Category: Savoury

Easy pizza with caramelised onions, Serrano ham, and goats cheese

Bread is a bit of a weakness of mine, in two ways: I love eating it fresh…but I’m not great at making it. Enriched dough? Fine, no problem. Pizza dough? My nemesis.

I’ve tried, truly. I’ve spent hours looking at flavour combinations I’d like to try and dreamed of jammy balsamic toppings. I’ve put the hours in. Pizza doughs that take a whole day: failed. Pizza dough that’s quick: failed.

Cheaty pizza dough made from a supermarket ciabatta mix? Ding ding ding, we have a winner!

There’s something about making pizza at home that means you can overlook the mountain of cheese because, well, at least it’s not Dominos, right? It’s a pizza recipe you can make on a work night, without faffing about with yeast. That, my friends, is my kinda meal. Read More

The lady behind The Dinner Bell! I’m that person who doesn’t let you leave their flat without eating something, and will probably press a parcel of cookies or cake into your hands as you head to the door.

I’m a sub-editor by day, avid book-reader by night, and octopus fan always. I live in north London, but little bits of my heart still belong to Norfolk, where I grew up, and Sheffield, where I went to uni and finally lost my bumpkin accent.

Pork and chorizo casserole (recipe revisited)

“I’m sad that you’ve already blogged the recipe for that stew, that means you can’t write a post about cooking it for us.”

“That’s what you’d like? You’d want me to write about cooking for you pack of weirdos?”

Because that’s the thing about food – it’s 90% about the people. This recipe was about the people the first time round, and now, as a dish that’s on semi-regular rotation, it’s got it’s own whole history, with in-jokes, knowing which people to leave the olives out for, and a couple of tweaks.

The history has informed the recipe itself, not just with the olives, but also in that I have to admit that despite Delia’s original assertions, if your buddies are anything like mine, this recipe does not serve six. More than that, I can now say that I no longer have cans of Stella sitting around to put in food, but have instead upgraded to white wine.

Proud growth moment, guys. Read More

The lady behind The Dinner Bell! I’m that person who doesn’t let you leave their flat without eating something, and will probably press a parcel of cookies or cake into your hands as you head to the door.

I’m a sub-editor by day, avid book-reader by night, and octopus fan always. I live in north London, but little bits of my heart still belong to Norfolk, where I grew up, and Sheffield, where I went to uni and finally lost my bumpkin accent.

Seasonal greens & chorizo – two ways

Can we be super honest? I’m a lazy cook. When it’s not bashing out a batch at the weekend, cooking means evening meals, and that window of time between work and bed is one that I cherish. It’s for reading, or baths, or mindlessly scrolling through Instagram. It’s not the time to create a masterpiece in the kitchen.

But there’s room for not-quite-recipes: the food you can prepare with one knife and one pan, making the most of seasonal veg at its simplest. This is one such throw-these-things-together plan, which allows you to prep tomorrow’s high-protein breakfast frittata(ish) while you eat dinner.

Go forth and exercise that scrolling thumb. Read More

The lady behind The Dinner Bell! I’m that person who doesn’t let you leave their flat without eating something, and will probably press a parcel of cookies or cake into your hands as you head to the door.

I’m a sub-editor by day, avid book-reader by night, and octopus fan always. I live in north London, but little bits of my heart still belong to Norfolk, where I grew up, and Sheffield, where I went to uni and finally lost my bumpkin accent.

Fig and goats cheese vol au vents

That’s right – vol au vents. We’ve done some wibbly-wobbly timey-wimey stuff and landed squarely in the ’70s.

Fig and goats cheese vol au ventsMaybe it’s because I wasn’t around for their orange-tinted heyday that I have a soft spot for a bite-size foods. Or it could be that they leave your other hand free for a drink. The actual reason I like canapés? There’s a lot of scope for using cheese, in more ways than you could with one of those cheese boards that only feature as many varieties as cheese knives in that long-abandoned box (four).

It’s the tooth-squeak of a grilled halloumi skewer. The tongue-tingle of a good quality cheddar paired with pineapple. The nutty quality of an aged Comté. The soft ooze of burrata. If it came to it, I could give up steak, or bread, or pasta. Just don’t torture me, alone(y) without torta mascarpone.*

The cheese of the hour is goats cheese. To some people, it tastes “like a farm”. (When and why and where have all these people been licking barnyards?) But truly, it delivers an unbeatable tang that sits so wonderfully alongside sweet fruits and honey. Here, a soft goats cheese nestles with lightly honeyed caramelised onions and jammy fig to make a vol au vent that’s very much for the modern age. Read More

The lady behind The Dinner Bell! I’m that person who doesn’t let you leave their flat without eating something, and will probably press a parcel of cookies or cake into your hands as you head to the door.

I’m a sub-editor by day, avid book-reader by night, and octopus fan always. I live in north London, but little bits of my heart still belong to Norfolk, where I grew up, and Sheffield, where I went to uni and finally lost my bumpkin accent.

Chicken, leek & cider pie

Today, we’re nearly halfway through the Idiot Challenge for Idiot People. Set and voted upon by a group of university friends, the challenge forces us (the idiots) to work out in some way every day for the month of April. Chicken pie with leek and cider // The Dinner BellIt’s less stupid, now, than it otherwise might have been – we’ve negotiated “lighter” exercise, like yoga, in, in an effort to give our bodies a little rest. Two weeks in, and a few people have dropped days, but thanks to a refusal to give in, most of us are going strong, despite aches and the necessity to wake up before the sun to squeeze things in. We’re all exercising more, and better, for it – I guess it’s the way we support each other. This is what I left university with: one degree, and several stubborn, idiot friends.

And then, sticky dancefloors and counting coins in the half-dark. Bubbles up my nose and a too-strong fruit taste. Half-carrying my friend’s dad back to his house after too many “mystery strength” Somerset varieties. These are my memories of most ciders.

It was university, of course, that did that too. May we never drink cider and black again.

Quite understandably, I shy away from cider a little these days, lest I get caught out by something overly sweet and too full of bubbles; still, when given the opportunity to try the new ciders from Aspall, I leapt at it because, well, I have faith in Aspall.

And Waddlegoose did not let me down.
Read More

The lady behind The Dinner Bell! I’m that person who doesn’t let you leave their flat without eating something, and will probably press a parcel of cookies or cake into your hands as you head to the door.

I’m a sub-editor by day, avid book-reader by night, and octopus fan always. I live in north London, but little bits of my heart still belong to Norfolk, where I grew up, and Sheffield, where I went to uni and finally lost my bumpkin accent.