Pasta salad with olives and roasted garlic

Pasta salad with olives and roast garlic

I started out making pasta when I moved out of home, at age 17, featuring a crisper worth of vegetables plus some pesto from a jar. (Wry smile thinking about the strange tiles of pumpkin I used to cut, and the undercooked eggplant. But I was doing a good job of eating vegetables at least!) Continue reading Pasta salad with olives and roasted garlic

Italian chickpea soup

Italian chickpea soup with vegetables and short pasta

I’m not one for splashing chicken stock around in the kitchen. I think it has its place in broth-style soups or in dishes that actually feature chicken, but I’ve always found its presence in vegetable risottos or vegetable soups (and in so, so many other recipes you read) just a little bit insulting! Like the poor old vegetables can’t stand up on their own. There are other ways of creating flavour and depth that are much more fresh and vibrant, whether that be for a paella, pumpkin risotto or cauliflower soup. Continue reading Italian chickpea soup