Polenta and Rosemary Fries

Polenta is one of those things that has definitely fallen out of fashion but I love it, not as a mashed potato style side but made firm and then fried and served with a variety of sauced from tomatoes to creamed fungi…..and maybe a shaving of truffles. Yum!

The secret to cook polenta is plenty of seasoning. Parmesan helps but if you are vegan you can substitute this for nutritional yeast which has a cheese flavour but is totally vegan.

Pea and Mint Bruschetta

oday I’m continuing on with the bruschetta theme, this time topped with peas and mint. The bonus of this is as long as you have some good quality bread, some frozen peas in the freezer and some sprigs of mint in the garden or in a pot then you can make this. Very useful if some unexpected guest turn up. If you are not needing to keep this vegan then you can include some Parmesan in the mix for added flavour and if you are not a big fan of mint then do not include it and top with some lightly toasted pine nuts instead.

Tomato Bruschetta

The origins of bruschetta are ancient, dating back probably to Roman times if not before and was either a way to revitalise stale bread or in it’s most basic form, bread, fire toasted with olive oil, a method to test the quality of olive oil. In London it, along with sun-dried tomatoes became super fashionable in the late 1980’s and early 90’s soon after the River Cafe (a famous Italian restaurant in London) shot to fame.

Gnudi with pumkin and panchetta

The biggest difference you will see between the UK and the USA/Canada at this time of year are the halloween decorations. Even though the UK was the home of the pagan Samhain which is the father of halloween, it generally passes most people by. In contrast in the US and Canada there were streets of…