Really Easy Creamy Tomato and Basil Tortiglioni
This is part of a series of really easy dishes – this one only take as long as the pasta does to cook. They’re perfect for a quick supper after work or lunch or tea with the kids.
Pear, Watercress, Spinach and Rocket Salad
This is a great little appetizing starter. It works best with pears that are just under ripe.
Hake in Green Sauce
This is a staple of the Basque region of Spain. It seems in every way a bit foreign or difficult. But it’s basically fish in a parsley flavoured sauce. It’s a good recipe to learn as you can swap around the ingredients endlessly to suit your taste and budget.
This is based on an Erdbeer-Biskuit-Kuchen recipe from a German fruit flan cookbook. I was given the book during a recent trip to Germany by our hosts during ‘Kaffee und Kuchen’ (traditional coffee and cake social just after lunch).
Pappardelle with Parma Ham
Another ‘leftover’ from an Easter anti pasto and another recipe worth posting.
Roasting tomatoes is a useful technique for adding sweetness and depth of flavour to tomatoes.
Quick Lasagne with Tuna and Sliced Vegetables
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 Asian Salad
Kohlrabi has a faint taste of coconut. It’s crisp and crunchy, so I thought it would be perfect in an Asian salad.
Monk fish and Prawn Methi, Marsoor Dal, Lemon and Chana Dal Pilaf with Paratha and Chutneys
I happened across an unusual fresh herb at the market: ‘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. ‘How would I know,’ he said, ‘we don’t cook with it, we’re from the Middle East – only Indians cook with it – they call it methi.’ And so, my cooking everything methi phase begins…
How To Make A Roast Dinner Last All Week
This is not just a post idea – this is how I normally manage our food – sustainably, economically and without waste.
Corned Beef & Hash
Corned beef has been an essential food for centuries, does it really deserve such a bad press?
Rhubarb Crumble – Deconstructed
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 Cyprus Potato Gratin
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.