I have no problem with stuffing mushrooms. My life, though, is too short to spend time dismembering raw artichokes. Continue reading
Lamb and Artichoke Tagine
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Category Archives: Mains
Glazed Beetroot Salad and Beet Leaf Frittata
Him Outdoors has been growing a mixture of red, yellow and stripey beetroot and for once I managed to dig them up while they were still tiny. They had heroic quantities of fresh, unblemished leaves and I hate waste, so I doubled up on the beetroot to use both tops and roots. Continue reading
Nightingales and Roses
… possibly the most romantic title for a cookery book I’ve come across and what a joy it is to read. Maryam Sinaiee won the Guild of Food Writers’ First Book Award this year and she deserved it. This is clearly a labour of love. I’m a pushover for Persian/Iranian dishes at the best of times and Maryam’s recipes are so enticing. Continue reading
Merguez Sausage Patties
I made some merguez sausages recently – proper ones, with lamb and spices, stuffed into actual sausage skins. They were fabulous. But it occurred to me, brainbox that I am, that most people don’t have the time or inclination to make their own sausages, or indeed possess a sausage stuffer. So this is for you. You’re welcome. Continue reading
Chilli Chicken Kiev
I know, I know, Chicken Kiev is stuffed with garlic butter. Recipe purists, before you corner me and beat me over the head with a copy of the Cordon Bleu Cookbook, please allow me to explain. Continue reading
Herb-crusted Rack of Lamb
Something of a classic, this work just as well for a quick Sunday lunch as it does for a supper party. A rack of lamb looks its best when it’s been French-trimmed, ie the ends of the bones are cleaned. Your butcher will do this for you if you ask nicely. Continue reading
Freekeh with Hot-smoked Salmon
Less a recipe, more a fridge and cupboard raid, but a godsend when you want a summery supper with minimum effort. If it’s still raining where you are, put a woolly on and pretend you’re at the British seaside. A flask of stewed tea helps the illusion but a glass of wine would probably be preferable. Continue reading
Saltimbocca
Saltimbocca means ‘leap in the mouth’, presumably because it’s so good your tastebuds jump for joy. Like so much Italian food, it’s the simplest of dishes, its impact relying on good ingredients and precise cooking. Continue reading
Cod, Prosciutto, Asparagus
Hand on heart, I’ve never seen so many hams in my life, even at a rugby international. Wall to wall and floor to ceiling, the curing rooms at Salumificio Viani were ham-packed. (Sorry.) Continue reading
Sarah’s Sorrel Soup
This is one of my Top Three soups, rich and velvety but tangy, perfect as a starter or a hot canape shot. You do need a large amount of sorrel though, so it’s best attempted if you grow your own (or know someone who does) or can buy it in a really big bunch from your local farmers’ market. Continue reading
