Tag: side-dish

The Musette: macaroni cheese

When it’s cold and there’s nothing much to look forward to, except more of the same, it’s tempting to reach for some comfort food. I’m encouraging my beloved to eat more of a plant-based diet in January – less work for me – but,… Continue Reading “The Musette: macaroni cheese”

The Musette: courgette fritters

I’ve made courgette fritters for years, initially using a recipe from that domestic goddess Nigella Lawson. However, I’ve shifted to making them less dairy laden and more acceptable to a wider range of regimes. The word fritter usually conjures up something deep-fried, fat-laden, and… Continue Reading “The Musette: courgette fritters”

The Musette: Aloo Gobi

This hearty cauliflower and potato curry is probably the most common and basic vegetable curry you will find anywhere in India. Originally from the Punjab, it’s a firm favourite across the Indian sub-continent and Pakistan. Cheap, filling and generally vegan, it’s a recipe everyone… Continue Reading “The Musette: Aloo Gobi”

The Musette: vegan baked beans and cabbage

While we’re in lockdown, I’m trying new recipes largely because I only want to shop once a week and partly to turn over my freezer and storecupboards. I’m always looking for dishes which I can adapt to serve both of us, otherwise I have… Continue Reading “The Musette: vegan baked beans and cabbage”

The Musette: mujadara

Lentils, rice, olive oil, spices and onions – this Middle Eastern standard is the ultimate pantry recipe. It’s also the classic example of a dish that’s greater than the sum of its parts. There are literally dozens of recipes for mujadara out there –… Continue Reading “The Musette: mujadara”

The Musette: roasted carrot and chickpea salad

Last week while suffering from cabin fever, I couldn’t be bothered to go out shopping. So meals were made from whatever was lurking in the fridge, freezer or pantry. Luckily, I always have a few staples including chickpeas and a bag of organic carrots, the… Continue Reading “The Musette: roasted carrot and chickpea salad”