The Logic team shares their favourite seasonal recipes – which will you try first?
Did you know that 25 September was “National Cooking Day” in the UK?
When the Logic team learned this, it led to an in-depth conversation about our favourite dishes to cook at home.
As you’ve no doubt experienced yourself, the team has different favourites depending on the season, since seasonal food is fresher, tastier, and more nutritious than food consumed out of season.
So, if you’re looking for some culinary inspiration, read on to discover the dishes our team loves to cook at home as the seasons change.
Get cosy through autumn with Susi’s traditional cottage pie
Even though we’ve not experienced much typical autumnal weather recently, October usually marks the beginning of the colder season. As the leaves begin to change and the weather becomes grey and wet, Susi turns to her Granny’s recipe for cottage pie.
For the mince: Fry 250g of mince with two finely chopped red onions, then drain the fat. While cooking, add three or four glugs of Worcestershire sauce, a stock cube, some chopped sage, and salt and pepper to taste.
When the mince is cooked, finely chop and add three large carrots and half a white cabbage, and lots of fresh or frozen peas. Add the mix to a large ovenproof dish and level it off, pour in enough water to come halfway up the mix, then set aside.
For the mash: Chop and boil some large potatoes (skins on) until soft. When soft, drain the water, add a generous amount of butter plus a large teaspoon of horseradish sauce, then mash until smooth. Make sure you use elbow grease, there are no lumps allowed in this recipe!
Spread the mash over the mince in the ovenproof dish and add a sprinkle of sharp, extra mature cheddar. Bake at 180°C for 30 minutes.
When the pie is ready, you can serve it on its own or with extra lashings of gravy – perfect comfort food.
Start feeling festive with Lee’s Christmas muffins
As the nights draw in, your attention may start to turn to the festive season and planning ahead for the celebrations. This was the most contested category for the Logic team but, in the end, our vote went to Lee’s recommendation for some Christmas muffins.
One of our clients tipped Lee off to this recipe for mincemeat sultana muffins, and he loved it so much he’s recommended it to the whole team.
Begin by sifting together some plain flour, baking powder, bicarbonate of soda, salt, and sugar.
In a separate bowl, beat an egg with a fork, stir in some milk, mincemeat, and some melted butter.
Pour all the liquid ingredients into the dry ingredients and stir until just combined, adding the sultanas at the last minute.
Fill some muffin cups until three-quarters full and bake for 20 – 25 minutes in a preheated oven at 170°C. Allow the muffins to cool then sieve some icing sugar over the top.
Ordinarily, you’d read a risk warning or two at the end of our blogs. Instead, we wanted to point out some key points to remember before trying your hand at these festive muffins.
Firstly, as fans of the Great British Bake-Off will know, standardised measuring spoons and jugs are essential for successful baking.
Secondly, the key to successful muffins is to keep the mixing as brief as possible once the wet and dry ingredients are combined. Over-stirring can have a detrimental effect on the flour, which could result in a disappointing muffin!
Claire’s Thai chicken Penang is perfect for spring
As the days grow longer and the plants start to spring into life, Claire’s recipe for homemade Thai chicken Penang gets our vote.
This features plenty of lime juice for freshness and has a creamy intense flavour from the coconut milk and the spices. It is perfect for a quick weekday supper.
After heating some oil in a large frying pan over a medium heat, fry some red Thai curry paste, turmeric, and peanut butter to make a paste. You could use green Thai curry paste if you prefer something a little milder or add fresh Thai basil leaves for a flavour twist.
Add some coconut milk and let the pan simmer for a while. Dice a chicken breast and add to the pan. When the chicken is just cooked, add the juice of a lime and some fresh cream to taste.
Finally, serve the curry with lots of fluffy rice or a naan bread.
Spice up your summer with Lindsey’s tuna and mango salsa
When it’s warm, you might enjoy something more salad-based. Lindsey discovered this tuna and mango salsa recipe just before the Covid pandemic after a mix-up at the fish market.
First, make the salsa by mixing together the following ingredients:
- Spring onions
- Black beans
- Chopped chilli pepper (with seeds if you like the heat)
- Olive oil
- Juice of a lime.
Then, add chopped coriander to taste.
Heat a pan and melt some coconut oil over a high heat. When the oil is hot, add the tuna and griddle for around two minutes each side depending on your preference or how thick the tuna is.
Serve and enjoy, preferably with a glass of something cold.
Finally, if you’d like to know the precise ingredients and quantities for any of the recipes listed above, please get in touch and we’ll be happy to help.