This is my version of the classic Portuguese dish, Porco Alentejana, a succulent mix of pork with clams cooked in a red pepper sauce. It’s a totally different take on surf ‘n’ turf and much more harmonious and subtle than most. It’s a fabulous weekend supper dish. 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 love leftovers, I really do. Some people don’t, which makes me wonder whether they a) eat everything they cook in one sitting, b) have bulging bin bags of food waste or c) simply exercise better portion control than me. Answers on a postcard. Continue reading
When I first launched this ‘basics’ series I asked for suggestions from readers. Quite a few people asked how to make stock. I must admit I’ve been postponing a response as it’s a thorny subject.
If you’d like to know how to make a restaurant-standard demi-glace, or a bone broth that’s simmered for 24 hours, you’ve come to the wrong place. I don’t have the patience for the first or the inclination for the second. 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
Personally, I’m very partial to cold cuts in the aftermath of the Big Christmas Day Blow-out and it’s rather nice to have a breather from all the cooking. But if you still have ham and turkey sitting in the fridge after that, these little pies are a real treat and the cranberry sauce gives them a lovely flavour lift. 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
Croquetas are a tapas bar staple and one of my favourite Spanish nibbles. Crispy on the outside, soft and luscious on the inside, you can make them with cheese, ham, tinned tuna, boiled egg, prawns … they’re all delicious. Continue reading
This makes a generous meal for a big family dinner, the flavours given a warm glow with seasonal spices and smoky chipotle chilli. It’s a good make-ahead dish for the Christmas and New Year period, an easy way to feed the masses (no pun intended). Continue reading