Sorry girls if you are here to learn how to decorate your 'bits', you're out of luck. In honour of St George's day, I've decided on a roast dinner to celebrate. I don't think you can beat a good dinner with home-made gravy and Yorkshire puddings. I am also going to be making a sticky-toffee pudding, complete with a butterscotch sauce, after which I will be weeping into my wardrobe and promising the diet gods I will try harder next week.
Before I put myself through all this emotional trauma in the name of Hard up and happy, I would like to share some tips on jazzing up your vegetables- a term I call vegazzling. Making extra effort with the vegetables turns an average dinner into a fabulous feast and it couldn't be easier. Don't be afraid to experiment with spices, methods and unusual produce to see what you can create.
Peel and chop the swede into similar sized, small cubes and boil until soft.
Place in a food processor and blitz until smooth you could add some spice, top with herbs or leave it as it is for a tasty accompaniment to any dinner. It also doubles as a great baby food, without the spice of course.
Spiced red cabbage:
In a pan, add 50ml water, 3 tbsp balsamic vinegar, 2 tbsp brown sugar, 2 tsp mixed spice.
Finely shred the cabbage and add to the pan.
Cook for 5 minutes on a high heat, stirring occasionally, then turn down low for 15 minutes until soft.
If the liquid disappears, just add a small amount of water to keep from drying.
You could grate some apple in or add sultanas for a fruity twist.
Peel and half the parsnips and par boil for a couple of minutes.
Coat them in honey and place in an oven proof dish with a tbsp oil, if you like a kick use sweet chilli sauce or chilli flakes too.
Roast for 15 minutes on high.
Peel and chop potatoes as large as you want your roasties to be.
Boil for 5 minutes and drain the water.
Shake the pan with the lid on vigorously to 'fluff' them up.
Leave the lid off to allow steam to escape.
Put 3 tbsp oil in a roasting tin and heat in a high oven for ten minutes.
Carefully place the potatoes in the tin coating them in the hot fat and roast for 30-40 minutes on high until crispy.
These are delicious with rosemary and garlic too.