“My goodness, THE most moreish thing I’ve ever eaten. U have to have it. A bit like Lord Of The Rings #myprecious” …this is what my boyfriend tweeted the other day after we’d had this sweet potato spinach gratin for dinner. I will never forget the look on his face when I caught him “cleaning
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I recently wrote about my new found love for fennel. The thing with a brand new “love” is: you can’t get enough of it. The challenge is to satisfy your longing but not lose interest after a while. So you have to keep it interesting and diversified. And yes…I am still talking about food 😉
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As promised in my previous recipe for HOKKAIDO AND BUTTERNUT SQUASH SOUP here is the recipe for a vegetable stock that can also be put in a freezer and defrosted when needed. It is great for all kinds of soups, stews and of course risottos 😋 For a vegetable stock you can also use leftovers
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