Rachel Patterson - Practically Pagan: An Alternative Guide to Cooking

PAGANISM & SHAMANISM

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Bubble and squeak soup

Our Household chilli

Veggie chilli

Refried beans

Red beans and rice

Cornbread muffins

Roti

Breadsticks

Florentine rice tart

Chocolate orange brownies

Sweet potato brownies

Oatmeal raisin cookies

Pasta flora

Orange and cinnamon cupcakes

Luscious hot chocolate

To be honest January never used to be my favourite month. The festivities and exciting energy of December is all over. The weather is cold and dreary, and no one has any money. It feels a bit flat and disappointing. However, it is also the start of a new calendar year, the chance to put new things into action. The weather is cold in January in the UK so for me it is still all about comfort food. Eating lettuce in January seems wrong and it isnt in season anyway, bring on the big bowls of steaming hot food and gut busting puddings...

This is a basic list of produce that is usually in season during the month of January. It will obviously vary depending on where you are in the world and what the weather has been like. Be guided by what you find in your local greengrocers or farmers market. If you shop in the supermarket, check for labels that say it is new season.

Beetroot, Brussels sprouts, Cabbage (green/white/red), carrots, celeriac, celery, leeks, onions, parsnips, potatoes, radish, spinach, swede, greens, turnips.

Apples, pears, forced rhubarb (UK).

Grapefruit, lemons, oranges, tangerines (USA).

Bubble and squeak is a staple in the UK, often seen on dinner tables on a Monday to use up the left-over vegetables and potatoes from the roast dinner on Sunday. The name comes from the noise that the veggies make when they are frying in the pan! This takes the ingredients and puts them into a soup.

Ingredients

1 tablespoon olive oil

1 chopped onion

500g/1 lb potatoes, diced (I dont peel them, but you can if you prefer)

250g/9 oz carrots, peeled and diced

1.5 litres/3 pints vegetable stock (or chicken if you prefer)

500g/1 lb Brussels sprouts, finely sliced

2 teaspoons dried parsley

Handful of grated cheese (optional)

Salt and pepper

Heat the oil in the pan and saut the onion for about five minutes, until they are soft. Add the potatoes and the carrots and cook over a low heat for a further ten minutes. Pour in the stock, it should come about an inch above the vegetables in the pan. Simmer for another ten minutes. Add in the Brussels sprouts and cook for a further ten minutes, until all the vegetables are tender. Blend in a food processor or with a liquidiser. Reheat, season with salt and pepper and sprinkle with the grated cheese if using.

I have used Brussel sprouts here, but you can substitute them for cabbage or spring greens.

The carrots can be replaced with swede, parsnip or turnip.

The cheese is an optional extra, you could use vegan cheese or leave it out completely.

If you dont like olive oil, then vegetable or coconut oil is absolutely fine.

We love chilli, it is our usual family Sunday dinner with all the fixings, tortilla chips, guacamole, salsa and sour cream. Oh, and grated cheese, plenty of grated cheese on top! Sometimes I make double the amount and we have it on baked potatoes or hot dogs the next day. Our secret ingredient is stirring the refried beans into the chilli as you cook it. It boosts the flavour enormously.