Monthly Archives: June 2014

Recipe: Roasted Radish Risotto

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Oh, I have been very alliterative lately! The last recipe I posted was Parsley Pesto, today it’s Roasted Radish Risotto, and I made a Spring Green Soup the other day. If I wanted to go all-out I could even call this dish Roasted Radish, Red Onion & Rocket Risotto, but that’s a bit too wordy…

I’ve just devoured this dish for dinner tonight, and am feeling very pleased with myself. I impulse bought the radishes in Aldi and they’ve been lingering in the fridge for a week. I’m not particularly keen on them raw as they can be very peppery, but they are such a nice colour I was drawn in by them. I thought I’d try roasting them in the hopes that would mellow the flavour – and it did! The radishes lost their pepperiness almost completely in the oven, but don’t worry, if you like pepperiness you can get it back with the addition of the rocket.

RECIPE Serves 2 Per serving: 486 cals; 9.6g fat; 71.8g carbs (3.9g fibre); 8.5g protein Time: 25 minutes

You will need: 150g Arborio risotto rice 1 large red onion 1/2 bulb garlic 200g radishes 2 tbsp olive oil 1 knob butter 200ml vegetable stock A splash white wine Parmesan A handful fresh, washed rocket (arugula) Fresh, washed basil leaves

1. Pre-heat the oven to around 250 degreed/230 degrees fan.

2. Cut the stalk and root off each radish and thoroughly rinse. Chop the red onion into large chunks and a bulb of garlic in half horizontally. Tip everything into a roasting dish, toss in 1tbsp olive oil and season with salt and pepper. Roast the vegetables in the middle of the oven for around 10 to 15 minutes.

photo 2 photo 1(I used two separate dishes only because, having never roasted a radish before, I didn’t know whether they would roast at the same rate as the onions.)

3. While the vegetables are roasting, in a frying pan heat 1tbps olive oil and a knob of butter. Add the rice and stir to coat in the fat. Once the rice is coated, pour in a bit of stock – perhaps a quarter of the full amount – stir, and leave at a simmer to absorb.

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4. Once that amount of stock has reduced, add in the same amount again, stir, and leave at a simmer to absorb. Repeat this step until all the stock has been used up, and continue adding liquid (wine, more stock or water) until the rice is cooked and soft all the way through. Once all my stock was used, I added a splash of wine. I still needed a bit more liquid as the rice wasn’t fully cooked, so added water. 

5. You do not need to stand over the pan, stirring constantly, but do stir occasionally to ensure the rice isn’t sticking. Stirring also releases the starch in the rice and creates the smooth, creamy texture that is an important characteristic of a risotto.

6. Once the vegetables are roasted, remove a couple of the garlic cloves from the bulb. If you slide a knife down the side of a clove, it should just slide out. Squash the soft garlic with a knife and add to the rice. You can use the remaining roasted garlic to make garlic butter – squash or puree the cloves and mix them into soft butter.

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7.  While the rice is still bubbling away, grate in some parmesan cheese – however much looks and tastes good.

8. Add the radishes and red onion to the rice, then stir through a handful of rocket and some torn basil leaves.

photo 4Roasted radishes

9. Serve immediately with extra parmesan on top!

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If you give this recipe a go, please do let me know what you think and share it with your friends. I really hope you like it!


Dinner by Heston at the Mandarin Oriental – from Meat Fruit to Pond Pudding

On Thursday, 5th June, my husband and I went for dinner to celebrate our second wedding anniversary. The 5th of Junes throughout our short little marriage have been pretty great – 2013 we were chilling in Mexico, and the year before that it was, of course, our wedding day, so this 5th of June had a lot to live up to.

If any of you don’t know who Heston Blumenthal is, hopefully you will be as happy to learn of him as I was years ago. He is a culinary conjurer who likes to play with science, history and art to create new dishes that wow. His restaurant The Fat Duck was named the best restaurant in the world by Restaurant magazine in 2005, and has been on our list of restaurants to visit for a long time. However we didn’t fancy a trek out of London on a Thursday night so my husband plumped for Dinner by Heston. Continue reading Dinner by Heston at the Mandarin Oriental – from Meat Fruit to Pond Pudding

A Parsley Re-Vamp: Parsley Pesto Recipe


Poor old parsley is probably the most overlooked herb. The most common form it seems to take is as a quickly-discarded garnish, or else it is chopped into tiny flecks and scattered onto buttered new potatoes. Well, I recently found myself with an abundance of the curly kind, and no idea what to do with it. The only parsley recipe I could think of was tabbouleh (I now realise I should definitely have made some when making my moroccan feast) so I decided to delve into the internet and discover more about it.

Continue reading A Parsley Re-Vamp: Parsley Pesto Recipe

A Distressing Failure – Chicken and Leek Pie with Sage Pastry

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A hot, steamy pie.  Not a typical meal for a June evening, but England’s skies are not the brightest this month. May was a wash out too, more like November. I felt the need for a comforting and hearty meal, and was excited to make the fabulously fresh pie I had in mind. Unfortunately the result was, in a cruel mirror image of the skies, a miserable, soggy splat. And I ended up in a messy heap too. Continue reading A Distressing Failure – Chicken and Leek Pie with Sage Pastry