Tuesday, 12 January 2016

Mussel and Prawn Linguine

Cooking for four people, this is a quick, simple every day dish.


  • Two small onions
  • Half teaspoon of chopped garlic
  • 100g small button mushrooms (half a pack)
  • Pack of cooked mussels (150g)
  • Pack of cooked shrimps (150g)
  • Half tablespoon flour
  • White wine (200ml)
  • Single cream (200ml)
  • Ground black pepper.
  • Half pack of linuine (250g)

Chop and lightly cook onions, do not brown. Add chopped mushrooms and garlic.

Add mussels and prawns and reduce.

Add flour then cream.

Add wine and quite a lot of black pepper.

Cook linuine and add.


Saturday, 25 April 2015

Garlic Mustard Pesto

In late April the Garlic Mustard or Jack by the Hedge is everywhere in East Oxford. It is a great addition to salads but there is so much available, for such a short time, I thought to try making a pesto.

The recipe from Mother Nature looks good but expects you to have pulled the plants up including the roots as Jack by the Hedge is an invasive weed in North America.

  • Bunch of Jack by the hedge
  • Small bunch of chives
  • 200g sliced almonds
  • 100ml walnut oil
  • Lemon
  • Salt

Chop Garlic Mustard as finely as you can. Chop chives and add all into a bowl. Mix and put into jars. Eat as soon as possible.