The one thing I always have in my freezer…

From the shores of Loch Awe to your kitchen table

There’s something about a sudden burst of sunshine here that changes everything.

Over the weekend, Dalavich felt like it had woken up properly. The light shifted, the loch sparkled, and with it came that quiet nudge to get outside, cook something slowly, and make the most of it.

Simon spent most of Saturday in the garden—planting sweet peas, lettuce, and herbs—with the sort of determination only a gardener battling slugs can understand. Rhubarb seems to be their current delicacy of choice, so it’s copper tape, sharp grit, and crushed eggshells at the ready. A gentle reminder that growing your own food is never quite as romantic as it looks… but always worth it.

While he was outside, I was inside—rearranging my office to make space for something rather exciting.

A new upright display freezer.

Just some of my collection!

It might not sound glamorous, but for us it marks a real shift. Our Heat & Eat meals are flying out, and we’ve reached that lovely (and slightly chaotic) stage where we need a proper “grab and go” setup. Over time, I’m dreaming of a small farm shop corner—baking mixes, spice blends, dressings, and ready meals all in one place. Simple, seasonal food, ready when you need it most.

And perhaps my favourite part of the weekend… My cookbooks are coming home.

After living in my office, they’re slowly making their way back into the house. There’s something deeply comforting about passing a shelf of well-thumbed books, knowing each one holds a memory, a dish, a spark of inspiration. Add Bella and Bracken curled up nearby, and it’s just about perfect.

A Weekend of Fire, Dough & Simple Food

With the sunshine came the pizza oven—out for its first outing of the year.

Saturday night was all about pizza.Sunday became a slower grazing table, with garlic flatbreads torn and shared.

There’s something wonderfully grounding about working with dough. And with the Thermomix doing the kneading, it becomes less of a task and more of a pleasure.

This week, I wanted to share the exact base we used—because once you have this in your kitchen, you’re never far from a good meal.

Perfect Pizza Dough

Ingredients

• 30g extra virgin olive oil (plus extra for greasing)

• 220g lukewarm water

• 1 tsp sugar or honey

• 400g strong white flour

• 1 tsp sea salt

Method (By Hand)

1. Mix the water, sugar, and olive oil together.

2. Add flour and salt, bringing together into a soft dough.

3. Knead for 8–10 minutes until smooth and elastic.

4. Place in an oiled bowl, cover, and leave to rise for 1–1.5 hours until doubled.

5. Knock back gently and divide into portions.

Thermomix Method

1. Add water, sugar, and olive oil – 2 min / 37°C / speed 2

2. Add flour and salt – 2 min / dough function

3. Remove, shape into a ball, and prove as above.

A Proper Tomato Sauce (Your Secret Weapon)

This is the one I always have tucked away in the freezer—portion frozen, ready to transform into countless meals.

Ingredients

• 1 brown onion (approx. 150g), chopped

• 2 garlic cloves

• 20g extra virgin olive oil

• 2 x 400g tins crushed tomatoes

• 40g tomato paste

• 2 tsp dried oregano

• 1 tsp sugar

• ¼ tsp salt

Method (By Hand)

1. Gently cook onion in olive oil until soft.

2. Add garlic and cook for 1 minute.

3. Stir in tomatoes, paste, oregano, sugar, and salt.

4. Simmer for 20–30 minutes until rich and thick.

Thermomix Method

1. Onion & garlic – 5 sec / speed 5

2. Add oil – 5 min / 120°C / speed 1

3. Add remaining ingredients – 20 min / 100°C / speed 2

Building Your Pizza (Step-by-Step)

1. Preheat your oven (as hot as it will go) or fire up your pizza oven.

2. Stretch your dough gently—no rolling pin if you can help it.

3. Spread a thin layer of tomato sauce.

4. Add toppings sparingly (less is more).

5. Bake until bubbling, blistered, and golden.

Topping Ideas

• Classic: Mozzarella, basil, olive oil

• From the garden: Wilted spinach, herbs, spring onions

• Scottish twist: Caramelised onions, local cheese, a drizzle of honey

• Leftover magic: Roast veg, bits from the fridge, last night’s chicken

Taste the Highlands

£12.00

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Seasonal Swaps & Simple Ideas

This time of year is full of possibility

• Swap tomato base for wild garlic pesto if you spot it locally

• Add asparagus ribbons for something fresh and light

• Use local cheeses—a good cheddar or soft goat’s cheese works beautifully

• Stir roasted veg into leftover sauce for a quick pasta supper

Good food doesn’t need to be complicated—it just needs a little thought.

From My Kitchen to Yours

Between testing Heat & Eat meals, packing orders, and planning the next steps for our little farm shop corner, life feels full in the best kind of way.

There’s always that juggle—emails waiting, dough rising, dogs needing a walk, and guests to feed—but I wouldn’t have it any other way.

Because in amongst it all, there are moments like this weekend.Sunshine. Fire. Simple food. Shared at the table.

My Spring Kitchen

£12.00

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A Little Food Thought

A good tomato sauce in the freezer is worth its weight in gold.

It’s the difference between “what will we eat?” and “dinner’s nearly ready.”

If you make the pizza this week, I’d love to see it. Come and share over on social—your creations are always the best part.

Until next time,

Meg x