Reset your cooking rhythm
A Simple Kitchen Reset & Three Meals to Begin Again
February was about cooking for those you love. Big bowls of pasta, slow soups, feeding people properly. And feeding yourself properly too.
March feels different.
The light is shifting, the days are thankfully getting longer. The kitchen feels less like a refuge from winter and more like a place to wake up again. This is the month I’ll be resetting my cooking rhythm, not dramatically. Not with a new cookbook, or complicated meal planning.
Just a simple kitchen reset — and three meals I know will carry me through the week. Because cooking isn’t something we have to overhaul, it should be a constant.
Here are a few ideas for you this month:
A Kitchen Reset
I don’t believe in pulling everything out of every cupboard, although I have been known to go all out-cleaning frenzies. Instead, choose one small thing.
One shelf. One drawer. One surface. Wipe it down, clear what’s no longer useful, make space.
Refresh the essentials.
A new bottle of good olive oil. Clearing out old spices and out of date condiments. Maybe bringing life into the kitchen, treat yourself to a pot of basil or a new plant to keep on your windowsill
These simple changes, immediately help the kitchen feels lighter And when the space feels better, cooking feels easier.
Three Simple Suppers to Reset Your Rhythm
I never plan seven meals, I plan three. Three dinners built on the formulas, a good source of protein, vegetables for the fibre and then the base potatoes, pasta, rice, noodles, and the flavours to tie it all together. That’s the rhythm.
Here are some suggestions for March
Lemony prawn & pea risotto
I know risotto can seem daunting, but the stirring can be strangely soothing, as you'll find when preparing this summery seafood risotto.
You’ll need: raw prawns if frozen make sure you defrost them, 1 red chilli deseeded, and half finely chopped, vegetable or fish stock, a little butter, an onion, white wine, risotto rice either arborio or carnaroli, frozen peas or broad beans and lemon.
Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.
Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.
Butter Beans with Garlic & Sage
For the days you want to go meat or fish free. A tin of good butter beans warmed gently with sliced garlic, fresh sage and olive oil, add in a handful of kale or chopped cavolo Nero, for extra fibre and green goodness, finish with lemon and flaky salt. Spoon onto toasted sourdough.
Lemon Chicken with Spring Herbs and potatoes
Chicken thighs, olive oil, garlic, lemon slices and thyme and potatoes. Roasted until golden. Scatter with parsley before serving. Serve with wilted spinach dressed simply with oil and salt. This works perfectly in an air fryer too.
Let March help you begin again, Cooking doesn’t need reinventing every season. Sometimes it just needs a small reset.
Clear one shelf, Buy better olive oil., Choose three suppers.
Let it be simple. Let it feel good again.
From my table to yours with love.
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Why we should eat the Mediterranean way
5 Tips for the perfect Valentine’s or Galentine’s night dinner