Veggie Burgers with Pickled Carrot

On 14th June 2016, This was Dinner

As we were cooking these I thought they were going to be a sloppy mess. They weren’t, but I’d probably make them the day ahead next time as the leftover ones I sent round to my Dad and sister looked a lot easier to cook.

What is a slaw? Is it just a 21st century shortening of the word coleslaw? I can’t find a definitive answer but the original recipe calls this ‘carrot slaw’ but to me it would require another vegetable to make it a slaw so I’ve gone with pickled carrot and left it at that!

Get set…

  • Finely chop an onion
  • Finely chop a couple of garlic cloves
  • Finely chop a couple of portobello mushrooms
  • Peel a couple of sweet potatoes and cube
  • Grate a large beetroot
  • Grate a large carrot
  • Chop some coriander
  • Zest a couple of limes
  • Cook some quinoa
  • Beat an egg
  • Get burger buns, rice wine vinegar, golden caster sugar, plain flour, oil & seasoning ready. You may also need an egg.

Throw it together…

Put the sweet potato in a pan and cover with water. Bring to the boil then drain and rinse when the potato is cooked.

Heat some oil in a pan and gently cook the onion, garlic and mushrooms until softened. Season well.

Mix this with the potato and leave to cool.

Add the quinoa, beetroot, lime zest and coriander. Mix well and then add flour. Add a little or all of the egg to bind it together.

Divide the mixture into eight then form into patties. Chill for at least half an hour.

Add the vinegar, sugar and some salt to the carrot and set to one side.

When chilled, heat some oil in a pan and cook the burgers gently for 6-8 minutes on each side.

Toast the bread buns

Dish it up…

Spread some mayo on the bottom of the bun, drizzle some chilli sauce and top with the carrot mixture.


Original BBC Good Food recipe can be found here.

Mackerel & Beetroot Salad

Well this is daunting with 17 posts (photo only, at the moment) in my drafts folder. I’ll probably still be doing this by July! Is it really June? Although I may have lost my mojo it doesn’t stop me from buying new books and I recently purchased Perfect Plates in Five Ingredients by John Whaite. If you are looking for a new cook book I would thoroughly recommend it.

So Hugh uses three, John uses five, Jamie uses too many to count. I might write a cook book – This was Dinner with Four. Four hasn’t been done yet has it?

On 9th May 2016, This was Dinner

Get set…

  • Slice some beetroot
  • Flake some smoked mackerel
  • Toast some hazelnuts
  • Cut up some lettuce
  • Get sour cream, wholegrain mustard & seasoning ready

Throw it together…


Mix the mustard with the sour cream.

Roughly chop the nuts.

Dish it up…

Arrange the lettuce on a plate then add the beetroot and the mackerel. Scatter with the nuts and serve with a dollop of the sour cream. Season to taste.


This recipe is definitely more ‘inspired by’ than ‘taken from’ Perfect Plates. John Whaite’s is far more colourful than mine with his variety of beetroots. Try finding that in a Doncaster Morrisons along with his raspberry vinegar! Mine is definitely a more rugged version 😀

Chocolate & Beetroot Cake

I’ve had some cooked beetroot hanging about in the fridge (still sealed) for ages and although not quite reaching its sell by date I wanted to use it up. Last week I picked up a bar of dark chocolate with the intent to make this cake. When it came down to it I had to make a couple of adjustments to the original but it was still good.

Oh, and this recipe could not be any easier.

Get set…

  • Roughly chop about 175g cooked beetroot
  • Chop 100g dark chocolate into smallish pieces
  • Measure 200ml vegetable oil (I did not have any sunflower)
  • Measure 2tsp vanilla extract
  • Get 3 eggs ready
  • Measure 200g strong bread flour (weird I know but I didn’t have normal plain flour)
  • Measure 250g golden caster sugar
  • Measure 1tbsp baking powder
  • Preheat the oven to 170°c (fan)

Throw it together…

Blitz up the beetroot in a food processor.

Add a pinch of salt and then everything but the oil and chocolate. Whizz it all back up again until completely mixed.

Turn on the processor to a low setting and add the oil, drizzling it in slowly.

Stir in the chocolate then tip in to a lined tin (or like me use one of the silicone moulds, just oil it a little first – even less to do!)

Pop it in the oven for an hour. When a skewer comes out clean it’s done. Remember though, there are chunks of chocolate in there so don’t confuse that with an unbaked cake.)

Dish it up…

The upside of my recipe error yesterday meant that I had crème fraîche going spare. Cut yourself a slice and stick a dollop on.


Smoked Mackerel & Beetroot Pizza

On 28th September 2015, This was Dinner

I was reminiscing on my last post so I’m going to do so on this one! When I was first introduced to the pizza I thought it was amazing. Bread? Covered in cheese? Yes please! It’s cheese on toast for the future*

When I think about that first pizza I tried I would be disgusted if you gave me one now. I won’t name the brand but fake tasting tomato sauce and some poor excuse for cheese, I’m glad both the pizza and I have moved on.

We have also moved on in terms of the pizza itself. We realise it doesn’t have to contain a tomato base** and the whole of the food spectrum is your oyster. Apparently you can get a chocolate pizza from our local kebab shop!

So don’t read on if a smoked mackerel and beetroot pizza isn’t for you. Next month it’s a sprout and blue cheese one which brought gasps of disgust when I mentioned it at work. Heathens!

I’ve gone back to Hugh Fearnley-Whittingstall’s Three Good Things for this one.


Prepare a shop-bought pizza dough (or do your own)


  • Flake a couple of smoked mackerel fillets
  • Slice some cooked beetroot (not pickled)
  • Thinly slice some shallots
  • Preheat the oven to 190ºc (fan)
  • Get a lemon, horseradish sauce, natural yoghurt, extra virgin olive oil and seasoning ready


Stick a baking tray in the oven.

Toss the shallots in the oil and season well.

Mix the horseradish with the yoghurt and a squeeze of lemon. Season.

Roll out the dough to your preferred pizza sizes. Make them as thin as possible.

At this point I always transfer mine to the heated tray and build the pizza.

Distribute the mackerel, shallots and beetroot over the pizza(s). Pop in the oven and cook for around 10 minutes.

Pop the sauce over the cooked pizza and enjoy.


* cheese on toast was something I could easily have lived on (probably still could)

** according to Collins the definition is ‘a dish of Italian origin consisting of a baked disc of dough covered with cheese and tomatoes’.

Smoked Salmon Yorkshire Puddings with Asparagus

On 17th & 18th March 2015, This was Dinner

I liked the idea of a break from the norm with a Yorkshire Pudding but I have to admit I’m not a big fan of straight-up smoked salmon. This was adapted from Jamie’s 15 minute meals.

Involves some waiting time for the pud mix.


  • Cut up some smoked salmon
  • Chop up some cooked beetroot (not pickled)
  • Slice some spring onions
  • Preheat the oven to 200ºc (fan)
  • Prepare some asparagus by snapping off the woody ends
  • Get milk, eggs, plain flour, soft cheese, horseradish sauce, balsamic vinegar, clear honey, oil & seasoning ready


Mix the eggs and the flour along with a pinch of salt then gradually add the milk, whisking continuously to make a light and fluffy batter. Cover and chill for about half an hour.

Pop a little oil in each section of a muffin tray and stick it in the oven to heat the oil, you want it smoking.

Quickly add the mixture to the muffin tray and cook the puddings for 20 minutes.

Heat a little oil in a frying pan and add the onions to soften. Remove and pop in a bowl along with some horseradish and the soft cheese.

Cook the salmon gently in the same pan then add to the onion mixture, season well.

Blanch the asparagus tips.

About five minutes before the puddings are cooked, put the beetroot, honey and balsamic vinegar into a small pan and bring to the boil, reduce the heat and stir well.


You can’t see the salmon but this is my favourite way of eating smoked salmon and take my word of it that it is good. I can admit to not looking forward to this but I really enjoyed it.

This is where we realised how much Walter has grown, he stole a pudding of Mr S’ plate. Luckily we made extra! He did get into trouble but only half heartedly as we were too busy (silently) laughing! It’s the table for us every night now.

I went to the shop on the way home from work as I wasn’t in the mood for an omelette. Mr S hasn’t been well this week and I feel like I’m teetering on the edge of a cold. We had chicken nuggets, chips and beans. You know, like something off a kids menu!

Smoked Mackerel on Toast

On 3rd November 2014, This was Dinner

I don’t know about you but I’m already planning food for the whole of December. The present shopping isn’t going particularly well – I’ve bought for 2 of 23 people, but my food shop will definitely be sorted.

I’ve written out the dates and told Mr S that if he fancies anything, he should add it to the list. One rule? Every meal must be from a different cook book. That should keep us busy for a while.

Talking of Mr S, dinner was served when I got in


  • chop some beetroot
  • juice & zest a lemon
  • thinly slice a shallot
  • toast some brown bread
  • get smoked mackerel, sour cream & seasoning ready (dill would be nice with this but I didn’t buy any)


Mix the beetroot with the sour cream, shallot, lemon juice and zest to taste and some seasoning.

Grill the mackerel.

Pop the beetroot mixture on the toast and top with the flaked mackerel – easy!


Goats Cheese & Caramelised Onion Frittata

This was so good after yesterday’s disappointment. From July’s BBC Good Food magazine, I think I followed the recipe for this one.

Heat the grill.

Pop some oil and butter in a pan and sweat down a couple of red onions until they start to brown.

Add some honey and leave for a couple of minutes.

Beat some eggs in a bowl and add black pepper.

Pour into the onions, swirl around the pan a bit then cook until almost set.

Dot chunks of goats cheese over the top then pop it under the grill. You can give it a shake to see if it has set firm.

Serve with salad leaves and beetroot tossed in lemon juice.

TWD_2306_Goats_Cheese_Fritatta_2 TWD_2306_Goats_Cheese_Fritatta



This was dinner…23rd June 2014.