Method: – Wrap your fresh beetroot in foil and roast in the oven for two hours on a medium heat. If you are going for squash then cut the squash in to quarters, drizzle with a little oil and roast for 30 minutes (or longer if large) at 180 degrees. – Mix the honey, red wine vinegar, balsamic and cobnut oil together. – When the vegetables are roasted, peel them when warm and serve with goats cheese and drizzle with the dressing. Finish with salt and pepper. – Shell your cobnuts. – Toss the dressed beetroot with the salad leaves, crumble over the goat’s cheese and top with the chopped cobnuts and chopped chives.
During lockdown, local chef Nigel Smith reached out to us & got us involved with a spectacular cookalong which he put on via social media. As a private hire chef, & the world at a standstill, Nigel took it upon himself to provide the cookalong experience during lockdown, to help all of us stuck at home find something useful & exciting to do. What Nigel offered was a real insight & an introduction to the world of cooking from scratch, which was a lot easier than first anticipated.
Each week, there was a different menu that was released a few days before the cookalong itself along with a list of ingredients which would be required – you could either source these ingredients yourself, or for a small cost, Nigel would put together a bag of the ingredients for you, all weighed & ready to go. We were lucky enough to receive a bag of ingredients, so all we had to do was take part & cook – pretty straightforward!
On the menu of which we joined in with, there was a theme of ‘Movie Night’ & on the menu itself there was; – Tandoori chicken pizza to be served with mint raita – Spicy potato wedges – Chicken bites – Toffee popcorn
Each dish was prepared separately, & Nigel carefully explained each step. Naturally, a few of us cooking along fell off the wagon a bit but this wasn’t a problem as Nigel was there to ask questions to via Instagram live!
The whole thing was absolutely chaotic, especially if you’ve never sort of prepared anything from scratch before. You’d be dashing around trying to find utensils or new plates all the time! But it really was fun & a great way of learning as a beginner. It was also a really good way of introducing yourself to dishes you perhaps wouldn’t usually opt for.
Hopefully in the future we never experience another lockdown quite like we did over the summer, but should you ever choose to participate in a cookalong, be prepared for a very messy kitchen – perhaps rope someone in to tidy as you’re going along or you will end up with a hell of a lot of washing up to do!
We really did enjoy taking part, & we were really quite surprised at just how easy it is to make things from scratch – it certainly inspired us to cook more, as we then started making things weekly. Of all of the things made, we enjoyed the pizza the most – it had a slight twist as the base was more of a naan base, & it was gorgeous! The wedges were also so simple to do, & beat a bag of frozen ones any day, we now always make these ourselves. The chicken for us didn’t quite go to plan, as we mixed some ingredients up along the way but hey! First time for everything. The popcorn & toffee sauce were stupidly simple to make, & also so satisfying, & of course, so tasty.
A huge thank you to Nigel for getting in touch with us & introducing himself, & what he does with us!