New food

Over the last week of working ridiculously long days we’ve made sure to cook at the end of each day. Put a few different things in the fridge to create speedy dinners and have to say, they were pretty impressive!

Last Saturday, we had a bit of a working dinner after a long long day and into the night working on the presentation I was to give at the stock exchange on Thursday. It was supposed to be bulghar wheat-based tomato & herb tabbouleh but it just wouldn’t soften so we rummaged in the pantry and found emergency couscous.



Then early in the week we had ricotta and tomato pies that we’ve had before, just made them a bit bigger with some fantastic new season asparagus.


Then more pastry and ricotta as we didn’t want to waste any! Adapted the recipe a bit and made a kind of broccoli pie with it.


And tonight, after spotting a Ruth Pretty recipe in the paper this morning we felt a bit of the Christmas spirit with chicken and cranberry and bruscetta. Really tasty and something we’ll remember for a quick summer dinner in the coming months.



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