New Recipe Feature!

Drum roll please……

It’s finally here…… A huge……

Thank you so much to everyone who voted in my poll, and a special even bigger thank you to those of you who came up with a selection of even better names! If you missed the back story to this post click here!

So after a lot of umm-ing and a bit or err-ing I finally settled on

Sprout’s Sensations!!

There was another name that I really liked too and it was definitely a strong contender, but I’m going to save that for another occasion.

So on to the important bit – the recipes. Since throwing the no dairy no wheat thing out there I’ve been cooking up a bit of a storm in the kitchen in an effort to produce food that Sprout will like and therefore eat. The good news is that her mucus–i-ness has dried up - yee haa, the bad news is that sometimes she likes the recipes…… and sometimes she doesn’t……and quite a lot of the time what she liked the other day she doesn’t like today….. hey ho that’s the job of a typical three year old!

One of the first recipes we – and that’s the royal we as Sprout’s Daddy cooked the dish that appears in these photos although I have cooked it since then – cooked was one of Gwyneth Paltrow’s recipes from her new book It's All Good: Delicious, Easy Recipes that Will Make You Look Good and Feel Great

Here’s the recipe.

Delicious, satisfying and hearty. I’m pretty sure this would satisfy the most dedicated carb eater.
We’ve eaten it on its own, and also with baked potatoes and green beans.
All the ingredients are readily available with quite a few already in most people’s cupboards eg s and p, chicken stock, olive oil, cumin etc. Although I have to confess to omitting the saffron due to the cost and the fact we never use it for anything else.
Plus my initial scepticism that the recipe contained 6 cloves of garlic and a whole packet of coriander was totally unfounded – yum!

Long preparation time! The lamb needs a minimum of 6 hours (preferably overnight) to marinate. So you need to prepare this the day before, and if your meat needs to defrost too you’ll need another 6 ish hours on top of this.
Then it takes one and half hours to cook, then another half hour once you’ve thrown the squash and chickpeas into the pot.
In short, plan ahead and allow a lot of time!