The simplest of recipes to showcase the fresh new season’s asparagus, this makes a lovely light start to a meal. A key component is the fabulous Wensum White goat’s cheese made by Fielding Cottage in Norfolk. I hope they don’t mind me taking a blowtorch to it. Continue reading
I keep reading articles exhorting me to move meat to the status of a relish and to make vegetables the star of my meals. That’s not a bad solution for people who don’t want to give up meat altogether but are cognisant of the arguments against its production and consumption. While it’s unlikely I’ll ever become a vegetarian (bacon!), let alone a vegan (cheese!), I do try to keep a healthy balance. Continue reading
This recipe comes with a health warning … massa de pimentão, or Portuguese red pepper paste, is culinary crack. Once you’ve sampled it, there’s no going back. Continue reading
I adapted this from a salad served by our friends Martha and Chris and I think it makes the perfect light winter starter, easy on the eye and the stomach but packed full of flavour and texture. Quick and easy, too. Continue reading
Some years ago, there used to be a cafe on St Martin’s Lane in London called, if I remember correctly, the Penguin. There’s a boutique hotel on the site now but back then it was a bistro with a bar and a handy place to meet up with friends. It did a superb onion soup which I ate at every opportunity, breathing allium fumes over potential boyfriends. It took me a long time to find a husband. Continue reading
I don’t know about you, but we always err on the side of generosity when it comes to the veg we serve on Christmas Day, or just at Sunday lunch. Often we have leftovers and the traditional solution in our house is to make them all into bubble and squeak.
Usually that just means chucking the mixture into a pan and frying it slowly, a bit like a corned beef hash. But if you’d like to make it a bit more presentable, you might want to try making it into a sliceable cake. Continue reading
I first ate this many years ago in a slightly eccentric but very good Burgundian restaurant in Paris. It had heavy lace curtains (the restaurant, not the gratin) so you couldn’t see in from outside and was full of slightly rotund businessmen. Continue reading
Hardly a recipe at all really, but it’s good so I thought it was worth sharing. If you’re one of those people who find sweet potatoes too … well … sweet, then you might enjoy the way the lemon gives them a somewhat sharper edge. Continue reading
I love pasta and rice but my husband is potty about potatoes. If that makes us sound like Jack Spratt and his wife, we’re not really, as I can happily fill my face with any form of carbohydrate.
Still, it’s always good to have a different way of cooking the (in our household) ubiquitous spud and these potato stacks are ridiculously easy Continue reading
The toasted coconut complements the sweet, juicy carrots, the lemon juice and coriander add a citrusy balance. Continue reading