I’ve been meaning to share this guest post for at least six months, but until now, never managed to recreate the lovely dish Atlanta prepared nonchalantly in Cornwall this summer. This was despite her sending me the recipe straight afterwards, in curry-coloured font. A long …
Everyone has their version of ragu Bolognese, so I’m a little nervous making cocky claims about mine, but it is good I promise… As ever, low (temperature) and slow (cooking) is the key. 100g streaky smoked bacon – sliced into small strips, say 3mm 2 …
We always used to tease Mum that she was no good at pastry. Her certificate from the Cordon Bleu School in Paris was for a Très Bien degree, but it had ‘avec pâtisserie’ crossed out, as she had not completed that module. This guest recipe …
Not the most alluring title, but less clunky than “Chicken and chorizo with peppers and butter beans”. It tasted even better reheated a couple of days later, after the flavours had mingled and mellowed in the fridge. More of a curate’s egg of a dish …
You could eat bacon and eggs every night, but sometimes I need a carb-fix too. Easier than you think and well worth the modest effort. A soothing dish that reminds me of my yoga instructor adding “gently” to every direction. Just a few ingredients, so …
Another dish dictated by what was to hand, rather than what was called for, with the added benefit that I can claim the resulting recipe as my own. In Lucas Hollweg’s lovely original the fish nestled on a bed of spinach, which sounds yummy, but …
I thought I’d never include a chicken breast recipe – my least-favourite part of the bird – but here goes… This ersatz Indian marinade adds plenty of flavour and should prevent the meat drying out, solving my usual qualms. 4 plump chicken breasts 5 cm …
Another easy one for the BBQ, if you can be faffed using a food processor. I confess to overcooking these a little, but they were still pretty juicy and spicy. Lovely with cooling yogurt & mint and a quick pickle or tomato salad. Serves 8, …
My favourite parts of a roast chicken are the wings – succulent meat and plenty of crispy skin to nibble off the bone. Luckily, most people prefer breast or leg meat, so the wings are often cheap offcuts at the butcher’s. Here they’re marinated in …
I’ve almost certainly read a recipe like this before, but put this together on a whim, when I remembered I’d taken some fish out of the freezer and really should eat it. In a jiffy, it was wrapped in dried ham; nestled snuggly with tomatoes; …
A long list of ingredients, so make a big batch. This recipe has evolved with many happy experiments over a couple of decades. Chilli should not just be hot; but rich and complex. Sounds pretentious, I know, but I’m chuffed with this and get more …
