For all I read of Nigella – and seemingly everyone else – enjoying the mundaneness of peeling broad beans, I just cannot get on board with it. I buy the frozen broad beans that are already out of their pods, but to then have to cook and cool the beans and remove the ‘tough’ skin. I’m sorry but no.
I have always found a chocolate chip cookie a bit overrated. They were always either too bendy, like those 5 for a pound, supermarket bakery cookies that almost bend in half before they snap, or too brittle like a classic pack of Maryland Cookies. Despite never being a huge cookie fan, I bought Claire Ptak’s The Violet Bakery Cookbook for this recipe.
You will have to give me the benefit of the doubt with this recipe. The UK is currently experiencing what we call a heatwave, but is probably just our sad, brief excuse for a summer. I am literally sat with the windows open, fanning myself as I write this. Yet somehow I find myself roasting potatoes.
Halloumi has definitely become the new mushroom risotto as the go-to vegetarian option. I don’t think that’s necessarily a bad thing. Halloumi is bloody delicious and a bad mushroom risotto can be a miserable experience. Salty and savoury – halloumi seems like a natural alternative to bacon and I’ve had it with many a vegetarian breakfast. I’ve also seen halloumi battered and fried as it’s a piece of cod. It shouldn’t work, but it does.
I have been eating Grazing Shed burgers consistently since they opened way back in 2013. I’ve tried a few different things on the menu, but for me – I’m a bit of a creature of habit and so I found myself ordering the John Wayne burger time and time again. Since deciding to cut down on meat, I’ve been slowly going back to all my familiar junk-food haunts and trying their vegetarian/vegan options.