, , , , , , , , , , , , , ,

Beautiful folk. Autumn is here- the crisp, cool winds whispering promises of long, golden lit afternoon walks, big jumpers and hearty fayre. The leaves are turning their resplendent shades of beautiful umber, ruby and burgundy. The air is fresh, clean and refreshing. The general glow of this time of year brings me a happiness i cannot begin to thank. It also brings a touch of sorrow for the bounty of summer’s offerings- of endless tomatoes, delicate herbs and salads. For now is the time to return to cooked food, to pack away the summer dresses and bring out the casserole dish. To swap sandal for boot and sunglasses for scarves. Autumn, i love you.


How fitting that our wee blog is also undergoing a great cosmic shift- from mere (poorly photographed) blog to real life website. You may notice the slight change in aesthetic, the infrequency of posts, the move back to warm food. Yes indeed this long promised website is very much half way through its chrysalis phase, the stage where the promise of the beautiful butterfly is almost tangible. I am, for one, so very excited for what is imminent. And grateful.

This evenings post is for a very simple, yet deliciously fragrant dish- the vegetable stack. Reflecting the change of seasons; a fond goodbye to the vegetables of summer and a delicate nod to the flavours of the coming months. Lemon and Rosemary dance in a gentle harmony a kin to the battle of the equinox where summer relinquishes her crown to autumn. We prepare our farewells to the courgette and aubergine whilst heartily welcoming the mushroom and ever strong onion. Simply marinated and slowly roasted this is a dish of great versatility. We served our with a simple Fennel- top pesto and a few licks of Cashew cheese, but feel free to dress this however you so desire, or not at all- the marinade is perfect as is.

(Serves 2, Vegan, Gluten Free)

  • 1/2 Aubergine
  • 1/2 Courgette
  • 1 Red Onion
  • 2 Portobello Mushrooms
  • 1 sprig Rosemary
  • 1 Lemon- juice
  • 1/2 tsp Sea/ Pink Salt
  • 1 tbsp Olive/ Coconut Oil
  1. Slice your vegetables into 1/4″ disks, pop into a freezer bag
  2. Sprinkle/ pour the remaining ingredients into the bag, seal and shake well to coat the vegetables fully
  3. Leave to marinate for at least 1 hour
  4. Heat your oven to 180c, grab 2 wooden kebab skewers and stack your vegetable disks- we went mushroom, onion, aubergine, onion, courgette
  5. Drizzle with remaining marinade (and pesto/ sauce of your choice if you like), pop into a roasting tray and roast for 25 minutes until soften. You’ll probably want to pop a few ramekins into the tray to stop the stacks toppling over.
  6. Serve with salad/ grains…