Autumn roasted vegetables, hazelnut dukkah, tahini yogurt
Autumn roasted vegetables, hazelnut dukkah, tahini yogurt
Sunday night dinners are always some of my favourites. It’s the one night I try very hard to be at home, to have a relaxed night in, as a last bit of indulgence before the weekend is over. Sunday night is a recuperative night, to restore and soothe you for the week ahead. Good food is integral to this and I absolutely believe that a slow cooked supper is the best foundation for a languorous night on the sofa. If you can dedicate your mind to it, chopping and stirring can be almost meditative, having a gentle rhythm to help escape from that endless to-do list whirring around your mind. Not to mention that slow cooking naturally lends itself to comfort foods – succulent slow cooked meats, casseroles and puddings, such a luxury compared to weekday grab and go meals.
The rain felt endless this weekend. A deluge from the sky. The sort of weather where the most tempting activities are all sofa based. I’d eaten a lot of meat and rich food over the weekend, a big plate of roast veggies was just the thing I needed. Having spent the summer months without consuming anything resembling a root vegetable, roasted roots have regained their appeal, so I set about chopping with zeal. Without any accompaniment, this is probably enough for 3 or 4 portions, so providing a few leftovers for the two of us. Read more
dash.drizzle.dollop.devour. 