Winter Prep

Before it gets really cold I like to stock pile a series of ginger based cold and flu cures.


This is literally just chopped ginger put in honey. I let it soak in like this in the fridge and use a teaspoon full in hot water to make a really throat soothing, sinus clearing tea. The juice flows out of the ginger, thinning the honey and making a sort of syrup.


This is my Ginger Soup, loosely based on Hot and Sour soup and something I’ve been inflicting on sick friends since undergrad. Of course as its my secret remedy there’s no one to make it for me when I’m the one whose sick so I like to keep two tubs of it in my freezer (that’s all I have room for).

You will need;

  • One large thumb of ginger
  • Four┬áspring onions or one white onion
  • Six cloves of garlic
  • Two chilis (less if you like spice less)
  • Oil of your choice
  • Rice vinegar (I’m using Chianking)
  • Soy Sauce
  • Stock of your choice

This is really easy to make and I like to use it as the base for a lot of soups. All you have to do is dice the vegetables and brown then in the oil, then add everything else and cook until the flavours are dispersed.







Black Bean and Spinach Soup

I made this today and its delicious, cheap and vegan. Should feed two to three people


Olive oil
3 Spring onions
2 Onions
6 cloves of garlic
Can of black beans
Bag of spinach or equivalent frozen
Cayenne Pepper
Fresh Coriander
Two stock cubes (can be substituted with bacon but then obviously not vegan)

Dice the onions, garlic and spring onions (and bacon if you’re using it) and fry them in the olive oil until the onions start to go translucent. Then add the can of beans, the spices and the stock and let it cook until the beans have softened. Add the spinach and take the pan off the heat and let the spinach cook in the residual heat.

Pasta Fazool

It may be obvious from reading my blog that I really like pulses, especially white beans, and that I think they go in everything. I actually have several dozen variations on this recipe but I’m posting the one I made earlier tonight because I think its one of the best.

One small leek
one sweet red pepper
six cloves of garlic (preferably smoked)
one packet of lardons
one jar of passata
one can of white beans
two measures of vegetable stock
handful of pasta
oregano, basil and thyme to taste

Dice the leek, garlic and pepper finely and fry them until the leek starts to caramalise. Then add the lardons and brown. Once you’ve done that add the liquid, the beans and the herbs and let simmer for fifteen minutes (or longer if you want the liquid to reduce more) before adding the pasta. This serves two to three people and is very thick and savory. As always, if you’re a vegetarian you can just remove the bacon and it will taste just fine.