Sarah Appleton - Textile Artist Blog

A little recipe I came up with on Sunday night, just for you. Written in my own unique style... but I promise it really is a totally rad, delicious pie! Serves 3-4 (5 at a push) Ingredients: 7ish bigish potatoes 1 package of vegetarian chicken pieces (if you want to use real chicken then that's cool with me but you'll have to figure out how to cook it all by yourself) 1 large package of asparagus (sub other veg if you don’t like it) 1 bottle of decent white wine (chilled) 3 tbsp double cream 1 egg yolk ½ pint vegetable stock Butter Bit o’ flour Milk Salt and pepper (to taste) Bit o’ Olive Oil Optional cheese (any type, all cheese is good cheese) Method: ♪    Open the wine. Pour yourself a large glass. Drink some. ♪    Boil some water in your kettle or in a pan (whichever you find most efficient). Wash and peel the potatoes. Take them with your hands and cut them up into quarters. Put the potatoes into the pan with some salt and the b...

OK... it's not the right season at all for all these squash recipes but I'm naughty and not really into PCV (political correctness of vegetables) and more into eating whatever I feel like. Which is everything, all the time apparently. You can sub with a different kind of squash or sweet potato if you're crazy and don't like pumpkin. Ingredients: 400g (14oz) pasta (whichever kind you like best) 85g (3oz) butter 2 crushed garlic cloves 450g (16oz) cubed pumpkin pieces 2 tsp rosemary Lemon zest (to taste) Ground nutmeg (to taste) Salt and pepper (to taste) 1. Melt the butter in a big pan and add the garlic. Stir for approximately 1 minute and then add the pumpkin , rosemary, lemon zest, salt and pepper and nutmeg. Cover it and let it sweat for 15 minutes or until the pumpkin is soft. 2. Cook the pasta. 3. Mix it all together and for an extra special touch add a witty sprig of rosemary to each serving. 4. Eat and enjoy your seriously yummy pumpkin pasta. ...