Tomato and Chargrilled Pepper Soup with feta and bacon

Roasted Red Pepper & Tomato Soup-0946

I think charring vegetables has to be one of my favourite, simple kitchen tips. It’s ridonc easy to do and adds that smoky, barbecue flavour to dishes which I looooove. Seriously, I add sweet smoked paprika to anything and everything that I can (this has been bad when I’ve mistakenly used HOT paprika and made food mouth-burningly spicy).

The two main veg I’ve charred before have been bell peppers, which are an obvious one, for things like salads, frittata and focaccia. Secondly aubergine which slumps into meltingly soft and silky strands – at home we use this in a thai dish: stirred into stir-fried ground pork with lime dressing, fresh coriander and noodles. It’s also the main component in baba ganoush! But I could imagine chargrilled bell peppers or aubergine being excellent additions to other dips (smoky bell pepper hummus!? YUH).

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Lemon Meringue Pie Ice Cream Sandwiches (GF)

Lemon Meringue Pie Ice Cream Sandwiches 177

I used to absolutely hate lemon desserts (obv the tables have turned now). I distinctly remember this fact becuase of the lemon meringue pie we used to occasionally get for dessert at school. I mean yeah I TOOK the pie (yo, I’m not turning down dessert) and just ate the marshmallowy meringue topping. I’m pretty sure that it was basic lemon icing drizzled onto fairy cakes that converted me a few years ago and I haven’t looked back since.

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Individual Plum Cakes (Vegan + GF) and Plum Wood Tablespoons!

Individual Plum Cakes-1212 You might remember a while ago I posted about some lovely tablespoon measures carved by Barnaby Carder a.k.a. Barn The Spoon. Well I’ve got a restock in my shop so anyone who missed out last time can grab one. This time they’ve been crafted from English plum wood so are slightly different to the last batch which were sycamore. It felt fitting to therefore make a small batch recipe using plums to suit the wood!

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