My friend – our friend – Matthew Locricchio was the loveliest, warmest, funniest and most generous and talented man. You’ll probably have gathered from the past tense that Matthew is no longer with us. You’d be right but in another way you couldn’t be more wrong. Continue reading
Possibly the perfect end to that special Valentine’s Day dinner, this easy-to-make tart combines a double hit of chocolate with the tang of orange marmalade. Continue reading
Milk-fed lamb makes sense if you’re living in a culture where you cook on an open fire and long, slow braises are pretty much out of the question. Who wouldn’t prefer something you can chew easily after giving it a quick flash in the pan?
But for those of us with more options it makes sense, to me anyway, to opt for something that’s had time to mature and develop flavour. I love lamb, preferably one that’s had time to roam the fields and put on a bit of heft. But if I can lay my hands on some hogget or mutton, I’m a happy woman. Continue reading
Not roasties, not hasselbacks, but stacked potatoes … crisp on the top, soft in the middle, they look sensational and the flavours will knock your socks off. Continue reading
There’s something pathetically froggy about spatchcocked poussins but my word, they taste good and they cook a lot faster, staying deliciously juicy. They make a fabulous supper and a very good dinner party dish. Minimum effort, maximum flavour. Continue reading
This is a warming, satisfying but healthy dish, perfect for a cold January evening when you’re still reeling from all the Christmas feasting but want a big bowl of comfort food. Continue reading
I’ve been leafing through a lot of cookery books this week, trying to find something to act as an antidote to the large-scale carnivorous feasting of Christmas. I wanted barely cooked vegetables, spice, and citrus. This Malaysian noodle dish hits the sweet spot. Continue reading
Cotechino is an Italian sausage traditionally eaten at New Year. Simmered, rather than fried, it is sliced into rings and served with lentils, the round shapes of each symbolising coins and therefore hopefully good fortune for the coming 12 months. Continue reading
The tree is up and decorated, the turkey and goose are nearly ready to be collected and there’s just time to squeeze in one last recipe before the family arrives for Christmas.
Make these chocolatey, fudgy, gently spiced brownies as an alternative to a traditional fruit cake, for a dessert or just for a sweet treat with a cup of coffee or tea … they’re versatile enough to fit in pretty much anywhere. Continue reading
Every time I make a fruit gin (which is often) I look at the boozy fruit left over and wonder what to do with it. This is the perfect solution, especially as gins of this sort are usually ready to be strained and bottled close to Christmas, and these truffles make such great presents. Continue reading