Prawns with giant butterbeans

“Bees’ll buzz, kids’ll blow dandelion fuzz
And I’ll be doing whatever snow does
In summer
A drink in my hand, my snow up against the burning sand
Prob’ly getting gorgeously tanned
In summer.”

Yes SUMMER!! And I’ve actually been humming that snowman song from Frozen all day. Last year I wrote a summer bucket list of things to do. This year we wrote it together and Lexie’s contributions made me so happy. Running through fountains, having picnics, eating ice cream and going on holiday were all on her list.


Here is a dish I make all year round but I especially love it in summer followed by nothing more than a bowl full of cherries (I’m channelling Nigel Slater there). I think it’s originally from Gwyneth Paltrow’s cook book and you can get the giant butter beans from Brindisa, Ocado or any big M&S. It’s especially lovely as a lunch for one with sleeping or absent children!


You must save the prawn heads to make as a stock which is fantastic for making a paella style seafood rice (recipe to follow).


Prawns with giant butterbeans

  • about 3 or 4 prawns per person
  • 1 jar of giant butterbeans per 2 people
  • 1 bunch watercress salad
  • 2 lemons
  • olive oil
  • 1 clove minced garlic
  • salt and pepper

Start by marinating the beans. Rinse and drain them and put in a bowl with a generous drizzle of olive oil, the minced garlic, salt and pepper to taste and a good squeeze of lemon.

Also marinate the prawns in olive oil, salt and a squeeze of lemon. Then heat a pan so it’s very hot and chuck the prawns on. It’s good if they colour but do check and reduce the heat so they don’t burn. I seem to set off our fire alarm every time I fry prawns. They should take roughly 3 mins per side to cook.

Once the prawns are done place on top of the butterbeans and serve with watercress salad and a slice of lemon.

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Asparagus (or courgette or pea) carbonara

I’m rushing to get all my asparagus recipes written up. The ‘asparagus’ collection if you will. Here’s a tasty carbonara that’s lovely with asparagus but also good with courgettes or peas. Lexie likes cracking eggs so this is a good recipe to make with her, although Finn is too little to have raw egg.


I usually make this with penne or spaghetti but recently have made it for Lexie using my favourite kids pasta Stellette, little stars that cook in 5 minutes and are suitable for baby Finn to eat. Chifferi rigati which is like mini macaroni also cooks in 5 mins.


Asparagus carbonara

  • 2 egg yolks
  • bunch of trimmed and washed asparagus, sliced into 5mm rounds, or peas, or sliced courgette
  • 75ml double cream
  • 30g grated parmesan, plus more to serve
  • olive oil
  • salt and pepper
  • a sprigs worth of fresh thyme leaves, chopped
  • 2 crushed garlic cloves
  • handful of chopped fresh parsley
  • pasta (roughly 250g)

Blanch the asparagus for a minute or two, drain and set aside. Heat a little oil in a pan and fry the bacon with the thyme leaves so it’s nice and crispy. Just before it’s done add the garlic and asparagus. Mix the egg yolks with the cream and parmesan and season with salt and pepper. Cook the pasta and when cooked and drained, add to the bacon mix. Finally stir in the egg mixture off the heat and serve quickly, ideally on warmed plates if for grown ups, with extra parmesan.

Elderflowers and roses

There are roses everywhere. Varying hues in all the back gardens – deep reds, yellows and peach in ours, a vibrant fuchsia next door. Delicate white and pink blooms climb up the gates of the old church in the square. Given we don’t venture far right now, these new flowers make our daily walks all the prettier as we literally stop to smell the roses.




On Saturday morning we were forced out of the house by Lexie who was doing acrobatics at 7am. We went on a little nature trail to see the aforementioned roses and find ‘treasure’…. a cat or squirrel, perhaps a puddle… (here are some pretty nature trail free print outs). I was beyond happy to discover a huge clump of fragrant elderflowers at the end of the square.



Back home we roped dad into making elderflower cordial. Lexie proved herself most adept at this task and she particularly enjoyed pulling off any little bugs. We tried a River Cottage recipe and found it to be lovely. Here’s what they recommend: “The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing. Trees do differ and you will soon get to know the good ones. Remember to leave some flowers for elderberry picking later in the year.”



Elderflower cordial

For about 2 litres

  • About 25 elderflower heads
  • Finely grated zest of 3 unwaxed lemons and 1 orange, plus their juice (about 150ml in total)
  • 1kg sugar
  • 1 heaped tsp citric acid (optional)

Check the elderflower heads removing any insects and put the flower heads in a large bowl with the orange and lemon zest.

Pour 1.5 litres of boiling water over the elderflowers and citrus zest. Cover and leave to infuse overnight.

Strain the liquid through a piece of muslin and pour into a saucepan. Add the sugar, the lemon and orange juice and the citric acid if using. Gently heat and dissolve the sugar and simmer for a few minutes.

Use a funnel to pour the hot syrup into sterilised bottles. We sterilised by pouring boiling water into Kilner bottles, draining then leaving to air dry but we plan to drink the cordial quickly. Seal the bottles with swing-top lids, sterilised screw-tops or corks.

Here’s how to make the Twinkle, a great elderflower cocktail: Put 25ml vodka (or gin) and 15ml elderflower cordial in a cocktail shaker with ice. Shake then pour into a champagne coupe and top up with fizz. Garnish with a strip of lemon peel.


Butternut squash and pumpkin soup with a thyme and taleggio tart

Argh I’m drowning in a sea of recipes I keep meaning to post here. There are recipes from the summer in my backlog!! Really nice recipes like roast sea bream with salsa verde or an indian chickpea curry we had for the first time in Scotland back in June. Also our favourite blueberry muffins, a windfall apple cake and the fish curry Lewis makes for the whole family every year in France. But alas! The mood to write, she is not there as Hercule Poirot, for whom I always have time, might or might not say.


To start, here is a recipe for butternut squash and pumpkin soup. Very ‘in’ right now, I’m sure you’ll agree, seeing as it’s proper autumn with the damp and the rain and the leaves. We are greatly enjoying stomping through the leaves this year. The pic above is Lexie posting her birthday party invites, although I had to tell her they were birthday cards for her friends. She wants to keep all her precious Peppa Pig invites for herself and also wants to do the pinata on her own!! This is an easy soup and Lexie loved it when she was weaning onto solids. I’d make it super thick and she’d feed herself (also I never did this but you could easily freeze this into ice cubes for quick baby meals). Now Lexie hates butternut squash so has to be coaxed into having a couple of mouthfuls, or dabbing her cheese toastie in the soup.


A blob of gorgonzola or another blue cheese is heavenly in this soup and I keep meaning to fry a little pancetta to add on top. A dash of cayenne pepper/chilli powder, a swirl of creme fraiche and some chopped coriander works well too. This recipe is also a good way to make pumpkin taste nice (pumpkin really isn’t that nice on it’s own). Definitely roast the squash first for a richer, more flavourful soup. The pic above is the first time Lexie saw a pumpkin and the other pic is of her helping me buy lots of squash and pumpkins last year – little cutie pie!


Because I’ve been making this soup for years and find it a bit boring I thought I’d add the recipe for a delicious thyme and taleggio tart. I can’t remember when Lewis first made this for me. It was definitely in the early years of our ‘long term relationship’ (that’s an ‘in’ joke) and it’s a staple from his family. It’s sooo easy and sooo good, a pimped puff pastry job – do try this! Using the same principles you can make a variety of tasty tarts – some that I’ve tried include cherry tomato, basil and goats cheese, very nice. Also a butternut squash and feta tart, a variation of this salad. 


Finally we’ve gone a bit nuts for autumny crafts in our house now that Lexie is almost 3 and actually a joy to do crafts with (as opposed to when she was 2 when really all I should have done every day was build a massive tower of soft bricks, give her a Timmy Mallet style mallet and set her loose to destroy!). We’ve got leaf ghosts, egg carton spiders and bats, hedgehogs made out of paper plates or conkers, fingerprint or popcorn trees, I could go on.

Butternut squash and pumpkin soup

Prep: 5-10 mins
Cook: 20-30 mins
Budget: Less than £5 (£1.50 butternut squash, £1 pumpkin, £1 parsley)
Ease: Easy
Serves: 2 – 4 depending on portion size Ingredients:

  • A butternut squash and a pumpkin, halved
  • 1 sliced onion
  • Chicken stock
  • Chopped parsley
  • Olive oil and butter
  • Salt and pepper

Roast the squash in pieces (skin on) drizzled in olive oil and sea salt. Try to roast it for at least an hour, until it is all soft and squoodgy.

Gently fry the onion in the olive oil and a little butter for 10 mins. When the onion is soft add the peeled and deseeded butternut squash/pumpkin and cover with stock – as much as you want depending on if you want a thin or thick soup.

Bring to the boil then simmer for 15 mins. Use a juzzer thingimibob to puree the soup et voila, presto, listo, done.

This soup is lovely with a nice cheese toastie or served with a good cheese plate. We often have it with comte cheese.

Thyme and taleggio tart

Prep: 5 mins
Cook: 20-40 mins
Budget: £6 (£3 taleggio, £1 thyme, £1.50 puff pastry)
Ease: Easy
Serves: 4-6 depending on portion size

  • 1 sheet of bought puff pastry
  • 2 onions
  • Lots of butter
  • A few sprigs of fresh thyme
  • Taleggio cheese

Preheat the oven to 200-220c and roll the puff pastry out onto a greased baking tray or a tray lined with greaseproof paper. Score the edges about 2cm apart to make a border (I never do this and it’s always fine, just leave a bit of a border if you want).

In a separate pan, gently fry the onion in lots of butter until soft and translucent, at least 10 mins of frying and don’t let it brown. When the onion is done spread it over the puff pastry and dob pieces of the taleggio on top.

Finally sprinkle the thyme sprigs all over the tart. Lots of thyme is good. Brush the pastry border with a little melted butter (again I never do this and it’s fine without), pop in the oven, and bake for about 20-30 minutes until the pastry is puffed and golden. You can turn the heat up if you want it to cook quicker/be more golden.