Simple spring cooking (two hobs, no fuss)
Cooking in spring feels different.
Doors wide open, letting the air drift in, and you find yourself taking your time without really meaning to.
With just two hobs and a few good ingredients, everything becomes simpler. No long lists. No overthinking. Just food that comes together easily, eaten when it’s ready – not when the clock says so.
And somehow, it always tastes better out here.
One-pan wild garlic pasta
Ingredients: pasta, butter, wild garlic (or spinach), lemon, hard cheese, salt & pepper
If you find wild garlic nearby, even better. Gently sauté with butter, add cooked pasta, a squeeze of lemon, and a generous handful of cheese. Eat straight from the pan, preferably outside.
Chorizo & chickpea stew
Ingredients: chorizo, chickpeas (tinned), garlic, tinned tomatoes, crusty bread, olive oil
Fry chorizo until it releases its oils, add garlic, chickpeas, and tomatoes. Let it bubble away while you pour a drink. Better the longer it sits. Serve with fresh, crusty bread.
Leek & pea risotto
Ingredients: arborio rice, leeks, peas, stock, butter, hard cheese
Soft leeks cooked down slowly, rice stirred patiently. Add stock bit by bit, then finish with butter and cheese.
Sausage, apple & mustard skillet
Ingredients: sausages, apple, wholegrain mustard, olive oil
Brown sausages, add sliced apple and let it soften. Stir through mustard at the end. We love them served with herby new potatoes with a generous serving of butter.
Lemon butter beans
Ingredients: butter beans (tinned), garlic, olive oil, lemon, herbs
Warm slowly with garlic and oil, finish with lemon and herbs. Delicious stirred into pasta or as a side dish.
Warm strawberries with honey & cream
Ingredients: strawberries, honey, cream or yoghurt
Heat gently until just soft. Add honey, spoon over cream or yoghurt. Eat while still warm.
Out here, food isn’t rushed or overworked. It’s simple, a little imperfect, and all the better for it.
It’s less about what’s on the plate, more about where you are when you eat it.
