Smoked Paprika Avocado Salad

Gavin WrenRecipes, Vegan, Vegetarian

A healthy chickpea salad dressed with sweet white balsamic and smoked paprika, diced avocado and aromatic coriander is a beautiful lunchtime treat that's bursting with mexican and middle eastern flavours. It's vegetarian and vegan to boot, a meatfree treat to have for lunch or dinner and tastes even better if you make it in advance!
Most of the writing on my blog is not about food, but life in general and how I cope with it or not, in some cases. On occasion I veer onto a food-related social or political bent, but it's rare for me to write lovingly about the flavours and story behind a recipe. Today, I've been staring at my screen for 53 minutes and have only written the preceding sentence. The first 51 minutes and 13 seconds were spent typing then deleting, typing then deleting as I attempted to coax a story about smoked paprika onto the page.

Constructive Procrastination.
I also checked out the bulk price of Kalamata olives (c.£20 for 2kg on eBay, £16 on Amazon fresh) and appraised which size Really Useful Boxes I need for my cupboards (none, they're not quite the right size), to round up the disparate bags of half... come and read more...

Wholemeal Ginger Cookies

Gavin WrenBaking, Recipes, Spelt & ancient grains

Wholemeal ginger cookies made with spelt flour and reduced sugar, as well as some wholesome oats, to really bump up the micronutrients in this recipe. Fiery ginger makes for a perfect flavour to go alongside a mug of hot milk on a cold day.
Today I’m making wholemeal ginger cookies, using spelt flour and trying to curb the sugar content. These are lovely, light cookies with a deep flavour and soft bite, perfect to go on the side of some hot milk to warm you up on those winter days. What is Going on? I’m in a mess. Existentially. Everything I do leaves me in an existential mess these days. Maybe I need to stop saying that word so much. The world is just a mirror of what I put out, so if I say I’m a mess, it’s a self fulfilling prophecy, I’ll always get back what I put in. Nonetheless, my mind is befuddled and discombobulated, a tangled labyrinth of misdirection. I want to write so desperately, I desire the construction of lucid torrents of letters borne through raging passion which evoke sheer ecstasy in my soul. But my mind gets hoodwinked,…

The Cooking Gap plus Raisin, Oatmeal and Cardamon Cookies

Gavin WrenBaking, Food Education, Recipes, The World of Food

Raisin, oatmeal and cardamon cookies are a unique twist on the traditional cookie recipe, perfect for a quick weekend bake to fill your family up!
Last week I had the pleasure of meeting the whole Sorted Food team at their HQ in East London, the fab bunch of guys and gals who are famous for their YouTube channel which is filled with some awesome recipes and a lot of general larking about with food. We were all meeting up to discuss a big food-based issue which they’ve decided to try and tackle – the ‘cooking gap’. Mind the Gap. They’ve been working with the Co-op, to explore the cooking gap which has developed amongst 16-35 year olds. If you’re wondering what the cooking gap is, it’s the lack of cooking experience that has developed in a generation of the UK population. There’s an entire age group of people growing up in the UK who have little or no culinary knowledge, and worse than that, 28% of those who can’t cook don’t see the point…

Vegetarian Sausage Rolls with Mushroom and Comté

Gavin WrenBaking, Side dishes, Small Bites, Spelt & ancient grains, Starters, Vegetarian

Golden, light and flaky vegetarian sausage rolls made with spelt rough puff pastry and filled with onion, garlic, mushrooms, thyme and oozing, molten Comté cheese. Perfect for the dinner table or the picnic basket.
It started with a cheese. This all started after the people at Comté cheese treated me and a few other bloggers to a delightful little cookery experience and cheese tasting, featuring a some aged variants of Comté, a decidedly lovely cheese. Even Raymond Blanc agrees, recently tweeting about being spoilt by the very same “Dinner at my mum. a-wild flowers .comte..sculptured radishes ,home made -creme anglaise .biscuit .Totally spoiled(sic).”. As for my being spoilt with Comté, I was treated to a decadent cheese soufflé, followed by getting involved in the making of a lovely puff pastry tart with bacon and apple, topped with unctuous, melted, oozing Comté. The latter of these enticed the little chef inside me to translate the recipe in some kind of vegetarian sausage roll that would have serious cheese appeal. Ideally something with hidden, molten Comté, only to be discovered when you break into the perfect…

Chorizo, spinach and egg two-pot one-pot.

Gavin WrenMain Dishes, Recipes

Chorizo, spinach and egg one-pot two-pot
The title of this one really got me. I spent ages labouring over a name, unsure what genre it falls into despite the Shakshuka style and the Spanish influence. I was very close to just calling it a one-pot, but I can’t hide the fact that I actually used two pots to make it. However, spiritually, this dish absolutely feels like a one-pot, as it’s a hearty, strong flavoured, low maintenance recipe that’s eaten straight from the oven dish. So, I’ve piggy-backed that name and called it a two-pot one-pot, I hope that one day, you can find space in your heart to forgive me for that. Fight the system! But all this shilly-shallying caused me to sit back and think about the genre of one-pots, and I started wondering why things stop there? Why not two-pot recipes? Or three-pots? Because in the same way that a one-pot implies simplicity,…