Pin It
April 12, 2021

Sarah Graham from Bitten cooks on RSG

Posted on February 1, 2012 by in rsg

Print Friendly, PDF & Email

Sarah Graham, I met for the first time at a Silwood Cooking course. I was the all-knowing-have-been-blogging-for-years and she was the newbie who had just started her own blog A Foodie Lives Here.

Sarah Graham made a good first impression and I could sense from our very first encounter, that this girl is going places. My gut feeling was right and  it is therefor with great pride and admiration that I  share with you more exciting news……Sarah has just finished her first book, Bitten and what a delight it is too! What makes this book even more remarkable is the fact that while writing this book, she also had a little baby girl and moved to Johannesburg(which, with time, we will forgive her!).I received the book last week and have not been able to put it down. I like the size of it, the rustic feel to it and the book is really so much more than a recipe book, with every page I get to know Sarah a little bit better. I love the easy, no-fuss recipes. I love the fact that I have most of the ingredients available. In short, I love the book, I think you should all have a copy. Go quick, find an Exclusive Books and get Bitten, I predict this book will go into second print…..

With us still not eating meat, there were quite a few recipes on my to-try list, but the one Sarah Graham recipes I felt like making last night, was the Mashed Chickpeas and roasted Butternut….. of course with a little Nina twist!

Sarah Graham

Mashed Chickpeas and Roasted Butternut

from Bitten by Sarah Graham

Serves 4

1 250 gram peeled and cubed butternut
1 large onion – peeled and sliced in thin slices
1 tablespoon olive oil
1 teaspoon ground cumin
1 x 410gram can chickpeas – drained and rinsed
1 clove garlic – chopped
½ – 1 teaspoon dry chili flakes
1 tablespoon chopped fresh coriander
salt and pepper to taste

Sarah Graham


Preheat the oven to 200C. In a microwave-proof dish with a lid, cook the butternut in the microwave oven  on High for 5-6 minutes or until soft. Transfer the butternut to an oven-proof dish, add the sliced onions and drizzle with the olive oil, cumin, salt and pepper. Roast for 10-15 minutes or until golden. Add the chickpeas for the last 2-3 minutes to warm through. In a warmed serving bowl, roughly mash the butternut and chickpeas with the garlic and the chili flakes and serve on spicy cous cous with a dollop of yogurt, chopped chilies and fresh coriander.

sarah graham
Tomorrow morning just after 9 ( between 9 and 9.30) I will be having a live interview with Sarah on RSG. You can listen to it online or tune in between 100-104FM.
Tune in to win your own copy!
Please join me on:
Facebook Comments

Tags: , , , , ,

4 Responses to “Sarah Graham from Bitten cooks on RSG”

  1. Jane-Anne 2 February 2012 at 12:05 pm #

    That looks unbelievably delicious. What a beautiful photograph Nina and well done Sarah! I'm so proud of you both! x

  2. afoodieliveshere 2 February 2012 at 1:30 pm #

    Gosh Nina those pictures are out of this world, you have a magic touch! Thank you for all your kindness. Love, Sarah x

  3. browniegirlblog 2 February 2012 at 2:21 pm #

    I am SO sorry I missed this particular interview. Congratulations once again to Sarah on this awesome book. I am off to buy my own copy! Beautiful photographs Nina…I would enjoy this particular meal and I bet all of them in the book are just as great!

  4. granola bar recipe 3 February 2012 at 1:05 pm #

    nice recipe 😀 i will give it a try

Leave a Reply

Please fill the required box or you can’t comment at all. Please use kind words. Your e-mail address will not be published.

Gravatar is supported.

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>