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RACHEL DE THAMPLE COMBINES ROAST CHICKEN AND WINTER VEG WITH SPANISH FLOURISHES FOR MEALS THAT LAST ALL WEEK AND FILL YOUR PANTRY AND FREEZER, TOO

Recipes and words: RACHEL DE THAMPLE

Dipping a toe into spring I always feel a new wave of energy in March as we dip into spring. The kitchen palate still ebbs toward winter, with roots, tubers and brassicas still starring but knowing lighter ingredients will soon take the stage makes me embrace the end of hearty roasts and warming soups. I’ve woven Spanish touches into the recipes to brighten them but also because a few really fun pantry items, like Marcona almonds, smoked paprika and sherry vinegar, can truly transform a dish. This is mindful cooking that avoids waste and is not only about making the most of your ingredients, but also about cleverly using your time and energy. Utilising the residual heat from your oven to dry leftover ingredients for use later is just one idea. You…

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The Simple Things (Digital) - 1 Issue, March 2022

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