Brussel Sprout, Spinach & Tofu Saute with Ginger & Oyster Sauce

Grown up greens for when you are in the mood to cleanse and detoxify. Brussel Sprouts are the poor cousin of the oh so trendy kale at the moment but are just as packed with good things. This recipe is very fast so good for a mid week “I am too tired to cook” moment.

Brussel Spinach Tofu

This is not so much an exact recipe rather a list of things that work pretty well together. Its great for using up leftovers. An odd carrot lurking in the fridge – shave it into strips and add. Slightly dried up mushrooms? (no really that never happens) peel them and add them too. I have made this with mini salami chopped up (vegetarians look away) as well as bits of bacon and ham. Of course you do not need the bacon/ham/salami/pancetta bits but I like them although only in small quantity in this dish.

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Steak & Stout Pie

a life of pies…the life of pie…  pies are squared? so comfortingly satisfying is a good pie that it lulls you into a state where you want to contemplate such matters and more.

The making of a good pie is not to be rushed, its a calm purposeful endeavour.  Here my late friend the too talented photographer  Teodora Maftei took the photos for an article that first appeared in food story.ro so thats why they look so polished and slick and I am in them! What fun we had that day shooting, Teo exclaiming her characteristic “Fxxxxxxck”  every few minutes and then scoffing pie.

Teo loved London more than any other city.  So this one is for her. Go Teo – you daughter of London.  xxx

Teodora pie photos1

Ingredients

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