food

Winter cooking

The rosemary in the back garden is doing well enough that even at this time of year, I could go out and hack four decent-size sticks off it with no concern:

Four rosemary sticks and a pile of rosemary leaves on a chopping board, knife next to them

When I took that, I’d already put half the leaves into the roast potatoes; I’m going to leave the rest to dry on the back of the worksurface.

They were for this somewhat unusual in-season recipe: Swede On A Stick. I promised to find something interesting to cook with a seasonal vegetable. I forgot to soak the skewers, but hey, it’s been raining off and on for weeks so they were pretty damp anyway. It was very tasty! Not entirely worth the hassle (assuming you like swede anyway, which I do, and would happily just eat it plain), but a nice change.

Swede chunks on rosemary skewers in a heavy orange griddle pan on the stove

Also used from the garden, thyme for this bean and leek recipe (kidney beans worked fine instead of white beans, for the record, and conveniently we had a half-empty bottle of white wine mouldering in the fridge), and a bit of parsley to sprinkle on top. We had roast potatoes with it (is it too soon after Christmas? I thought not.).

Excellent in-season eating all round. Then I left someone else to clear up and went to have a nice bath.

Leave a Reply