g whole-milk ricotta",[23,1659,1660],{},"150 g frozen peas, thawed",[23,1662,1120],{},[23,1664,1665],{},"1 tablespoon extra-virgin olive oil",[23,1667,1668],{},"8 mint leaves, torn",[23,1670,1671],{},"Flaky salt and black pepper",[15,1673,56],{"id":55},[58,1675,1676,1679,1682,1685],{},[23,1677,1678],{},"Toast the sourdough until the edges are deep golden and crisp.",[23,1680,1681],{},"Mix the peas with half the lemon juice, olive oil, salt, and pepper. Crush half with a fork, leaving the rest whole.",[23,1683,1684],{},"Spread the ricotta over the warm toast. Spoon the peas on top, then finish with lemon zest and mint.",[23,1686,1687],{},"Add flaky salt and serve while warm.",[15,1689,75],{"id":74},[11,1691,1692],{},"Make it lunch with peppery leaves or a soft-boiled egg.",{"title":80,"searchDepth":81,"depth":81,"links":1694},[1695,1696,1697],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-09-01","A bright spring toast for an easy breakfast or lunch.","\u002Fimages\u002Frecipes\u002Flemon-ricotta-toast.webp",{},"\u002Fblog\u002Flemon-ricotta-toast",{"ingredients":1704,"instructions":1705},[1654,1657,1660,1120,1665,1668,1671],[1678,1681,1684,1687],{"title":1642,"description":1699},"blog\u002Flemon-ricotta-toast",[201,1709],"spring","64eoZT_uE1Oi0bS1mzCBeJrNaf_WWerAfVUq5SAqyLA",{"id":4,"title":5,"author":6,"body":1712,"category":86,"date":87,"description":88,"draft":89,"extension":90,"image":91,"meta":1761,"navigation":93,"path":94,"readingTime":95,"recipe":1762,"seo":1765,"stem":100,"tags":1766,"updatedAt":104,"__hash__":105},{"type":8,"value":1713,"toc":1756},[1714,1716,1718,1740,1742,1752,1754],[11,1715,13],{},[15,1717,18],{"id":17},[20,1719,1720,1722,1724,1726,1728,1730,1732,1734,1736,1738],{},[23,1721,25],{},[23,1723,28],{},[23,1725,31],{},[23,1727,34],{},[23,1729,37],{},[23,1731,40],{},[23,1733,43],{},[23,1735,46],{},[23,1737,49],{},[23,1739,52],{},[15,1741,56],{"id":55},[58,1743,1744,1746,1748,1750],{},[23,1745,62],{},[23,1747,65],{},[23,1749,68],{},[23,1751,71],{},[15,1753,75],{"id":74},[11,1755,78],{},{"title":80,"searchDepth":81,"depth":81,"links":1757},[1758,1759,1760],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},{},{"ingredients":1763,"instructions":1764},[25,28,31,34,37,40,43,46,49,52],[62,65,68,71],{"title":5,"description":88},[102,103],{"id":1768,"title":1769,"author":6,"body":1770,"category":86,"date":423,"description":1911,"draft":89,"extension":90,"image":1912,"meta":1913,"navigation":93,"path":1914,"readingTime":428,"recipe":104,"seo":1915,"stem":1916,"tags":1917,"updatedAt":104,"__hash__":1921},"posts\u002Fblog\u002Fmaple-streusel-pumpkin-bread.md","Maple-Streusel Pumpkin Bread",{"type":8,"value":1771,"toc":1904},[1772,1775,1783,1785,1788,1791,1826,1829,1849,1853,1856,1859,1862,1866,1869,1872,1875,1879,1882,1885,1888,1892,1897,1900],[11,1773,1774],{},"Pumpkin bread belongs to the relaxed end of baking: a bowl, a loaf tin, and enough time to let the centre cook properly. A small crumble topping adds texture without requiring a separate glaze.",[11,1776,1777,1782],{},[288,1778,1781],{"href":1779,"rel":1780},"https:\u002F\u002Fwww.foodandwine.com\u002Fpumpkin-bread-with-maple-streusel-12124299",[292],"Food & Wine's maple-streusel pumpkin bread"," inspired the flavour pairing. This is our own oil-based home-cooking variation, with different proportions and mixing method.",[15,1784,18],{"id":17},[11,1786,1787],{},"Makes one loaf in a 23 × 13 cm tin, approximately 10 slices. Allow 20 minutes to prepare, about 55–70 minutes to bake, and additional cooling time.",[11,1789,1790],{},"For the loaf:",[20,1792,1793,1796,1799,1802,1804,1807,1809,1812,1815,1818,1821,1824],{},[23,1794,1795],{},"230 g plain flour",[23,1797,1798],{},"2 teaspoons baking powder",[23,1800,1801],{},"1\u002F4 teaspoon baking soda",[23,1803,133],{},[23,1805,1806],{},"1\u002F2 teaspoon ground ginger",[23,1808,965],{},[23,1810,1811],{},"250 g plain pumpkin puree",[23,1813,1814],{},"2 large eggs",[23,1816,1817],{},"90 ml neutral oil",[23,1819,1820],{},"110 g light brown sugar",[23,1822,1823],{},"40 ml pure maple syrup",[23,1825,154],{},[11,1827,1828],{},"For the topping:",[20,1830,1831,1834,1837,1840,1843,1846],{},[23,1832,1833],{},"35 g plain flour",[23,1835,1836],{},"25 g rolled oats",[23,1838,1839],{},"25 g light brown sugar",[23,1841,1842],{},"30 g cold butter, diced",[23,1844,1845],{},"1 tablespoon maple syrup",[23,1847,1848],{},"A pinch of salt",[15,1850,1852],{"id":1851},"prepare-the-tin-and-topping","Prepare the tin and topping",[11,1854,1855],{},"Heat the oven to 175°C conventional or 155°C fan. Grease the tin and line it with baking paper, leaving enough paper above two sides to lift the loaf out.",[11,1857,1858],{},"Rub the topping flour, oats, sugar, salt, and butter together until you have uneven crumbs. Stir in the tablespoon of maple syrup. Keep the mixture cool while preparing the batter.",[11,1860,1861],{},"The crumbs should form small clusters rather than a smooth paste. If the butter softens while you work, put the bowl in the fridge for a few minutes.",[15,1863,1865],{"id":1864},"mix-the-batter","Mix the batter",[11,1867,1868],{},"Whisk the loaf flour, baking powder, baking soda, cinnamon, ginger, and salt in one bowl.",[11,1870,1871],{},"In another bowl, whisk the pumpkin puree, eggs, oil, brown sugar, maple syrup, and vanilla until evenly combined. Fold the dry ingredients into the wet mixture with a spatula, stopping once no dry pockets remain.",[11,1873,1874],{},"Spoon into the tin, smooth the surface, and scatter the topping over it. Avoid pressing the crumble into a solid lid.",[15,1876,1878],{"id":1877},"bake-by-the-centre-not-just-the-clock","Bake by the centre, not just the clock",[11,1880,1881],{},"Begin checking after 55 minutes. A skewer inserted into the centre should show moist crumbs rather than streaks of uncooked batter. If the topping colours before the centre is ready, cover loosely with foil and continue baking.",[11,1883,1884],{},"Home-roasted pumpkin can contain more water than canned puree. Drain visibly watery puree before weighing it, and allow for a longer bake if needed.",[11,1886,1887],{},"Leave the loaf in the tin for 15 minutes, then lift it onto a rack. Let it cool fully before slicing; cutting a hot loaf can make the centre look gummy even when it has cooked.",[15,1889,1891],{"id":1890},"serve-and-keep","Serve and keep",[11,1893,1894,1895,409],{},"Serve thick slices with tea, coffee, or plain yogurt. For another seasonal breakfast, try ",[288,1896,109],{"href":193},[11,1898,1899],{},"Wrap the cooled loaf and keep in a cool room for up to two days, or freeze individual slices. Toast a thawed slice gently if you want the edges crisp.",[11,1901,1902],{},[413,1903,415],{},{"title":80,"searchDepth":81,"depth":81,"links":1905},[1906,1907,1908,1909,1910],{"id":17,"depth":81,"text":18},{"id":1851,"depth":81,"text":1852},{"id":1864,"depth":81,"text":1865},{"id":1877,"depth":81,"text":1878},{"id":1890,"depth":81,"text":1891},"An autumn pumpkin loaf with a maple-oat crumble topping, clear baking cues, and practical advice for slicing and storing.","\u002Fimages\u002Frecipes\u002Fmaple-streusel-pumpkin-bread-20261008.webp",{},"\u002Fblog\u002Fmaple-streusel-pumpkin-bread",{"title":1769,"description":1911},"blog\u002Fmaple-streusel-pumpkin-bread",[1918,844,1919,1920],"pumpkin","maple","bread","Tq3Tr8HqQtF_Ai8McJ8RF2FRrlN0jgyvbuwU2RIY9DE",{"id":1923,"title":1924,"author":6,"body":1925,"category":86,"date":1982,"description":1983,"draft":89,"extension":90,"image":1984,"meta":1985,"navigation":93,"path":1986,"readingTime":95,"recipe":1987,"seo":1990,"stem":1991,"tags":1992,"updatedAt":104,"__hash__":1994},"posts\u002Fblog\u002Fmiso-aubergine.md","Miso Aubergine with Rice",{"type":8,"value":1926,"toc":1977},[1927,1930,1932,1956,1958,1972,1974],[11,1928,1929],{},"The deeply scored flesh drinks in a sweet-salty miso glaze and turns almost spoon-soft in the oven.",[15,1931,18],{"id":17},[20,1933,1934,1937,1940,1943,1946,1948,1951,1953],{},[23,1935,1936],{},"2 medium aubergines",[23,1938,1939],{},"2 tablespoons white miso",[23,1941,1942],{},"1 tablespoon honey or maple syrup",[23,1944,1945],{},"1 tablespoon mirin or rice vinegar",[23,1947,1195],{},[23,1949,1950],{},"250 g cooked jasmine rice",[23,1952,1357],{},[23,1954,1955],{},"Sesame seeds and cilantro",[15,1957,56],{"id":55},[58,1959,1960,1963,1966,1969],{},[23,1961,1962],{},"Heat the oven to 220°C. Halve aubergines lengthways and score the flesh in a crisscross pattern without cutting through the skin.",[23,1964,1965],{},"Roast cut-side up for 20 minutes until soft.",[23,1967,1968],{},"Mix miso, honey, mirin, and sesame oil. Brush generously over the aubergines and roast for 8 to 10 minutes more until glossy and caramelised.",[23,1970,1971],{},"Spoon rice into bowls, add the aubergines, and scatter with scallions, sesame, and cilantro.",[15,1973,75],{"id":74},[11,1975,1976],{},"Offer quick-pickled cucumbers or steamed greens alongside.",{"title":80,"searchDepth":81,"depth":81,"links":1978},[1979,1980,1981],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-13","Glossy roasted aubergine with salty-sweet miso.","\u002Fimages\u002Frecipes\u002Fmiso-aubergine.webp",{},"\u002Fblog\u002Fmiso-aubergine",{"ingredients":1988,"instructions":1989},[1936,1939,1942,1945,1195,1950,1357,1955],[1962,1965,1968,1971],{"title":1924,"description":1983},"blog\u002Fmiso-aubergine",[1993,1008],"aubergine","rsa89rQ1JshObRlDrQWWNwcOZLAplSq7IN9AmEuCZsA",{"id":1996,"title":1997,"author":6,"body":1998,"category":86,"date":2059,"description":2060,"draft":89,"extension":90,"image":2061,"meta":2062,"navigation":93,"path":2063,"readingTime":95,"recipe":2064,"seo":2067,"stem":2068,"tags":2069,"updatedAt":104,"__hash__":2072},"posts\u002Fblog\u002Fmushroom-barley-risotto.md","Mushroom Barley Risotto",{"type":8,"value":1999,"toc":2054},[2000,2003,2005,2033,2035,2049,2051],[11,2001,2002],{},"Pearl barley gives risotto a nutty bite and needs much less attention than rice. Brown the mushrooms separately so they stay deeply savory.",[15,2004,18],{"id":17},[20,2006,2007,2010,2013,2016,2018,2021,2024,2027,2030],{},[23,2008,2009],{},"250 g pearl barley",[23,2011,2012],{},"400 g mixed mushrooms, sliced",[23,2014,2015],{},"1 small onion, diced",[23,2017,34],{},[23,2019,2020],{},"1 litre hot vegetable stock",[23,2022,2023],{},"100 ml dry white wine",[23,2025,2026],{},"40 g butter",[23,2028,2029],{},"50 g Parmesan, grated",[23,2031,2032],{},"Thyme, olive oil, salt, and pepper",[15,2034,56],{"id":55},[58,2036,2037,2040,2043,2046],{},[23,2038,2039],{},"Brown mushrooms in a hot skillet with oil and salt. Set aside.",[23,2041,2042],{},"In a pot, soften onion in oil for 8 minutes. Add garlic and barley; stir for one minute.",[23,2044,2045],{},"Add wine and let it reduce. Add hot stock a ladle at a time, stirring occasionally, for 30 to 35 minutes.",[23,2047,2048],{},"When tender, fold in butter, Parmesan, thyme, and half the mushrooms. Top with the rest.",[15,2050,75],{"id":74},[11,2052,2053],{},"Pair with a bitter leaf salad and extra Parmesan.",{"title":80,"searchDepth":81,"depth":81,"links":2055},[2056,2057,2058],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-09","Nutty barley makes a relaxed, generous risotto.","\u002Fimages\u002Frecipes\u002Fmushroom-barley-risotto.webp",{},"\u002Fblog\u002Fmushroom-barley-risotto",{"ingredients":2065,"instructions":2066},[2009,2012,2015,34,2020,2023,2026,2029,2032],[2039,2042,2045,2048],{"title":1997,"description":2060},"blog\u002Fmushroom-barley-risotto",[2070,2071],"mushroom","barley","SB8WdkrR54S1Y9_xfBVf0z-7An4pU0QTBL3WlU84Sh8",{"id":2074,"title":2075,"author":6,"body":2076,"category":86,"date":2135,"description":2136,"draft":89,"extension":90,"image":2137,"meta":2138,"navigation":93,"path":2139,"readingTime":95,"recipe":2140,"seo":2143,"stem":2144,"tags":2145,"updatedAt":104,"__hash__":2147},"posts\u002Fblog\u002Folive-oil-granola.md","Olive Oil Granola",{"type":8,"value":2077,"toc":2130},[2078,2081,2083,2109,2111,2125,2127],[11,2079,2080],{},"Olive oil makes a savory-sweet granola with especially crisp clusters. Let it cool untouched before breaking it apart.",[15,2082,18],{"id":17},[20,2084,2085,2088,2091,2094,2097,2100,2103,2106],{},[23,2086,2087],{},"300 g rolled oats",[23,2089,2090],{},"100 g mixed nuts, roughly chopped",[23,2092,2093],{},"60 g pumpkin or sunflower seeds",[23,2095,2096],{},"80 ml olive oil",[23,2098,2099],{},"100 ml honey or maple syrup",[23,2101,2102],{},"1 teaspoon cinnamon",[23,2104,2105],{},"1\u002F2 teaspoon flaky salt",[23,2107,2108],{},"80 g dried fruit, optional",[15,2110,56],{"id":55},[58,2112,2113,2116,2119,2122],{},[23,2114,2115],{},"Heat oven to 160°C and line a baking tray.",[23,2117,2118],{},"Mix oats, nuts, seeds, oil, honey, cinnamon, and salt until evenly coated.",[23,2120,2121],{},"Press into an even layer and bake for 25 to 30 minutes, turning the tray halfway but not stirring the granola.",[23,2123,2124],{},"Cool completely, then add dried fruit and break into clusters.",[15,2126,75],{"id":74},[11,2128,2129],{},"Spoon over yogurt with stone fruit or berries.",{"title":80,"searchDepth":81,"depth":81,"links":2131},[2132,2133,2134],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-06","Crisp clusters for yogurt, fruit, or an afternoon snack.","\u002Fimages\u002Frecipes\u002Folive-oil-granola.webp",{},"\u002Fblog\u002Folive-oil-granola",{"ingredients":2141,"instructions":2142},[2087,2090,2093,2096,2099,2102,2105,2108],[2115,2118,2121,2124],{"title":2075,"description":2136},"blog\u002Folive-oil-granola",[201,2146],"granola","HdR2fLWlAs5EJCHuWvmt_WsySAobHoZS5rfYkW-Gn0I",{"id":2149,"title":2150,"author":6,"body":2151,"category":86,"date":2301,"description":2302,"draft":89,"extension":90,"image":2303,"meta":2304,"navigation":93,"path":2305,"readingTime":428,"recipe":2306,"seo":2310,"stem":2311,"tags":2312,"updatedAt":423,"__hash__":2314},"posts\u002Fblog\u002Fpaprika-butter-salmon.md","Paprika Butter Salmon with White Beans",{"type":8,"value":2152,"toc":2291},[2153,2156,2159,2161,2200,2202,2222,2226,2229,2233,2236,2245,2249,2252,2255,2259,2262,2265,2269,2276,2280],[11,2154,2155],{},"This one-pan supper pairs rich salmon with creamy white beans and silky greens. Paprika butter melts into the beans, creating a warm, smoky sauce without a long simmer.",[11,2157,2158],{},"Choose evenly sized salmon fillets so they finish together. Use a thermometer to check the thickest part; fish should reach 63°C \u002F 145°F.",[15,2160,18],{"id":17},[20,2162,2163,2166,2168,2171,2174,2177,2180,2183,2186,2189,2192,2195,2198],{},[23,2164,2165],{},"4 salmon fillets, about 140 g each",[23,2167,25],{},[23,2169,2170],{},"1 small shallot, finely sliced",[23,2172,2173],{},"2 garlic cloves, finely sliced",[23,2175,2176],{},"2 x 400 g tins butter beans, drained and rinsed",[23,2178,2179],{},"200 ml vegetable or chicken stock",[23,2181,2182],{},"120 g baby spinach",[23,2184,2185],{},"50 g unsalted butter, softened",[23,2187,2188],{},"1 1\u002F2 teaspoons smoked paprika",[23,2190,2191],{},"1\u002F2 teaspoon sweet paprika",[23,2193,2194],{},"1 lemon",[23,2196,2197],{},"A small handful of parsley, roughly chopped",[23,2199,484],{},[15,2201,56],{"id":55},[58,2203,2204,2207,2210,2213,2216,2219],{},[23,2205,2206],{},"Heat the oven to 210°C. Season the salmon with salt and pepper.",[23,2208,2209],{},"Warm the olive oil in a large ovenproof frying pan. Cook the shallot for 3 minutes, then add the garlic and cook for 30 seconds.",[23,2211,2212],{},"Stir in the beans and stock. Simmer for 4 minutes, crushing a few beans against the pan to thicken the sauce. Fold in the spinach until it wilts.",[23,2214,2215],{},"Mix the butter with both paprikas, the finely grated zest of half the lemon, and a pinch of salt. Nestle the salmon into the beans and spread the paprika butter over each fillet.",[23,2217,2218],{},"Roast for 8–10 minutes, until the thickest part of the salmon reaches 63°C \u002F 145°F; thicker fillets may need longer.",[23,2220,2221],{},"Squeeze over lemon juice and scatter with parsley. Spoon the beans into shallow bowls and set the salmon on top.",[15,2223,2225],{"id":2224},"swap-the-greens","Swap the greens",[11,2227,2228],{},"Chopped kale or chard works in place of spinach. Add firmer greens with the stock so they have time to soften.",[15,2230,2232],{"id":2231},"time-portions-and-doneness","Time, portions and doneness",[11,2234,2235],{},"This recipe serves four. Allow about 10 minutes to prepare the ingredients and roughly 20 minutes to cook, adjusting for the thickness of the salmon and the behaviour of your oven.",[11,2237,2238,2239,2244],{},"Use a food thermometer at the thickest part of a fillet. ",[288,2240,2243],{"href":2241,"rel":2242},"https:\u002F\u002Fwww.foodsafety.gov\u002Ffood-safety-charts\u002Fsafe-minimum-internal-temperatures",[292],"FoodSafety.gov recommends 63°C \u002F 145°F for fish",". Do not rely on a translucent centre as a sign of safe doneness.",[15,2246,2248],{"id":2247},"get-the-beans-right","Get the beans right",[11,2250,2251],{},"Rinse canned beans and let them drain before adding them to the pan. Crushing a spoonful into the stock gives the sauce body without flour. If the pan becomes dry before the salmon finishes, add a small splash of hot stock around the fish.",[11,2253,2254],{},"Use an ovenproof pan with enough room to keep the fillets in one layer. If your frying pan cannot go into the oven, transfer the hot bean mixture to an ovenproof dish before adding the salmon.",[15,2256,2258],{"id":2257},"swaps-and-serving","Swaps and serving",[11,2260,2261],{},"Butter beans give a creamy texture, while cannellini beans are a useful alternative. Add kale or chard earlier than spinach because firmer leaves take longer to soften. Smoked paprika supplies most of the smoky flavour; sweet paprika alone makes a milder version.",[11,2263,2264],{},"Serve with lemon wedges and bread for the sauce. For a dairy-free variation, replace the paprika butter with olive oil mixed with paprika and lemon zest; the sauce will be less creamy.",[15,2266,2268],{"id":2267},"storing-leftovers","Storing leftovers",[11,2270,2271,2272,2275],{},"Cool and refrigerate leftovers within two hours. Eat within two days or freeze, following ",[288,2273,550],{"href":548,"rel":2274},[292],". Reheat until steaming hot throughout. Keeping salmon and beans in separate portions makes it easier to warm only what you need.",[15,2277,2279],{"id":2278},"related-recipes","Related recipes",[11,2281,2282,2283,2287,2288,2290],{},"Try a meat-free ",[288,2284,2286],{"href":2285},"\u002Fblog\u002Fwhite-bean-skillet\u002F","white bean skillet"," or make a pot of ",[288,2289,562],{"href":561}," for another day.",{"title":80,"searchDepth":81,"depth":81,"links":2292},[2293,2294,2295,2296,2297,2298,2299,2300],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":2224,"depth":81,"text":2225},{"id":2231,"depth":81,"text":2232},{"id":2247,"depth":81,"text":2248},{"id":2257,"depth":81,"text":2258},{"id":2267,"depth":81,"text":2268},{"id":2278,"depth":81,"text":2279},"2026-09-03","Roasted salmon over creamy white beans and greens, finished with smoky paprika butter and lemon.","\u002Fimages\u002Frecipes\u002Fpaprika-butter-salmon.webp",{},"\u002Fblog\u002Fpaprika-butter-salmon",{"ingredients":2307,"instructions":2308,"prepTime":2309,"cookTime":587,"totalTime":588,"yield":590},[2165,25,2170,2173,2176,2179,2182,2185,2188,2191,2194,2197,484],[2206,2209,2212,2215,2218,2221],"PT10M",{"title":2150,"description":2302},"blog\u002Fpaprika-butter-salmon",[2313,1542],"salmon","nl1We9AZD1cPwuirzOzOgJW-rA-_C0vhaKGoa5qxwtk",{"id":2316,"title":2317,"author":6,"body":2318,"category":86,"date":2377,"description":2378,"draft":89,"extension":90,"image":2379,"meta":2380,"navigation":93,"path":2381,"readingTime":95,"recipe":2382,"seo":2385,"stem":2386,"tags":2387,"updatedAt":104,"__hash__":2388},"posts\u002Fblog\u002Fpear-gorgonzola-salad.md","Pear and Gorgonzola Salad",{"type":8,"value":2319,"toc":2372},[2320,2323,2325,2351,2353,2367,2369],[11,2321,2322],{},"Sweet ripe pear, salty Gorgonzola, and bitter leaves strike a perfect late-summer balance.",[15,2324,18],{"id":17},[20,2326,2327,2330,2333,2336,2339,2342,2345,2347,2349],{},[23,2328,2329],{},"2 ripe pears, thinly sliced",[23,2331,2332],{},"120 g mixed bitter leaves",[23,2334,2335],{},"80 g Gorgonzola, crumbled",[23,2337,2338],{},"60 g walnuts, toasted",[23,2340,2341],{},"3 tablespoons olive oil",[23,2343,2344],{},"1 tablespoon cider vinegar",[23,2346,466],{},[23,2348,1198],{},[23,2350,340],{},[15,2352,56],{"id":55},[58,2354,2355,2358,2361,2364],{},[23,2356,2357],{},"Arrange leaves and pear slices on a large plate.",[23,2359,2360],{},"Whisk oil, vinegar, mustard, honey, salt, and pepper until glossy.",[23,2362,2363],{},"Scatter Gorgonzola and walnuts over the salad.",[23,2365,2366],{},"Drizzle with dressing just before serving.",[15,2368,75],{"id":74},[11,2370,2371],{},"This is excellent beside roast chicken or a bowl of soup.",{"title":80,"searchDepth":81,"depth":81,"links":2373},[2374,2375,2376],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-07","A sharp, sweet salad for the first cool days.","\u002Fimages\u002Frecipes\u002Fpear-gorgonzola-salad.webp",{},"\u002Fblog\u002Fpear-gorgonzola-salad",{"ingredients":2383,"instructions":2384},[2329,2332,2335,2338,2341,2344,466,1198,340],[2357,2360,2363,2366],{"title":2317,"description":2378},"blog\u002Fpear-gorgonzola-salad",[1616,941],"z9dKdVzRzObVVkcFFRiPXG8zLPSoeFUga16jyml5eo4",{"id":2390,"title":2391,"author":6,"body":2392,"category":86,"date":2453,"description":2454,"draft":89,"extension":90,"image":2455,"meta":2456,"navigation":93,"path":2457,"readingTime":95,"recipe":2458,"seo":2461,"stem":2462,"tags":2463,"updatedAt":104,"__hash__":2466},"posts\u002Fblog\u002Fpistachio-pesto.md","Pistachio Pesto with Green Beans",{"type":8,"value":2393,"toc":2448},[2394,2397,2399,2427,2429,2443,2445],[11,2395,2396],{},"Pistachios make pesto sweet, buttery, and a little more textured than the usual version. Do not over-blend; a rough sauce has more character.",[15,2398,18],{"id":17},[20,2400,2401,2404,2407,2410,2413,2416,2419,2422,2425],{},[23,2402,2403],{},"80 g shelled pistachios",[23,2405,2406],{},"40 g basil leaves",[23,2408,2409],{},"40 g Parmesan, grated",[23,2411,2412],{},"1 small garlic clove",[23,2414,2415],{},"1 lemon, zest and juice",[23,2417,2418],{},"100 ml extra-virgin olive oil",[23,2420,2421],{},"250 g pasta",[23,2423,2424],{},"200 g green beans, trimmed",[23,2426,340],{},[15,2428,56],{"id":55},[58,2430,2431,2434,2437,2440],{},[23,2432,2433],{},"Pulse pistachios, basil, Parmesan, garlic, lemon zest, and a pinch of salt in a food processor.",[23,2435,2436],{},"With the motor running, add olive oil until a coarse sauce forms. Add lemon juice to taste.",[23,2438,2439],{},"Cook pasta in salted water. Add beans for the final 3 minutes, then reserve a cup of cooking water and drain.",[23,2441,2442],{},"Toss pasta and beans with pesto, loosening with pasta water until glossy. Season with pepper.",[15,2444,75],{"id":74},[11,2446,2447],{},"Finish with crushed pistachios, Parmesan, and a little extra lemon zest.",{"title":80,"searchDepth":81,"depth":81,"links":2449},[2450,2451,2452],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-12","A bright sauce for pasta, toast, or vegetables.","\u002Fimages\u002Frecipes\u002Fpistachio-pesto.webp",{},"\u002Fblog\u002Fpistachio-pesto",{"ingredients":2459,"instructions":2460},[2403,2406,2409,2412,2415,2418,2421,2424,340],[2433,2436,2439,2442],{"title":2391,"description":2454},"blog\u002Fpistachio-pesto",[2464,2465],"pesto","pasta","OGUzngrPwZU0vnobuUBol_36nxeVDMMtNBgOEOG91SA",{"id":2468,"title":2469,"author":6,"body":2470,"category":86,"date":2532,"description":2533,"draft":89,"extension":90,"image":2534,"meta":2535,"navigation":93,"path":2536,"readingTime":95,"recipe":2537,"seo":2540,"stem":2541,"tags":2542,"updatedAt":104,"__hash__":2544},"posts\u002Fblog\u002Fplum-crumble.md","Cardamom Plum Crumble",{"type":8,"value":2471,"toc":2527},[2472,2475,2477,2506,2508,2522,2524],[11,2473,2474],{},"Cardamom gives sharp plums a floral warmth, and the oat topping stays crisp against their jammy juices.",[15,2476,18],{"id":17},[20,2478,2479,2482,2485,2488,2491,2494,2497,2500,2503],{},[23,2480,2481],{},"750 g ripe plums, stoned and sliced",[23,2483,2484],{},"70 g caster sugar",[23,2486,2487],{},"1 tablespoon cornflour",[23,2489,2490],{},"1 teaspoon ground cardamom",[23,2492,2493],{},"120 g plain flour",[23,2495,2496],{},"80 g rolled oats",[23,2498,2499],{},"90 g cold butter, cubed",[23,2501,2502],{},"50 g brown sugar",[23,2504,2505],{},"40 g flaked almonds",[15,2507,56],{"id":55},[58,2509,2510,2513,2516,2519],{},[23,2511,2512],{},"Heat the oven to 190°C. Toss plums with caster sugar, cornflour, and cardamom in a baking dish.",[23,2514,2515],{},"Rub flour, oats, butter, and brown sugar together with fingertips until clumpy. Stir in almonds.",[23,2517,2518],{},"Scatter the crumble over the fruit, leaving a few rough, crunchy clumps.",[23,2520,2521],{},"Bake for 35 to 40 minutes until bubbling at the edges and golden on top. Rest for 10 minutes.",[15,2523,75],{"id":74},[11,2525,2526],{},"Serve warm with vanilla ice cream or cold pouring cream.",{"title":80,"searchDepth":81,"depth":81,"links":2528},[2529,2530,2531],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-20","Jammy plums beneath a buttery oat topping.","\u002Fimages\u002Frecipes\u002Fplum-crumble.webp",{},"\u002Fblog\u002Fplum-crumble",{"ingredients":2538,"instructions":2539},[2481,2484,2487,2490,2493,2496,2499,2502,2505],[2512,2515,2518,2521],{"title":2469,"description":2533},"blog\u002Fplum-crumble",[1320,2543],"plum","PfRuiPkQj2bLEJs09alDupIknsf-cd6xENrWr2WQ2oA",{"id":2546,"title":2547,"author":6,"body":2548,"category":86,"date":423,"description":2667,"draft":89,"extension":90,"image":2668,"meta":2669,"navigation":93,"path":2670,"readingTime":428,"recipe":104,"seo":2671,"stem":2672,"tags":2673,"updatedAt":104,"__hash__":2675},"posts\u002Fblog\u002Fpumpkin-miso-congee.md","Pumpkin & Miso Congee for Cozy Autumn Mornings",{"type":8,"value":2549,"toc":2660},[2550,2553,2562,2564,2567,2599,2602,2606,2609,2612,2615,2619,2622,2625,2628,2632,2635,2638,2640,2648,2656],[11,2551,2552],{},"A savoury breakfast can be as comforting as something baked. This pumpkin congee is built around soft rice, gentle ginger, and the saltiness of miso, with a small amount of crunch added at the table.",[11,2554,2555,2556,2561],{},"The seasonal combination was inspired by ",[288,2557,2560],{"href":2558,"rel":2559},"https:\u002F\u002Fwww.theguardian.com\u002Ffood\u002F2026\u002Foct\u002F07\u002Fautumn-squash-recipes-roast-chicken-congee-cookies-ravinder-bhogal",[292],"Ravinder Bhogal's autumn squash feature in The Guardian",". The quantities and stovetop method below are an independently written home-cooking variation.",[15,2563,18],{"id":17},[11,2565,2566],{},"Makes 4 modest bowls. Allow approximately 15 minutes to prepare and 45–60 minutes to cook.",[20,2568,2569,2572,2575,2578,2581,2584,2587,2590,2593,2596],{},[23,2570,2571],{},"150 g short-grain white rice",[23,2573,2574],{},"400 g peeled pumpkin or butternut squash, cut into small cubes",[23,2576,2577],{},"1.3 litres water, plus more as needed",[23,2579,2580],{},"1 tablespoon neutral oil",[23,2582,2583],{},"15 g fresh ginger, finely grated",[23,2585,2586],{},"2 small garlic cloves, finely chopped",[23,2588,2589],{},"2 tablespoons white miso, or to taste",[23,2591,2592],{},"3 spring onions, finely sliced",[23,2594,2595],{},"2 teaspoons toasted sesame oil",[23,2597,2598],{},"Toasted sesame seeds and chili oil, to serve",[11,2600,2601],{},"Use plain pumpkin flesh rather than sweetened pumpkin pie filling. Miso saltiness varies, so leave extra salt until the end.",[15,2603,2605],{"id":2604},"build-the-base","Build the base",[11,2607,2608],{},"Rinse the rice and drain it. Warm the neutral oil in a heavy saucepan over medium-low heat. Add the ginger and garlic and stir for about a minute, stopping before they brown.",[11,2610,2611],{},"Add the pumpkin, rice, and water. Bring to a gentle boil, then lower the heat. Leave the lid partly open so you can watch the texture and avoid a boil-over.",[11,2613,2614],{},"Simmer for 45–60 minutes, stirring regularly and scraping the bottom of the pan. The rice should become very soft and the pumpkin should yield easily when pressed with a spoon. Add hot water in small amounts whenever the mixture becomes too thick before the grains soften.",[15,2616,2618],{"id":2617},"adjust-the-texture","Adjust the texture",[11,2620,2621],{},"Mash some of the pumpkin against the side of the saucepan. Leave the rest in pieces if you prefer a bowl with more texture.",[11,2623,2624],{},"The finished porridge should move slowly off a spoon. If it stands in a solid mound, loosen it with water. If it seems too thin, continue simmering briefly with the lid off.",[11,2626,2627],{},"Timings are a guide: the rice variety, pan, and strength of the simmer all affect how quickly the grains break down.",[15,2629,2631],{"id":2630},"finish-gently","Finish gently",[11,2633,2634],{},"Put the miso in a cup with a little hot porridge liquid and stir until smooth. Take the saucepan off the heat and stir in the mixture. Taste before adding more.",[11,2636,2637],{},"Divide between bowls and add spring onions, sesame oil, sesame seeds, and chili oil. Keep the toppings light so the rice and pumpkin remain the centre of the dish.",[15,2639,392],{"id":391},[11,2641,2642,2643,2647],{},"For a fuller lunch, serve alongside steamed greens or a separately cooked protein. A bright side such as ",[288,2644,2646],{"href":2645},"\u002Fblog\u002Fquick-pickled-onions","Quick Pickled Onions"," can balance the soft porridge.",[11,2649,2650,2651,409],{},"Cool leftover rice dishes promptly, ideally within an hour, and refrigerate in shallow containers. Use within 24 hours and reheat once until steaming throughout; add a little water to restore the texture. See the ",[288,2652,2655],{"href":2653,"rel":2654},"https:\u002F\u002Fwww.food.gov.uk\u002Fsafety-hygiene\u002Fhome-food-fact-checker",[292],"Food Standards Agency's rice guidance",[11,2657,2658],{},[413,2659,415],{},{"title":80,"searchDepth":81,"depth":81,"links":2661},[2662,2663,2664,2665,2666],{"id":17,"depth":81,"text":18},{"id":2604,"depth":81,"text":2605},{"id":2617,"depth":81,"text":2618},{"id":2630,"depth":81,"text":2631},{"id":391,"depth":81,"text":392},"A warming pumpkin rice porridge with ginger, miso, spring onions, and a little chili oil, plus tips for adjusting its texture.","\u002Fimages\u002Frecipes\u002Fpumpkin-miso-congee-20261008.webp",{},"\u002Fblog\u002Fpumpkin-miso-congee",{"title":2547,"description":2667},"blog\u002Fpumpkin-miso-congee",[1918,1008,2674,434],"miso","eU1d1e76lo-4NprOGoVyd95SD3w2OJcLEvJlK_MWB4Y",{"id":2677,"title":2678,"author":6,"body":2679,"category":86,"date":2753,"description":2754,"draft":89,"extension":90,"image":2755,"meta":2756,"navigation":93,"path":2757,"readingTime":194,"recipe":2758,"seo":2761,"stem":2762,"tags":2763,"updatedAt":104,"__hash__":2764},"posts\u002Fblog\u002Fpumpkin-sage-gnocchi.md","Pumpkin Sage Gnocchi with Brown Butter",{"type":8,"value":2680,"toc":2748},[2681,2684,2687,2689,2722,2724,2741,2745],[11,2682,2683],{},"Pumpkin gives these gnocchi a gentle sweetness and a burnished autumn colour. Brown butter, crisp sage, and toasted hazelnuts keep the finished dish savoury and deeply aromatic.",[11,2685,2686],{},"Use a dry pumpkin purée for light dumplings. If yours looks loose, cook it in a wide pan for a few minutes, then cool it before making the dough.",[15,2688,18],{"id":17},[20,2690,2691,2694,2697,2699,2702,2705,2707,2710,2713,2716,2719],{},[23,2692,2693],{},"350 g dry pumpkin purée",[23,2695,2696],{},"250 g ricotta, well drained",[23,2698,1109],{},[23,2700,2701],{},"60 g finely grated parmesan, plus more to serve",[23,2703,2704],{},"180–230 g plain flour, plus more for dusting",[23,2706,869],{},[23,2708,2709],{},"A pinch of freshly grated nutmeg",[23,2711,2712],{},"80 g unsalted butter",[23,2714,2715],{},"16 sage leaves",[23,2717,2718],{},"50 g toasted hazelnuts, roughly chopped",[23,2720,2721],{},"Black pepper",[15,2723,56],{"id":55},[58,2725,2726,2729,2732,2735,2738],{},[23,2727,2728],{},"Mix the pumpkin, ricotta, egg yolk, parmesan, salt, and nutmeg in a wide bowl. Fold in 180 g flour, then add only enough extra flour to make a soft, slightly tacky dough.",[23,2730,2731],{},"Turn the dough onto a floured surface and divide it into four pieces. Roll each piece into a 2 cm rope, cut into bite-size pillows, and place them on a floured tray.",[23,2733,2734],{},"Bring a large pan of salted water to a gentle boil. Cook the gnocchi in batches until they rise to the surface, then give them another minute. Lift them out with a slotted spoon.",[23,2736,2737],{},"Melt the butter in a large frying pan over medium heat. Add the sage and cook until crisp. When the butter smells nutty and turns amber, add the gnocchi and toss until glossy and lightly golden.",[23,2739,2740],{},"Divide between warm bowls. Finish with hazelnuts, parmesan, and plenty of black pepper.",[15,2742,2744],{"id":2743},"make-it-ahead","Make it ahead",[11,2746,2747],{},"Freeze the uncooked gnocchi in a single layer, then transfer them to a container. Boil them straight from frozen and allow an extra minute of cooking time.",{"title":80,"searchDepth":81,"depth":81,"links":2749},[2750,2751,2752],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":2743,"depth":81,"text":2744},"2026-09-06","Tender pumpkin gnocchi with crisp sage, brown butter, parmesan, and toasted hazelnuts.","\u002Fimages\u002Frecipes\u002Fpumpkin-sage-gnocchi.webp",{},"\u002Fblog\u002Fpumpkin-sage-gnocchi",{"ingredients":2759,"instructions":2760},[2693,2696,1109,2701,2704,869,2709,2712,2715,2718,2721],[2728,2731,2734,2737,2740],{"title":2678,"description":2754},"blog\u002Fpumpkin-sage-gnocchi",[1918,2465],"SX_KtOv2dI5U-C_l2-xolREA2h5tV_ryZJBr6wyukPA",{"id":2766,"title":2767,"author":6,"body":2768,"category":1628,"date":2775,"description":2776,"draft":89,"extension":90,"image":104,"meta":2777,"navigation":93,"path":2645,"readingTime":2778,"recipe":104,"seo":2779,"stem":2780,"tags":2781,"updatedAt":104,"__hash__":2784},"posts\u002Fblog\u002Fquick-pickled-onions.md","Quick Pickled Red Onions",{"type":8,"value":2769,"toc":2773},[2770],[11,2771,2772],{},"Pour hot vinegar, water, sugar, and salt over thin red onion slices. Chill before using.",{"title":80,"searchDepth":81,"depth":81,"links":2774},[],"2026-08-03","Ten minutes of work for a week of brighter meals.",{},"15",{"title":2767,"description":2776},"blog\u002Fquick-pickled-onions",[2782,2783],"pickle","pantry","lIBiieJ7W3u382vxzhAbJfX9CcmrPGVGsGgxJD80GkU",{"id":2786,"title":2787,"author":6,"body":2788,"category":86,"date":2900,"description":2901,"draft":89,"extension":90,"image":2902,"meta":2903,"navigation":93,"path":2904,"readingTime":428,"recipe":2905,"seo":2909,"stem":2910,"tags":2911,"updatedAt":423,"__hash__":2912},"posts\u002Fblog\u002Froasted-carrot-soup.md","Roasted Carrot Soup with Chili Oil",{"type":8,"value":2789,"toc":2890},[2790,2793,2795,2816,2818,2832,2834,2837,2839,2842,2846,2849,2852,2855,2859,2862,2865,2869,2876,2880],[11,2791,2792],{},"Roasting brings out the carrots' sweetness before the blender does the rest. Make extra chili oil; it is useful on almost anything.",[15,2794,18],{"id":17},[20,2796,2797,2800,2803,2805,2808,2810,2813],{},[23,2798,2799],{},"800 g carrots, cut into chunks",[23,2801,2802],{},"1 onion, cut into wedges",[23,2804,25],{},[23,2806,2807],{},"1 thumb ginger, grated",[23,2809,43],{},[23,2811,2812],{},"100 ml cream or coconut cream",[23,2814,2815],{},"Chili oil, toasted pumpkin seeds, salt, and pepper",[15,2817,56],{"id":55},[58,2819,2820,2823,2826,2829],{},[23,2821,2822],{},"Heat the oven to 220°C. Toss carrots and onion with oil, salt, and pepper; roast for 30 minutes until caramelised.",[23,2824,2825],{},"Tip the vegetables into a saucepan with ginger and stock. Simmer for 10 minutes.",[23,2827,2828],{},"Blend until completely smooth, then stir in cream. Adjust the seasoning and thin with hot water if needed.",[23,2830,2831],{},"Ladle into bowls and finish with chili oil and seeds.",[15,2833,75],{"id":74},[11,2835,2836],{},"Serve with toasted sourdough and salted butter.",[15,2838,515],{"id":514},[11,2840,2841],{},"Allow about 10 minutes for preparation and 40 minutes for roasting and simmering. This recipe makes four moderate bowls. The oven time is a guide: the carrot pieces should be tender and browned at the edges before they go into the pan.",[15,2843,2845],{"id":2844},"how-to-get-a-smooth-soup","How to get a smooth soup",[11,2847,2848],{},"Cut the carrots into similar-sized chunks so they roast evenly. Spread the vegetables out instead of crowding them into a deep dish; steam trapped around the carrots makes them softer but gives less browning. Stir once during roasting if the edges colour unevenly.",[11,2850,2851],{},"Start blending with the listed stock, then add hot water a little at a time if you prefer a thinner soup. An immersion blender lets you work in the saucepan. If using a jug blender, follow its instructions for hot liquids and blend in small batches; do not seal a hot, full jug.",[11,2853,2854],{},"Taste after adding the cream. A small squeeze of lemon can balance sweetness, and chili oil is best added to each bowl so everyone can choose the heat.",[15,2856,2858],{"id":2857},"substitutions","Substitutions",[11,2860,2861],{},"Use coconut cream and vegetable stock for a dairy-free version. Coconut adds its own flavour; choose dairy cream if you want the carrots and ginger to stand out more. Leave out the chili oil for a mild soup and use olive oil with toasted pumpkin seeds instead.",[11,2863,2864],{},"If you have no fresh ginger, make the soup without it rather than adding a large amount of ground spice. Taste the finished soup before deciding whether it needs more seasoning.",[15,2866,2868],{"id":2867},"storage-and-reheating","Storage and reheating",[11,2870,2871,2872,2875],{},"Cool leftovers promptly and refrigerate within two hours. Eat refrigerated leftovers within two days or freeze them, following ",[288,2873,550],{"href":548,"rel":2874},[292],". Reheat only the portion you need until steaming hot throughout, stirring so the centre heats evenly. Keep the chili oil and seeds separate until serving.",[15,2877,2879],{"id":2878},"more-seasonal-cooking","More seasonal cooking",[11,2881,2882,2883,2885,2886,409],{},"Try the ",[288,2884,2286],{"href":2285}," for another simple bowl, or serve this soup before a ",[288,2887,2889],{"href":2888},"\u002Fblog\u002Fbeetroot-goat-cheese-tart\u002F","beetroot and goat cheese tart",{"title":80,"searchDepth":81,"depth":81,"links":2891},[2892,2893,2894,2895,2896,2897,2898,2899],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},{"id":514,"depth":81,"text":515},{"id":2844,"depth":81,"text":2845},{"id":2857,"depth":81,"text":2858},{"id":2867,"depth":81,"text":2868},{"id":2878,"depth":81,"text":2879},"2026-08-26","Roasted carrot soup with ginger, cream and chili oil: ingredients, step-by-step cooking, vegan swaps and storage tips.","\u002Fimages\u002Frecipes\u002Froasted-carrot-soup.webp",{},"\u002Fblog\u002Froasted-carrot-soup",{"ingredients":2906,"instructions":2907,"prepTime":2309,"cookTime":2908,"totalTime":589,"yield":590},[2799,2802,25,2807,43,2812,2815],[2822,2825,2828,2831],"PT40M",{"title":2787,"description":2901},"blog\u002Froasted-carrot-soup",[1398,434],"4YY5fg37Z0npXlc1YhmpT3px537oVWB45ddvVxUASeg",{"id":2914,"title":2915,"author":6,"body":2916,"category":86,"date":3042,"description":3043,"draft":89,"extension":90,"image":3044,"meta":3045,"navigation":93,"path":3046,"readingTime":3047,"recipe":104,"seo":3048,"stem":3049,"tags":3050,"updatedAt":104,"__hash__":3055},"posts\u002Fblog\u002Froasted-tomato-ricotta-tart.md","Roasted Tomato and Ricotta Tart",{"type":8,"value":2917,"toc":3033},[2918,2921,2924,2926,2929,2960,2964,2967,2970,2973,2977,2980,2983,2987,2990,2993,2996,3000,3003,3006,3009,3013,3016,3019,3022,3024,3027,3030],[11,2919,2920],{},"A good tomato tart has two jobs: keep the pastry crisp and make the tomatoes taste more like themselves. The easiest way to do both is to roast the tomatoes before they meet the pastry.",[11,2922,2923],{},"This version layers creamy ricotta with roasted tomatoes, parmesan, lemon zest, and basil. It works as a relaxed lunch, a light supper with salad, or the kind of thing you can slice into small squares for a table of snacks.",[15,2925,18],{"id":17},[11,2927,2928],{},"Serves 4–6.",[20,2930,2931,2934,2936,2939,2942,2944,2946,2949,2952,2955,2958],{},[23,2932,2933],{},"500 g mixed ripe tomatoes",[23,2935,457],{},[23,2937,2938],{},"250 g whole-milk ricotta",[23,2940,2941],{},"40 g finely grated parmesan",[23,2943,229],{},[23,2945,469],{},[23,2947,2948],{},"Finely grated zest of 1\u002F2 lemon",[23,2950,2951],{},"1 teaspoon thyme leaves",[23,2953,2954],{},"2 tablespoons olive oil, plus more to finish",[23,2956,2957],{},"A small handful of fresh basil",[23,2959,484],{},[15,2961,2963],{"id":2962},"roast-the-tomatoes-first","Roast the tomatoes first",[11,2965,2966],{},"Heat the oven to 200°C. Cut larger tomatoes into thick slices and halve cherry tomatoes. Arrange them on a lined tray, drizzle with one tablespoon of olive oil, and season lightly with salt and pepper.",[11,2968,2969],{},"Roast for 20–25 minutes, until the tomatoes have softened and some edges begin to caramelize. They do not need to become dry. The goal is simply to remove enough surface moisture that it will not soak into the pastry.",[11,2971,2972],{},"Let them cool for a few minutes while you prepare the filling.",[15,2974,2976],{"id":2975},"make-the-ricotta-layer","Make the ricotta layer",[11,2978,2979],{},"Mix the ricotta with the parmesan, egg, garlic, lemon zest, thyme, a pinch of salt, and plenty of black pepper.",[11,2981,2982],{},"The egg helps the ricotta set into a soft layer rather than staying loose. Parmesan adds saltiness and enough structure to keep each slice tidy once the tart cools slightly.",[15,2984,2986],{"id":2985},"assemble-the-tart","Assemble the tart",[11,2988,2989],{},"Unroll the puff pastry on baking paper and place it on a baking sheet. Score a border about 2 cm from the edge without cutting all the way through. Prick the centre several times with a fork.",[11,2991,2992],{},"Spread the ricotta mixture inside the border. Arrange the roasted tomatoes over the top, alternating colours and sizes if you have them. Leave a little space between some pieces so steam can escape.",[11,2994,2995],{},"Brush the exposed pastry edge with a little olive oil or beaten egg if you want a deeper shine.",[15,2997,2999],{"id":2998},"bake-until-properly-golden","Bake until properly golden",[11,3001,3002],{},"Bake for 25–30 minutes, until the pastry border is deeply golden and the underside feels crisp.",[11,3004,3005],{},"If the centre still looks very wet after 25 minutes, give it another five minutes. Puff pastry is better with a little extra colour than with a pale, soft base.",[11,3007,3008],{},"Rest the tart for 10 minutes before finishing it with basil leaves, black pepper, and a thin drizzle of good olive oil.",[15,3010,3012],{"id":3011},"why-this-method-works","Why this method works",[11,3014,3015],{},"Tomatoes carry a lot of water. Putting raw slices directly over soft cheese often leaves the pastry steaming underneath instead of baking.",[11,3017,3018],{},"Roasting first concentrates the tomato flavour and gives the oven less moisture to manage during the final bake. The ricotta layer then acts as a creamy buffer between the tomatoes and pastry without becoming heavy.",[11,3020,3021],{},"Lemon zest is useful here because it adds brightness without extra liquid. Basil goes on after baking so it stays fragrant and fresh.",[15,3023,392],{"id":391},[11,3025,3026],{},"Serve the tart warm or at room temperature with a peppery green salad, cucumbers, or simply a few dressed leaves.",[11,3028,3029],{},"Leftovers keep in the fridge for up to two days. Reheat slices in a 190°C oven for about eight minutes rather than using the microwave; the pastry will recover much of its crispness.",[11,3031,3032],{},"For a variation, swap some of the tomatoes for roasted peppers, add a spoonful of pesto beneath the ricotta, or finish the tart with a small amount of balsamic glaze.",{"title":80,"searchDepth":81,"depth":81,"links":3034},[3035,3036,3037,3038,3039,3040,3041],{"id":17,"depth":81,"text":18},{"id":2962,"depth":81,"text":2963},{"id":2975,"depth":81,"text":2976},{"id":2985,"depth":81,"text":2986},{"id":2998,"depth":81,"text":2999},{"id":3011,"depth":81,"text":3012},{"id":391,"depth":81,"text":392},"2026-10-04","A crisp savory tart with creamy ricotta, slow-roasted tomatoes, basil, and olive oil for an easy lunch or light supper.","\u002Fimages\u002Frecipes\u002Froasted-tomato-ricotta-tart.webp",{},"\u002Fblog\u002Froasted-tomato-ricotta-tart","6",{"title":2915,"description":3043},"blog\u002Froasted-tomato-ricotta-tart",[3051,3052,3053,3054,844],"tomatoes","ricotta","tart","basil","NnrJEi8_I08litcRuDSjJqrskpEfo-Rk5VRCMmQvP_8",{"id":3057,"title":399,"author":6,"body":3058,"category":86,"date":3113,"description":3114,"draft":89,"extension":90,"image":3115,"meta":3116,"navigation":93,"path":398,"readingTime":95,"recipe":3117,"seo":3120,"stem":3121,"tags":3122,"updatedAt":104,"__hash__":3123},"posts\u002Fblog\u002Frosemary-focaccia.md",{"type":8,"value":3059,"toc":3108},[3060,3063,3065,3087,3089,3103,3105],[11,3061,3062],{},"The key to focaccia is generosity: plenty of water in the dough, plenty of olive oil in the pan, and deep fingertip dimples.",[15,3064,18],{"id":17},[20,3066,3067,3070,3073,3076,3079,3082,3085],{},[23,3068,3069],{},"500 g strong white bread flour",[23,3071,3072],{},"7 g instant yeast",[23,3074,3075],{},"10 g fine salt",[23,3077,3078],{},"400 ml warm water",[23,3080,3081],{},"60 ml extra-virgin olive oil, plus more for the pan",[23,3083,3084],{},"3 rosemary sprigs, leaves picked",[23,3086,805],{},[15,3088,56],{"id":55},[58,3090,3091,3094,3097,3100],{},[23,3092,3093],{},"Mix flour, yeast, salt, water, and 30 ml olive oil until no dry flour remains. Cover and leave for 1 hour.",[23,3095,3096],{},"Oil a 30 x 20 cm baking tray. Stretch the dough into it, cover, and let rise for 45 minutes.",[23,3098,3099],{},"Heat oven to 220°C. Oil your fingertips and press deep dimples all over the dough. Drizzle with remaining oil, rosemary, and flaky salt.",[23,3101,3102],{},"Bake for 22 to 25 minutes until deeply bronzed. Cool for 10 minutes before tearing.",[15,3104,75],{"id":74},[11,3106,3107],{},"Best warm with soup, salad, or a plate of good olives.",{"title":80,"searchDepth":81,"depth":81,"links":3109},[3110,3111,3112],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-16","A dimpled, olive-oil-rich bread for sharing.","\u002Fimages\u002Frecipes\u002Frosemary-focaccia.webp",{},{"ingredients":3118,"instructions":3119},[3069,3072,3075,3078,3081,3084,805],[3093,3096,3099,3102],{"title":399,"description":3114},"blog\u002Frosemary-focaccia",[1920,844],"NurNqS6jgKwyN-gqV9iKc5j6p1zuM-u0kOlGweFZ_HM",{"id":3125,"title":3126,"author":6,"body":3127,"category":86,"date":3183,"description":3184,"draft":89,"extension":90,"image":3185,"meta":3186,"navigation":93,"path":3187,"readingTime":95,"recipe":3188,"seo":3191,"stem":3192,"tags":3193,"updatedAt":104,"__hash__":3195},"posts\u002Fblog\u002Fsquash-feta-traybake.md","Squash and Feta Traybake",{"type":8,"value":3128,"toc":3178},[3129,3132,3134,3157,3159,3173,3175],[11,3130,3131],{},"One hot tray turns squash sweet, onions jammy, and chickpeas crisp at the edges.",[15,3133,18],{"id":17},[20,3135,3136,3139,3142,3145,3147,3149,3152,3154],{},[23,3137,3138],{},"1 kg butternut squash, cubed",[23,3140,3141],{},"1 red onion, cut into wedges",[23,3143,3144],{},"1 can chickpeas, drained",[23,3146,25],{},[23,3148,638],{},[23,3150,3151],{},"200 g feta",[23,3153,2415],{},[23,3155,3156],{},"Parsley, salt, and pepper",[15,3158,56],{"id":55},[58,3160,3161,3164,3167,3170],{},[23,3162,3163],{},"Heat the oven to 220°C. Toss squash, onion, chickpeas, oil, cumin, salt, and pepper on a tray.",[23,3165,3166],{},"Roast for 25 minutes, turning once.",[23,3168,3169],{},"Crumble feta over the tray and roast for 10 minutes more, until the squash is caramelised.",[23,3171,3172],{},"Finish with lemon zest, juice, and parsley.",[15,3174,75],{"id":74},[11,3176,3177],{},"Add warm flatbread and a spoonful of thick yogurt.",{"title":80,"searchDepth":81,"depth":81,"links":3179},[3180,3181,3182],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-10","A caramelized tray of squash, feta, and red onion.","\u002Fimages\u002Frecipes\u002Fsquash-feta-traybake.webp",{},"\u002Fblog\u002Fsquash-feta-traybake",{"ingredients":3189,"instructions":3190},[3138,3141,3144,25,638,3151,2415,3156],[3163,3166,3169,3172],{"title":3126,"description":3184},"blog\u002Fsquash-feta-traybake",[3194,1542],"squash","kHGqBmXjsNCvGDgGHRqKPZ63IhHU9cw2KNc-keo_U7s",{"id":3197,"title":3198,"author":6,"body":3199,"category":86,"date":3252,"description":3253,"draft":89,"extension":90,"image":3254,"meta":3255,"navigation":93,"path":3256,"readingTime":95,"recipe":3257,"seo":3260,"stem":3261,"tags":3262,"updatedAt":104,"__hash__":3265},"posts\u002Fblog\u002Fstrawberry-mint-soda.md","Strawberry Mint Soda",{"type":8,"value":3200,"toc":3247},[3201,3204,3206,3226,3228,3242,3244],[11,3202,3203],{},"This is more refreshing than a bottled soda and takes only a few minutes. The strawberry base can be made ahead and chilled.",[15,3205,18],{"id":17},[20,3207,3208,3211,3214,3217,3220,3223],{},[23,3209,3210],{},"250 g strawberries, hulled",[23,3212,3213],{},"2 tablespoons caster sugar or honey",[23,3215,3216],{},"1 lemon, juiced",[23,3218,3219],{},"12 mint leaves, plus more to serve",[23,3221,3222],{},"Ice",[23,3224,3225],{},"750 ml chilled sparkling water",[15,3227,56],{"id":55},[58,3229,3230,3233,3236,3239],{},[23,3231,3232],{},"Crush strawberries, sugar, lemon juice, and mint in a pitcher with a muddler or wooden spoon.",[23,3234,3235],{},"Let the mixture stand for 5 minutes so the berries release their juices.",[23,3237,3238],{},"Fill four glasses with ice and divide the strawberry mixture between them.",[23,3240,3241],{},"Top slowly with sparkling water, stir once, and garnish with fresh mint.",[15,3243,75],{"id":74},[11,3245,3246],{},"Add a splash of elderflower cordial for a more floral drink.",{"title":80,"searchDepth":81,"depth":81,"links":3248},[3249,3250,3251],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-14","A sparkling drink for a sunlit table.","\u002Fimages\u002Frecipes\u002Fstrawberry-mint-soda.webp",{},"\u002Fblog\u002Fstrawberry-mint-soda",{"ingredients":3258,"instructions":3259},[3210,3213,3216,3219,3222,3225],[3232,3235,3238,3241],{"title":3198,"description":3253},"blog\u002Fstrawberry-mint-soda",[3263,3264],"drink","strawberry","yYbNqtEnIzm3VstOp7GUYGL8FbN4b31EPXu544ER1ls",{"id":3267,"title":3268,"author":6,"body":3269,"category":3276,"date":3277,"description":3278,"draft":89,"extension":90,"image":104,"meta":3279,"navigation":93,"path":3280,"readingTime":3281,"recipe":104,"seo":3282,"stem":3283,"tags":3284,"updatedAt":104,"__hash__":3287},"posts\u002Fblog\u002Fthe-sunday-market.md","The Sunday Market Basket",{"type":8,"value":3270,"toc":3274},[3271],[11,3272,3273],{},"Buy one leaf, one fruit, one sturdy vegetable, one herb, and one thing that makes you curious.",{"title":80,"searchDepth":81,"depth":81,"links":3275},[],"Stories","2026-08-01","A small guide to choosing the week’s most useful ingredients.",{},"\u002Fblog\u002Fthe-sunday-market","4",{"title":3268,"description":3278},"blog\u002Fthe-sunday-market",[3285,3286],"market","seasonal","ZqCAV6XIID5VYbr2rqyt0F3z4b-sLrXiopxHvOjTMcA",{"id":3289,"title":3290,"author":6,"body":3291,"category":86,"date":3348,"description":3349,"draft":89,"extension":90,"image":3350,"meta":3351,"navigation":93,"path":3352,"readingTime":95,"recipe":3353,"seo":3356,"stem":3357,"tags":3358,"updatedAt":104,"__hash__":3359},"posts\u002Fblog\u002Ftomato-butter-pasta.md","Tomato Butter Pasta",{"type":8,"value":3292,"toc":3343},[3293,3296,3298,3322,3324,3338,3340],[11,3294,3295],{},"A little butter rounds out sharp tomatoes and gives this fast sauce a silky finish.",[15,3297,18],{"id":17},[20,3299,3300,3303,3305,3307,3310,3313,3316,3319],{},[23,3301,3302],{},"250 g spaghetti or bucatini",[23,3304,25],{},[23,3306,2173],{},[23,3308,3309],{},"400 g crushed tomatoes",[23,3311,3312],{},"35 g unsalted butter",[23,3314,3315],{},"1 pinch chili flakes",[23,3317,3318],{},"40 g finely grated Parmesan",[23,3320,3321],{},"Salt, black pepper, and basil leaves",[15,3323,56],{"id":55},[58,3325,3326,3329,3332,3335],{},[23,3327,3328],{},"Cook the pasta in salted water until two minutes short of al dente. Reserve a mug of cooking water.",[23,3330,3331],{},"Warm the oil in a wide pan. Cook the garlic and chili for 30 seconds without browning it.",[23,3333,3334],{},"Add tomatoes, season, and simmer for 10 minutes until slightly reduced.",[23,3336,3337],{},"Add pasta, butter, and a splash of pasta water. Toss over medium heat until glossy, then stir in Parmesan.",[15,3339,75],{"id":74},[11,3341,3342],{},"Finish with basil, extra Parmesan, and a crisp green salad.",{"title":80,"searchDepth":81,"depth":81,"links":3344},[3345,3346,3347],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-31","Silky tomatoes, butter, and pasta in twenty minutes.","\u002Fimages\u002Frecipes\u002Ftomato-butter-pasta.webp",{},"\u002Fblog\u002Ftomato-butter-pasta",{"ingredients":3354,"instructions":3355},[3302,25,2173,3309,3312,3315,3318,3321],[3328,3331,3334,3337],{"title":3290,"description":3349},"blog\u002Ftomato-butter-pasta",[2465,1542],"5zinIIliXs8OkiDj6--Ch9ymoEqFIsZ5NJKHtPPuE2A",{"id":3361,"title":3362,"author":6,"body":3363,"category":86,"date":423,"description":3494,"draft":89,"extension":90,"image":3495,"meta":3496,"navigation":93,"path":3497,"readingTime":428,"recipe":104,"seo":3498,"stem":3499,"tags":3500,"updatedAt":104,"__hash__":3503},"posts\u002Fblog\u002Fudon-carbonara.md","Udon Carbonara: A Japanese-Inspired Comfort Dinner",{"type":8,"value":3364,"toc":3486},[3365,3368,3377,3379,3382,3411,3419,3422,3426,3429,3432,3436,3439,3442,3446,3449,3452,3456,3459,3462,3465,3469,3472,3479,3482],[11,3366,3367],{},"Udon gives a familiar creamy, peppery dinner a different bite. The noodles are thick enough to carry the sauce, while a small portion of crisp pancetta brings contrast.",[11,3369,3370,3371,3376],{},"The idea takes inspiration from ",[288,3372,3375],{"href":3373,"rel":3374},"https:\u002F\u002Fwww.foodandwine.com\u002Fudon-carbonara-12028438",[292],"Masako Morishita's udon carbonara in Food & Wine",". Our independently written variation uses pancetta and ordinary pantry ingredients rather than recreating the chef's recipe.",[15,3378,18],{"id":17},[11,3380,3381],{},"Serves 2. Allow about 25 minutes, depending on the noodle packet's instructions.",[20,3383,3384,3387,3390,3393,3396,3399,3402,3405,3408],{},[23,3385,3386],{},"400 g cooked fresh or frozen udon noodles",[23,3388,3389],{},"80 g pancetta, cut into small pieces",[23,3391,3392],{},"1 pasteurized whole egg",[23,3394,3395],{},"2 pasteurized egg yolks",[23,3397,3398],{},"50 g finely grated parmesan, plus a little to serve",[23,3400,3401],{},"1\u002F2 teaspoon freshly ground black pepper, or to taste",[23,3403,3404],{},"2 tablespoons finely chopped chives",[23,3406,3407],{},"Approximately 100 ml reserved hot noodle cooking water",[23,3409,3410],{},"Salt, only if needed",[11,3412,3413,3414,409],{},"Use pasteurized eggs because the sauce is gently warmed and may not become fully cooked. ",[288,3415,3418],{"href":3416,"rel":3417},"https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",[292],"The FDA recommends pasteurized eggs for dishes served with raw or undercooked egg",[11,3420,3421],{},"Check whether your udon weight refers to cooked noodles: dried noodles are not a gram-for-gram substitute.",[15,3423,3425],{"id":3424},"crisp-the-pancetta","Crisp the pancetta",[11,3427,3428],{},"Put the pancetta in a wide frying pan over medium heat. Cook until browned and crisp, stirring as the fat renders. Remove a spoonful for the final topping.",[11,3430,3431],{},"Leave roughly a tablespoon of fat in the pan and remove any excess. Take the pan off the heat while you cook the noodles.",[15,3433,3435],{"id":3434},"prepare-the-sauce","Prepare the sauce",[11,3437,3438],{},"Whisk the pasteurized egg and yolks with the parmesan and black pepper in a bowl. The mixture will be thick.",[11,3440,3441],{},"Set out the serving bowls now. Once the noodles meet the sauce, you want to finish and serve without another round of preparation.",[15,3443,3445],{"id":3444},"cook-and-loosen-the-noodles","Cook and loosen the noodles",[11,3447,3448],{},"Cook or warm the udon according to its packet, separating the strands gently. Before draining, reserve some hot cooking water.",[11,3450,3451],{},"Add the drained noodles to the pancetta pan and toss. If the pan is still fiercely hot, wait briefly before adding the egg mixture. You are aiming for retained warmth rather than an active frying temperature.",[15,3453,3455],{"id":3454},"bring-everything-together","Bring everything together",[11,3457,3458],{},"Pour in the egg-and-cheese mixture and toss continuously off the heat. Add the reserved water a tablespoon at a time until the sauce coats the strands.",[11,3460,3461],{},"If the noodles are too cool for the sauce to come together, use the lowest heat briefly while tossing, then remove the pan again. Avoid leaving it still over the burner.",[11,3463,3464],{},"A tight, clumpy sauce usually needs a little more water. A pan that is too hot can turn the eggs into visible curds, so make small adjustments.",[15,3466,3468],{"id":3467},"finish-and-serve","Finish and serve",[11,3470,3471],{},"Add the chives and reserved pancetta. Taste before adding salt because both cheese and pancetta contribute it.",[11,3473,3474,3475,3478],{},"Serve immediately with extra pepper. A simple vegetable side, such as ",[288,3476,3477],{"href":1462},"Green Beans with Tahini",", makes a useful contrast.",[11,3480,3481],{},"This dish is best eaten as soon as it is made; the sauce thickens as the noodles stand.",[11,3483,3484],{},[413,3485,415],{},{"title":80,"searchDepth":81,"depth":81,"links":3487},[3488,3489,3490,3491,3492,3493],{"id":17,"depth":81,"text":18},{"id":3424,"depth":81,"text":3425},{"id":3434,"depth":81,"text":3435},{"id":3444,"depth":81,"text":3445},{"id":3454,"depth":81,"text":3455},{"id":3467,"depth":81,"text":3468},"Chewy udon with a peppery egg-and-cheese sauce and crisp pancetta, including tips for managing heat and loosening the sauce.","\u002Fimages\u002Frecipes\u002Fudon-carbonara-20261008.webp",{},"\u002Fblog\u002Fudon-carbonara",{"title":3362,"description":3494},"blog\u002Fudon-carbonara",[3501,1242,3502,1542],"udon","carbonara","ZBg3xokhcDBl2dWQ66akIOTryGa_QUuBnVqozlJfG4c",{"id":3505,"title":3506,"author":6,"body":3507,"category":86,"date":3514,"description":3515,"draft":89,"extension":90,"image":104,"meta":3516,"navigation":93,"path":3517,"readingTime":3518,"recipe":104,"seo":3519,"stem":3520,"tags":3521,"updatedAt":104,"__hash__":3523},"posts\u002Fblog\u002Fvanilla-apricot-fool.md","Vanilla Apricot Fool",{"type":8,"value":3508,"toc":3512},[3509],[11,3510,3511],{},"Roast apricots with honey. Fold the cooled fruit through whipped vanilla cream and crushed biscuits.",{"title":80,"searchDepth":81,"depth":81,"links":3513},[],"2026-08-04","A soft summer dessert with roasted stone fruit.",{},"\u002Fblog\u002Fvanilla-apricot-fool","30",{"title":3506,"description":3515},"blog\u002Fvanilla-apricot-fool",[3522,1320],"apricot","gYQPFrAPC3uO7Y0mUFTkcTsybEPReOloj2EEcGX3W8s",{"id":3525,"title":3526,"author":6,"body":3527,"category":86,"date":3585,"description":3586,"draft":89,"extension":90,"image":3587,"meta":3588,"navigation":93,"path":3589,"readingTime":95,"recipe":3590,"seo":3593,"stem":3594,"tags":3595,"updatedAt":104,"__hash__":3596},"posts\u002Fblog\u002Fwhite-bean-skillet.md","White Bean Skillet with Greens",{"type":8,"value":3528,"toc":3580},[3529,3532,3534,3559,3561,3575,3577],[11,3530,3531],{},"Creamy white beans, greens, and lemon make a quick, low-effort supper that still feels comforting.",[15,3533,18],{"id":17},[20,3535,3536,3538,3541,3543,3546,3549,3552,3554,3556],{},[23,3537,25],{},[23,3539,3540],{},"3 garlic cloves, sliced",[23,3542,3315],{},[23,3544,3545],{},"2 cans white beans, drained and rinsed",[23,3547,3548],{},"150 ml vegetable stock",[23,3550,3551],{},"150 g kale or spinach",[23,3553,2415],{},[23,3555,2409],{},[23,3557,3558],{},"Salt, pepper, and crusty bread",[15,3560,56],{"id":55},[58,3562,3563,3566,3569,3572],{},[23,3564,3565],{},"Warm oil in a large skillet. Cook garlic and chili for 30 seconds until fragrant.",[23,3567,3568],{},"Add beans and stock. Simmer for 5 minutes, pressing a few beans with a spoon to thicken the liquid.",[23,3570,3571],{},"Add greens in handfuls and cook until wilted. Stir in lemon zest, juice, and half the Parmesan.",[23,3573,3574],{},"Season well and scatter over the remaining Parmesan.",[15,3576,75],{"id":74},[11,3578,3579],{},"Use crusty bread to scoop up every bit of the lemony broth.",{"title":80,"searchDepth":81,"depth":81,"links":3581},[3582,3583,3584],{"id":17,"depth":81,"text":18},{"id":55,"depth":81,"text":56},{"id":74,"depth":81,"text":75},"2026-08-19","A comforting one-pan supper with lemon and Parmesan.","\u002Fimages\u002Frecipes\u002Fwhite-bean-skillet.webp",{},"\u002Fblog\u002Fwhite-bean-skillet",{"ingredients":3591,"instructions":3592},[25,3540,3315,3545,3548,3551,2415,2409,3558],[3565,3568,3571,3574],{"title":3526,"description":3586},"blog\u002Fwhite-bean-skillet",[1637,1542],"c_iZpJ_N4emkIR-17l72FnurK2M3o0d3C632wC861Ls",1791916791498]