• Charlotte Thorogood

The perfect recipe for a sunny spring day

I'm sure I'm not the only one that spends a large portion (see what I did there!) of their day thinking about their next meal. I'm that girl that checks out a menu online so I can let the foodie excitement build through the day. Food can make us feel joy and happiness, it can ignite feelings of nostalgia, it can be therapeutic - and can provide an escape into an array of delicious scents, aromas and flavours.

A tub of Ben & Jerry's can help mend a broken heart. Perfecting a new recipe with that hint of mint can give you a real sense of achievement and a boost of confuidence. Sitting round the table with friends, tea in hand and the therapeutic power of cake, is often that tonic you all need to lift you. Food is a nourishing and comforting remedy. We'll bake to that!

My wonderful friend Hilary lovingly hosts the very best supper parties. When you get an invite to hers, you cancel anything else in the diary! Hils has passed me this delicious frittata recipe. It's just perfect for a spring day.

If you want a little baking inspiration, I urge you to follow her Instagram From our Granny's Table.


Spring vegetable frittata

Serves 4 people


60g broccoli florets, halved 200g or 1 medium courgette, thinly sliced 150g new potatoes, quartered 5 eggs 80g hard goats cheese or feta 1 red onion, diced 2 garlic cloves, peeled and diced 10g butter

From your Pantry 3 tbsp olive oil Salt Pepper 1/2 tbsp cooking oil

To serve Dressed leafy greens

Notes - Make sure to use a dish which is suitable & safe for both the hob & grill. I love a good frittata! They are perfect for using up any vegetables you might have in the fridge and the flavour combinations are endless. Any hard cheese works well, we love goats cheese in our house so I have chosen to use that but the choice is yours! I hope you enjoy!

1) Place a saucepan of water onto the hob, add a pinch of salt and bring to the boil. 2) Wash & prepare the vegetables - quarter new potatoes, halve the florets and thinly slice the courgette. 3) Add the quartered new potatoes to the boiling water, cook until they are just cooked. Drain well. 4) Dice the onion and garlic finely. In a non-stick ovenproof dish heat the cooking oil with the butter. Add the garlic and onion. Cook until the onion is translucent and soft. 5) Add the sliced courgette and sauté for 5 minutes. 6) Add the quartered broccoli florets, quartered boiled potatoes and sauté carefully. Try not to break up the vegetables too much. 7) Crack the eggs into a large bowl, whisk with a fork. Season with salt and pepper and then whisk again. Crumble in half of the goats cheese then pour the egg and cheese mixture over the sautéd vegetables in the dish. Turn on the grill to a high heat. 8) Reduce the heat on the hob and cook until it is setting around the edges and a few bubbles have appeared. Sprinkle the rest of the goats cheese over the frittata. 9) Place the dish under the grill and cook until the frittata has set and is cooked all the way through. Remove from the oven and leave to cool for a few minutes whilst you prepare the salad. 12) Slice the frittata and serve with a leafy dressed salad.


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