This is an enormously useful and versatile sauce to have in your arsenal: eat it simply stirred through pasta, serve it with meatballs, chops or sausages, cook it until it’s thicker and use it as a pizza topping, thin it down and eat it as a soup. Continue reading
Cheat’s meatballs, these (what on earth did you think I meant?). You can tweak the flavourings to your heart’s content but all you really need is some seriously good-quality sausage meat and an egg to bind it. Paired with a quick home-made tomato sauce and a robust pasta, this makes a very satisfying supper. Continue reading
Pippa is a vegetarian friend who finds my carnivorous habits distinctly off-putting.
She’s asked me for more meat-free recipes. It’s not that I don’t cook vegetarian food. I do. But I wouldn’t say any of it was particularly ground-breaking.
Cauliflower cheese, vegetarian curries, mushroom risotto, cheesy quiches and omelettes. I mean, they’re all really tasty, but any self-respecting vegetarian would already have their own version.
I’ve been racking my brains for something a bit more imaginative. Continue reading