Another ‘leftover’ from an Easter anti pasto and another recipe worth posting.
This is one of the best things I have made. A moment of serendipity, just when you can’t imagine what to cook, something rather good comes out of nowhere…
You can’t go wrong with beetroot and goats cheese – so I make no apologies for another version of this tasty combo.
Kohlrabi has a faint taste of coconut. It’s crisp and crunchy, so I thought it would be perfect in an Asian salad.
I happened across an unusual fresh herb. ‘Fenugreek!’, the stall holder calls out. I asked if I could taste some – definitely interesting. I then asked the man how he cooks with it. He said, ‘How would I know, we don’t cook with it, We are from the Middle East – only Indians cook with it – they call it methi… ‘…
Rhubarb is brilliant – it’s got a silly name, it’s vegetable that tastes like fruit, and its pink! My ‘deconstructed’ crumble keeps the shape and the beautiful colour of the rhubarb and transforms a homely pud into a something special.
Celeriac and potatoes have a wonderful affinity, but the real delight of this recipe Cyprus potatos – their nutty taste and texture is perfect in a gratin.
Venison is a rich, lean, healthy and very tasty meat. A small haunch cooks very quickly and is a great alternative to beef.
Pete always liked my Asian-flavoured sweet glazed ham. So here is a version based on five-spice flavourings.
I made eight flavours of biscotti as Christmas gifts. A bit mad, but lots of fun. The photo shows the hazelnut, orange and chocolate, and chocolate and chocolate flavour – the rest were eaten!
I was blown away by a nduja pizza I had in London. So naturally, I bought some the next time I was in my Italian deli…
This is a clever way with meat balls. As small individual portions it makes an elegant Italian starter. The smaller-sized meatballs and thin spaghetti also make a fun and wholesome dish for children. Or piled high on a big platter it makes a great family dish to share around the table.