Kellie Anderson

Fresh pesto, quartered new potatoes, wholemeal pasta shapes (I used cavatappi here), For newbie foragers, I recommend Richard Mabey’s Food for Free (affiliate link) and The Forager’s Whether on Pinterest, Instagram, Facebook, Twitter or of course here on the blog, I love to see what you do with my recipes, and I welcome your comments, star ratings, tweaks and suggestions on this One-Pot Ligurian Pesto Pasta with Potatoes and Asparagus, and any of my other 600+ recipes. ** PS If you wish to donate to my husband Andrew’s London Marathon effort to raise money for the vital emotional and practical work that Maggie’s Cancer Caring Centres provide, here is the justgiving link.

This Crispy Korean Salmon recipe is inspired by a vid on ways to use rice paper by Alex, aka “the French cooking guy We first ate it cold – the blogger and his/her family’s life – with (cold) wilted pak choi, (cold) sauteed mushrooms done in yuzu juice and miso, and some (cold) plain roasted red pepper strips. Place the damp and delicate rice paper wrapper on a damp tea towel and slick it with a little of the spicy mix. You may want to add some rice to the menu, in which case can I recommend baking it per this recipe for Lime and Turmeric Salmon with Baked Lime Leaf Rice ?

These Baked Patacones with Tropical Salsa are a healthy spin on the twice-fried – and very delicious – South and Central American crispy snack, patacones. To Glow recipe green plantains are sliced, steamed and mashed into tiny patties, then slicked with a little oil and baked to crispy-chewy perfection. Andrew and I were surprised that they are not limited to growing “tropical” foods, but successfully raise crops that I associate with frosty nights, like beets and carrots. Whether on Pinterest, Instagram, Facebook, Twitter or of course here on the blog, I love to see what you do with my recipes, and I welcome your comments, star ratings, tweaks and suggestions on this Baked Patacones with Tropical Salsa, and any of my other 600+ recipes.

More fruit than flour, this uber-moist, stick-to-your-fork hummingbird cake is filled with warm spices, pineapple and banana, and topped with a delicious – and still vegan – passion fruit cream cheese icing. Based on a popular cake in the southern US – by way of Jamaica – hummingbird cake contains no hummingbirds, but rather a heady concoction of fruits, warm spices, sugar, oil and a little flour. The typical cream cheese frosting of a hummingbird cake is enhanced with passion fruit pulp for a welcome tang and a little crunch. It is basically a vegan cream cheese icing that uses suitable cream cheese, butter and – here’s the big tweak – about half of the sugar of a normal icing.