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Home » Recipe » Carbohydrates » Pasta » Grilled Veggie Lasagne with Wild Garlic Pesto

Grilled Veggie Lasagne with Wild Garlic Pesto

Published on August 19, 2014 by Elizabeth 78 Comments
Last Updated on January 28, 2019

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Veggie Lasagna with Wild Garlic Pesto by Elizabeth's Kitchen Diary

I wasn’t going to blog this.

This was a I-haven’t-defrosted-anything-for-dinner-the-fridge-is-full-of-vegetables-it’s-half-past-three-in-the-afternoon-what-am-I-going-to-feed-my-family meal.

It involves canned foods; quite a few of them. <blush>

As a foodie (and a mother), using tins and ready made jarred products is something I feel embarrassed about admitting using. Surely you’re supposed to go the extra haul and make absolutely everything from scratch from organic, seasonal produce right, lovingly simmered for hours on an immaculately clean cooker gently stirred while sporting perfect hair and nails? If not, you’re a failure, right?

Bah – stuff that!

I live rurally on a remote island in the middle of the North Sea. Come the winter the ferries – our lifeline to the mainland – sometimes can’t sail because of rough seas. That means no fresh produce, often for days at a time. I have learned to rely on store cupboard tins and jars throughout the winter months, and I have a few regular staples throughout the summer too.

Recently I read and thoroughly enjoyed the book Vanilla Salt by Catalan chef Ada Parellada. This paragraph struck a chord with me.

Tins are like those friendships you don’t care about, but which can get you out of all sorts of messes without moaning about being shunted aside for something more beautiful, younger and fresher. Your tins wait in the pantry, patient and uncomplaining, until you need them. Then you’re full of praise for these ugly, inscrutable, aluminium cans and, when you decide to open them, you find that they’re hiding a singular personality, discreet uniqueness, exquisite taste and great humility. Although they’re so honest, you hesitate before presenting them in society, because they’re not considered natural enough, or fresh enough, or young enough, or beautiful enough to be hanging on your arm. I have the highest regard for them because they’ve never let me down.

So, dear readers, inspired by this paragraph I am sharing my recipe, with one Instagram photo hastily snapped with my iPad as it’s the only photo I have before we scoffed the lot. Like I said, I wasn’t planning on blogging it – but I changed my mind.

A tin of tomato soup often gets added to my tomato based sauces for pasta, something my husband was taught by his Norwegian mother and he taught me. The soup adds a lovely creaminess to the sauce and we’ve all become rather fond of it.

Wild garlic pesto is a new thing to me. I first heard about wild garlic through an Aberdeen food blog I follow: the lovely Claire over at Foodie Quine (who I had the pleasure of meeting a few weeks ago en route to BritMums Live in London!). As far as I am aware wild garlic doesn’t grow here in Shetland but I’ve been anxious to try it ever since Claire wrote about it. Imagine my delight when a jar arrived in a box of Sacla’ pesto and pasta sauces I was sent to sample. I am in love with wild garlic!

This lasagne was one of the best I’ve ever made, and I’ve experimented with quite a few. It makes enough to feed a family of four, twice, or one large family with a little leftover for lunch the next day. It freezes well too.

Sacla’ have offered my readers the chance to win one of two of their gift baskets, RRP £50 – visit my Giveaways page to enter!

Veggie Lasagna with Wild Garlic Pesto

A veggie loaded lasagna smothered with mature cheddar cheese sauce and wild garlic pesto
0 from 0 votes
Print Rate
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 50 minutes
Servings: 8 people
Author: Elizabeth

Ingredients

For the Tomato Sauce

  • 40 grams butter
  • 1 large onion finely chopped
  • 2 cloves garlic crushed
  • 1 large carrot finely chopped
  • 1 stick celery finely chopped
  • 2 400 gram tins chopped tomatoes
  • 1 400 gram tin tomato soup
  • 2 tbsp tomato puree
  • 2 bay leaves
  • 1 tbsp caster sugar
  • sea salt
  • freshly ground black pepper
  • handful fresh parsley chopped

For the Cheese Sauce

  • 30 grams butter
  • 40 grams plain flour
  • 450 ml full fat milk
  • 200 grams mature cheddar cheese
  • 1 tbsp wholegrain mustard

Vegetables

  • 1 red pepper
  • 1 yellow pepper
  • 2 courgettes
  • 200 grams fresh spinach
  • 5 large brown mushrooms sliced
  • olive oil to brush

To assemble

  • 80 grams wild garlic pesto
  • 50 grams mature cheddar cheese
  • dried lasagna sheets

Instructions

  • To prepare the tomato sauce heat the butter in a large saucepan over a medium high heat.
  • Sauté the onion until it softens, about 5-7 minutes. Add the garlic, carrot and celery and sauté a further five minutes, stirring occasionally.
  • Add the chopped tomatoes, tomato purée and bay leaves and season well.
  • Reduce heat to medium low and simmer gently with the lid half on for half an hour (or longer if you have the time). Stir in the fresh chopped parsley at the end of cooking.
  • Meanwhile, prepare your vegetables. Quarter your peppers and cut part way so they are flat. Brush with olive oil and grill until softened (I used my Tefal Optigrill but you could do this on the hob or under a grill, or even roast them for half an hour in a hot oven). Slice the courgettes lengthwise and do the same. Set aside to cool.
  • Heat 2 tbsp olive oil in a large sauté pan over a high heat. Quickly cook the mushrooms and, when they are nearly ready, stir in the spinach leaves and cook until wilted. Set aside in a colander to drain.
  • To prepare the cheese sauce, heat the butter over a medium high heat in a small saucepan.
  • When the butter is hot stir in the flour and cook for one minute.
  • Remove from the heat and whisk in the milk. Return pan to the heat and cook, stirring constantly, until the mixture thickens.
  • Remove again from the heat, stir in the grated cheese and mustard. Set aside with the lid on until needed.
  • To assemble, place two soup ladles worth of tomato sauce onto the bottom of a 9 x 13 inch casserole dish.
  • Top with a layer of lasagna noodles and then the layer of drained mushroom/spinach. Season this layer well with salt and pepper.
  • Add another layer of noodles and a layer of tomato sauce followed by a layer of cheese sauce.
  • Add a layer of your grilled vegetables, more noodles, more tomato sauce and finish off with a layer of cheese sauce.
  • Spoon the wild garlic pesto in 1 tsp drops over the top of the cheese sauce, sprinkle with extra mature cheddar cheese and bake at 180 C/ 350 F for 30-40 minutes until golden and bubbly.
  • Leave to stand for ten minutes before serving with a lovely fresh side salad and crusty bread.

Notes

Regular basil pesto can be used instead of wild garlic, if it is not available.
Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

linky collage

Linking up with Shaheen over at Allotment 2 Kitchen and her Eat Your Greens challenge, Lavender and Lovage’s Cooking with Herbs (the parsley was grown in my own garden!), Caroline Makes… and Ros at The More Than Occasional Baker and their Alphabakes Challenge (the letter p for pesto!) and Jacqueline over at Tinned Tomatoes and her Pasta Please challenge, hosted this month by Nanya at SimplySensationalFood. Also linking up to Extra Veg by Helen at Fuss Free Flavours and Michelle at Utterly Scrummy, hosted this month by Sarah at Maison Cupcake.

Extra-Veg-Badge-003

OTHER VEGGIE LASAGNES

Vegetarian lasagne with peppered cheese sauce and garlic and gruyere flatbread triangles by A Mummy Too
Veggie Lasagne for National Vegetarian Week by Tinned Tomatoes
Butternut Squash and Spinach Lasagne by Kellie’s Food to Glow

OTHER WILD GARLIC RECIPES

Wild Garlic Pesto by Food Urchn
How to have wild garlic all year round by Kavey Eats
Wild Garlic Pesto Pinwheels by Foodie Quine
Wild Garlic Pesto with Walnut and Truffle Oil by Franglais Kitchen

If you want to be kept up to date on my recipes, occasional craft tutorials, adventure stories and giveaways then please subscribe to my weekly newsletter; it gets sent out every Monday morning if there is new content. Your email address won’t be passed on to anyone, you will never be spammed and you are free to unsubscribe at any time, no questions asked.

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Elizabeth’s Kitchen Diary was sent a selection of Sacla’ products for review. All opinions expressed are my own. This is not a paid post.

Filed Under: Pasta, Recipe, Vegetarian Tagged With: Alphabakes, Cooking with Herbs, Eat Your Greens, Pasta Please, Vegetarian, Vegetarian Lasagne

« Sacla’ Pesto Review & Hamper Giveaway RRP £50
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Comments

  1. Ana De- Jesus says

    January 24, 2016 at 9:41 pm

    I come from the countryside, rural environment too but even I am not that hidden away as you! I don’t understand why there is a big hoo hah over frozen produce when it can make delicious meals like this!

    Reply
  2. Ursula Hunt says

    May 5, 2015 at 1:10 pm

    Its good not to have meat at least one meal a week

    Reply
  3. Paul Wilson says

    February 14, 2015 at 1:08 am

    Sounds divine – and healthy.

    Reply
  4. Rahela says

    November 20, 2014 at 3:27 pm

    looks yummy

    Reply
  5. Debbie Skerten says

    November 15, 2014 at 1:52 pm

    I get so fed up of cooking the same vegetarian food when my sister-in-law comes to visit. I know she will be most impressed with this dish, as will I. Can’t wait to give it a go. x

    Reply
  6. Debbie Skerten says

    October 29, 2014 at 11:24 am

    Sounds wonderful and comforting.

    Reply
  7. Chris Fletcher says

    September 28, 2014 at 10:24 pm

    This looks delicious and also makes a dent in the mountain of courgettes I’ve grown this year!

    Reply
  8. Natalie Henderson says

    September 28, 2014 at 3:54 pm

    This looks absolutely beautiful! It will be a fine addition to my veggie day recipes!! 🙂

    Reply
  9. LEE HARDY says

    September 28, 2014 at 3:24 pm

    Wife will love this one.

    Reply
  10. Sam Bresnahan says

    September 27, 2014 at 1:33 pm

    This sounds absolutely delightful, will be giving it a go tonight

    Reply
    • Lindy Hine says

      September 28, 2014 at 9:24 am

      That looks delicious – I’m definately going to try this. I like the idea of adding a tin of tomato soup to make the sauce creamier too!

      Reply
  11. Sam Williams says

    September 27, 2014 at 9:59 am

    My girlfriend tried this and said its the best recipe for veggie lasagne she’s come across

    Reply
  12. Sally - My Custard Pie says

    September 26, 2014 at 9:52 am

    Good tinned tomatoes are preferable to tasteless fresh ones in my book.

    Reply
  13. jackie chapman says

    September 25, 2014 at 6:10 pm

    It looks gorgeous, like I could pick it right off the screen and eat it!

    Reply
  14. Sam Williams says

    September 25, 2014 at 9:56 am

    How well do you think this would work with the other flavour pestos?

    Reply
    • Elizabeth says

      September 25, 2014 at 10:24 am

      I’m sure it would still be lovely. They have a tomato based one that could be used, or even one of the more traditional basil ones would be lovely. I usually sprinkle regular basil pesto over the top of my beef lasagne which is nice.

      Reply
  15. Sam Williams says

    September 23, 2014 at 9:59 am

    I have yet to find wild garlic pesto in the shops near me, but I’m going to keep looking. This sounds great

    Reply
  16. Sam Williams says

    September 21, 2014 at 8:24 pm

    This looks amazing

    Reply
  17. Kavey says

    September 20, 2014 at 7:59 am

    Oh this looks very good. I really need to get more imaginative with my veggie cooking. Thanks for sharing my post. x

    Reply
    • Elizabeth says

      September 20, 2014 at 8:16 am

      My pleasure Kavey, glad you like the look of my lasagne even if it was just an ipad snap! 🙂

      Reply
  18. Sam Williams says

    September 18, 2014 at 6:15 am

    This looks amazing! I’ll have to try it

    Reply
  19. Danika Lloyd says

    September 13, 2014 at 10:29 pm

    ooooh this looks amazing!

    Reply
  20. Paul Wilson says

    September 6, 2014 at 9:02 am

    Amazing how versatile pesto is.

    Reply
  21. Karen says

    September 3, 2014 at 8:39 am

    I am SO sorry for the VERY late reply Elizabeth – things have been VERY hectic here in Lavender and Lovage Towers – friends and family staying and lots of work too! This is a FAB herby recipe, thanks, and thanks so much for adding it to Cooking with Herbs for August! Karen xxx

    Reply
  22. jackie chapman says

    September 2, 2014 at 12:06 pm

    I love garlic pesto I will definitely be making this!

    Reply
  23. Fuss Free Helen says

    September 1, 2014 at 3:56 pm

    Lovely lasagne Elizabeth.

    I keep jars and packets to hand and I live in central London – I like to be well stocked!

    Reply
  24. Abigail Cullen says

    August 31, 2014 at 6:29 pm

    Personally I think this vegetable lasagne sounds amazing and the ingredients used very tasty, in fact there’s nothing on the list that I don’t like, so this dish would be well worth trying out.

    Reply
  25. sandralynn ralph says

    August 28, 2014 at 1:10 pm

    this looks so good i will have to give it a go 🙂

    Reply
  26. rebecca nisbet says

    August 27, 2014 at 9:59 pm

    sounds scrummy, yum yum!!!

    Reply
  27. Ann Robinson says

    August 27, 2014 at 4:02 pm

    It sounds and looks good to me, i love pesto as well

    Reply
  28. Caroline says

    August 24, 2014 at 1:20 pm

    I live in London and can pop to specialist shops whenever I want anything – I even went to Chinatown for an ingredient once – so I can’t imagine what it must be like where you live! I think it’s great to have recipes using up storecupboard ingredients wherever you live anyway and this lasagne looks fantastic – thanks for entering Alphabakes!

    Reply
    • Elizabeth says

      August 24, 2014 at 2:38 pm

      That must be nice to gave such a wide variety of food near you. I visited some of the shops in Chinatown when I was in London earlier this year and was really impressed!

      Reply
  29. Johanna GGG says

    August 22, 2014 at 1:29 pm

    well my pantry is crammed with tins and jars – I wouldn’t be without my baked beans and soups – and happy to throw them into cooking when needed. love that you use tinned soups in your cooking – it is something my mum did and I love the nostalgic feel of doing it (and sylvia plath put tinned soup into cakes so you are in good company). And being able to use tins and jars when you need, shows you have some healthy balance in your life rather than running yourself ragged.

    I also love your lasagna – it is the sort I love to make – though I often throw in an extra tin of legumes. I have never had wild garlic fresh but have had it dried and in a salt mix – without preserving I would never have the chance to taste it – yet another reason for jars and tins.

    Reply
    • Elizabeth says

      August 23, 2014 at 8:32 am

      Thanks Johanna, so glad to hear I’m not alone in the tin department! 🙂 Legumes in a lasagne sounds lovely too – have you blogged the recipe? I agree that tins and jars allow us to taste things we never otherwise might have the opportunity to.

      Reply
  30. Choclette says

    August 22, 2014 at 7:49 am

    Gosh, don’t give yourself a hard time about using tins and jars – we all need a break sometimes and cooking from scratch every single day is a very tall order. This sounds delicious and your photo looks pretty good to me Elizabeth. It makes me want to tuck in and that’s what counts.

    Reply
    • Elizabeth says

      August 22, 2014 at 8:29 am

      Thanks Choclette 🙂 I don’t mind using tins and jars, I just don’t like to admit to the rest of the world I use them! 😀

      Reply
  31. Maya Russell says

    August 22, 2014 at 4:21 am

    Thank you for this recipe. I have a cupboard full of tins waiting to be used.

    Reply
    • Elizabeth says

      August 23, 2014 at 8:30 am

      My pleasure Maya, I hope you like it!

      Reply
  32. Kate - gluten free alchemist says

    August 21, 2014 at 8:56 pm

    There’s nothing wrong with a cupboard full of tins………. they are a necessary time-saver in our house (guilt or not!)…… I’m incredibly impressed that you chose to make lasagne as a ‘late in the day’ meal…… I only risk it when I have loads of time to spare (which is a shame because it is one of my favourites).

    Reply
    • Elizabeth says

      August 23, 2014 at 8:30 am

      Thanks Kate – glad to hear I am not alone with the tins! 🙂 I was surprised I made lasagne that late in the day too – it’s usually something requiring advance planning, but once I got going that was it!

      Reply
  33. Mary K says

    August 21, 2014 at 10:13 am

    Yummyyy this is such a lovely recipe! Lasagna is one of my all time favourite foods ♥

    Reply
    • Elizabeth says

      August 23, 2014 at 8:28 am

      Thanks Mary 🙂 I’m quite fond of it too – I really ought to make it more often!

      Reply
  34. Heather Haigh says

    August 21, 2014 at 8:58 am

    Looks and sounds delicious. I think tomatoes it my biggest cheat – whether it’s tinned toms or tom soup – so brilliant for sauces – and who can afford the time or expense to use fresh toms for everything?

    Reply
    • Elizabeth says

      August 21, 2014 at 9:09 am

      Me too 🙂 glad to hear I am not alone!

      Reply
  35. sustainablemum says

    August 21, 2014 at 7:35 am

    I too make my own wild garlic pesto in vast quantities which I freeze and use through the year, I rarely if ever buy the stuff these days ;). I wouldn’t expect you to find any in the Shetlands as it grows in woodland. Like you I put pesto in lasagne and on pizza, with pasta and sometimes in quiches too. Love the stuff!

    Reply
    • Elizabeth says

      August 23, 2014 at 8:28 am

      Mmm pesto in a quiche – love that idea! 🙂 How lucky you are that you can harvest and make your own wild garlic pesto – I am envious!

      Reply
  36. Paul Wilson says

    August 20, 2014 at 10:50 pm

    I’ve got plenty of basil and garlic and things from the garden to make my own pesto – would that work as well?

    Reply
    • Elizabeth says

      August 21, 2014 at 6:48 am

      Absolutely! I usually make my beef lasagne with regular pesto over the top.

      Reply
  37. Nazima says

    August 20, 2014 at 10:24 pm

    love the idea of adding pesto to the lasagne – I got a jar of the sacla stuff too (my own stash being long gone) so will try this out. It does taste so good, and your idea looks fab.

    Reply
    • Elizabeth says

      August 23, 2014 at 8:27 am

      Thanks Nazima. I was really impressed with the quality of the Sacla products – I will be looking out for this garlic pesto on the shelves for sure!

      Reply
  38. Emily @amummytoo says

    August 20, 2014 at 12:50 pm

    That looks GORGEOUS! Why have I never put pesto in a lasagne before?! I definitely will now. And thanks very much for the mention.

    Reply
    • Elizabeth says

      August 23, 2014 at 8:25 am

      I’ve been putting ordinary basil pesto on the top of my regular beef lasagne for years, so this was a natural progression. It’s really a simple way to add extra flavour (and it looks nice too!) 🙂

      Reply
  39. Angie Hoggett says

    August 20, 2014 at 11:28 am

    Sounds lovely, there is nothing better than making (and eating!) your own lasagne

    Reply
    • Elizabeth says

      August 23, 2014 at 8:24 am

      I’m inclined to agree, and it doesn’t take nearly as long to make as you think it might, once you get going. 🙂

      Reply
  40. Vohn McGuinness says

    August 20, 2014 at 9:19 am

    No confession required Elizabeth! You my have used a couple of tins in there but you still have homemade tomato sauce, homemade cheese sauce and lots of fresh veggies! Sounds delicious!

    Reply
    • Elizabeth says

      August 20, 2014 at 9:34 am

      Thanks Vohn 😀

      Reply
  41. Paul Wilson says

    August 19, 2014 at 10:39 pm

    Looks really tasty.

    Reply
    • Elizabeth says

      August 20, 2014 at 8:37 am

      Thanks Paul, it was! 🙂

      Reply
  42. Camilla @FabFood4All says

    August 19, 2014 at 7:53 pm

    Your lasagne looks and sounds totally awesome Elizabeth and I too want to try wild garlic pesto as I keep reading about this plant and have yet to cross paths with it!

    Reply
    • Elizabeth says

      August 20, 2014 at 8:36 am

      Thanks Camilla – I was really impressed with the flavour of the wild garlic. I wish it grew here! Checked in the supermarket yesterday can couldn’t find it there either.

      Reply
  43. shaheen says

    August 19, 2014 at 6:28 pm

    We totally forgive you Elizabeth, I sometimes use store bought stuff too.
    I love Wild Garlic and have been making my own wild garlic pesto ever since I discovered it when living in the West of Scotland. I have been fortunate to find some not far where i live in Wales too, so its a seasonal treat, perfect if you can preserve it in a jar. Thank you for sharing this comforting veggie lasagne for #EatYourGreens. PS I will enter the comp. keep my fingers crossed and see if I win so that I can compare the Sacla Wild Garlic pesto with homemade 🙂

    Reply
    • Elizabeth says

      August 20, 2014 at 8:35 am

      Thank you! 😀 How lucky to have wild garlic growing nearby! Unfortunately the gift hamper doesn’t contain it (I was hoping it would, but alas!). Good luck with the competition nonetheless!

      Reply
  44. Emma says

    August 19, 2014 at 11:42 am

    I’m a veggie! What a lovely recipe. I’m gonna have to try this out.

    Reply
    • Elizabeth says

      August 19, 2014 at 11:47 am

      Thanks! 🙂 Let me know what you think of it when you do!

      Reply
  45. Debbie Skerten says

    August 19, 2014 at 12:04 pm

    This sounds delish and I’ll certainly be cooking it. Many thanks x

    Reply
    • Elizabeth says

      August 20, 2014 at 8:33 am

      Let me know what you think of it when you do Debbie! 🙂 Thanks for visiting!

      Reply
  46. georgina davies says

    August 19, 2014 at 11:48 am

    This looks yummy my sister in laws mother once made us one using a recipe from her home country the seychelles it was similar to this but contained chicken and tasted amazing!!

    Reply
    • Elizabeth says

      August 20, 2014 at 8:30 am

      Thanks Georgina – your sister in laws mother’s recipe sounds lovely too – it’s been a long time since I put chicken in a lasagne. I used to make a chicken and leek one – I really ought to make it again!

      Reply
  47. Holly Nelson says

    August 19, 2014 at 11:35 am

    This made me smile. That is a great quote. We have a cupboard full of tins, they rarely get used but they are there ‘just in case’. I will always have just in case tins, what if some natural disaster strikes and we have to live off of tins?! I like the idea of adding tomato soup to pasta sauces too.

    Reply
    • Elizabeth says

      August 19, 2014 at 11:47 am

      Thanks Holly 🙂 I guess I won’t be lynch mobbed after all! Tins do have their place in the world. 🙂

      Reply
  48. Laura says

    August 19, 2014 at 10:17 am

    Even your ipad photos are beautiful! I wish my mum liked tomatoes because I would be making this for sure while I’m home. As it is, it will have to wait until I’m back at uni but I’m looking forward to trying it for sure!

    Reply
    • Elizabeth says

      August 19, 2014 at 10:23 am

      Thanks Laura 🙂 I’m really impressed with the quality of the photos taken on the iPad. I can spend an hour photographing something with my camera and then take a quick iPad snap for Instagram and that ends up being the best one of the lot!

      Reply

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Mum, daydream adventurer, ex-pat Canadian & quite possibly Britain's most northerly award-winning food blogger. Calls Shetland home. Read More…

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Mum, daydream adventurer, ex-pat Canadian & quite possibly Britain's most northerly award-winning food blogger. Calls Shetland home.

Instagram post 2196703519799623185_694267923 #ad This Christmas, why not impress your dinner guests with a showstopping Turkey Wellington recipe with cranberries and toasted hazelnuts - it's super easy to make, and best of all you can prepare it in advance! So all you need to do Christmas morning is pop it in the oven, and open a bottle of @yellowtailuk Jammy Red Roo. Jammy Red Roo is [yellow tail]'s most fun, festive red wine, and it pairs perfectly with turkey. You can find the recipe and a full-length recipe video on my YouTube channel; link in profile. [yellow tail] is all about bringing happiness to your Christmas table, with wines to be enjoyed with the food you like. [yellow tail] is offering one of my UK followers the chance to win a £50 Waitrose voucher so you can buy the ingredients to make this recipe and try this wine. To enter, simply leave a comment below and tag a friend who you would like to share a bottle of festive Jammy Red Roo with! Make sure you’re following me and @yellowtailUK, and all entries must be 18+. The winner will be randomly selected on the 16th of December. Remember to always drink responsibly. #PartnersinWine @YellowTailUK #turkey #Christmasturkey #Christmasfood #wine #recipe #festiverecipe #TurkeyWellington #christmas #giveaway #christmastime #christmasparty #christmastime #christmasdinner #turkeydinner #redwine #turkeyseason #turkeystagram #redwinelover #redwinetime #redwines #recipeshare #recipeideas
Instagram post 2196622435497804197_694267923 Hands up, who else wants to run away from it all and go live on a boat or in a van? This beauty is the Agnes Kay II owned by @agneskay_charters and one of the (many!) projects I’m working on right now involves this boat as a venue for an epic adventure trip next summer. This boat is my happy place - all I need to worry about while on board is making cups of tea and tying ropes. The simple life. #boatsofinstagram #agneskaycharters #caledoniancanal #visitscotland #scotland #scotspirit #outandaboutscotland #yourscotland #scotland_insta #boat #canal #boat #fishingboat #adventurethatislife #explore_scotland #explore #exploremore #getoutsideandplay
Instagram post 2190922388793873030_694267923 #ad No Christmas cookie decorating skills? No worries! Just whip up a batch of gingerbread cookies (clickable recipe link in bio!) using the @brevilleUK HeatSoft hand mixer, and decorate them with ugly Christmas sweaters! All you need to do is to make some easy Royal Icing, pipe your sweater shape onto your easy homemade gingerbread cookies, and then decorate with some Christmas themed sprinkles. The Breville HeatSoft hand mixer, with its softening technology, heats cold butter to room temperature 12x faster too, so there's no need to wait for your cold butter to come to room temperature for making the cookies. It was awarded the 2019 Good Housekeeping Institute approved logo in 2019 for being a 'useful addition to any kitchen'. A perfect gift idea for any bakers on your Christmas list this year! #12bakesofChristmas #enhancingtheeveryday #christmascookies #gingerbread #uglychristmassweater #giftideas #christmasgiftidea #baking
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Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.

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This Bûche de Noël or Christmas Log is a rather delicious festive treat, and it's easy to make too! #christmas #BuchedeNoel #swissroll #baking
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Hue Animation Studio Giveaway
Ugly Christmas Sweater Gingerbread Cookies image - gingerbread men biscuits with decorated icing and sprinkles
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