There are a million recipes for pizza bases on the internet. Making your own base is easy and pretty foolproof, (much more forgiving than making bread) but it does need an hour and a half or so for the yeast to work.
The seasonality of gardening is a profound reality. There is no getting round it. I think in our modern, urban culture, we are so divorced from the seasons, so used to having strawberries in autumn and apples in spring, that it is easy to think we are boss of the seasons.
Pumpkin soup is so simple, and everyone has their own version, that I hesitated to post this. But pumpkins are so very much in season here that I thought it worth a reminder.
These are steamed muffins and they have a texture a bit like a steamed pudding. So they survive well in the rough and tumble of lunch boxes.
It’s not fair that the bumper season for leafy greens coincides with right when we start lighting the slow combustion stove every night! I have all the ingredients for wonderful salads going off in my garden.
This pumpkin and chick pea curry is a good one – tasty, easy, healthy, low fat, using the pumpkin and the chilli, and also the other seasonal glut of the moment – lemons. It also has turmeric in it, and the more I hear about the health benefits of fresh turmeric, the more I like using it.
I worried a little about this week’s Muesli Bar Challenge. Scones are not that sweet – I often think their main attraction is as a vehicle for cream and jam. But I needn’t have worried. They didn’t make it to school. I dropped them off to the reviewers at the bus stop, and they were immediately unwrapped and devoured.