Goan Fish Curry with Fragrant Rice 🔗 — Excerpt: Method Prep time: 10 min Cooking time: 30 min Step 1 Put a saucepan with 500ml of salted water on to boil. Wash the rice in a sieve under cold running water. Lightly crush the cardamom pods, just enough to reveal the seeds.
Rachel Roddy’s recipe for piadina flatbread 🔗 — Excerpt: No 17 on my plan of things to do when things change: take the 7.25am train from Roma Termini to Ravenna, walk out of the station in search of the first place that will serve me a piadina romagnola, then eat the warm fold as I walk towards Piazza Del Popolo. Until then, I will make them at home.
Easy as 1,2,3: chefs on the 50 most simple, delicious three-ingredient recipes 🔗 — Excerpt: Most easy recipes are not easy. Achieving simplicity is never actually that simple, but in the kitchen it is usually also contingent on a well-trained hand and a very well-stocked pantry. This makes the genuinely easy three-ingredient recipe a holy grail of sorts.
Chard dressed with lemon and Parmesan 🔗 — Excerpt: Method Prep time: 15 min Cooking time: 10 min The leaves and stalks generally need to be cooked separately, so to prepare, wash the chard thoroughly and strip the leaves away from the stalks. Slice the stalks into ½ cm long pieces.
Whipped feta, potato stew: Anna Jones’ recipes from Greece 🔗 — Excerpt: One of the things I need to remedy is is not having spent enough time in Greece. I’ve been there only twice (both times to the islands), but I find myself daydreaming about being there more than any other place. I think that’s why I cook so much Greek food.
Anna Jones’ squash and crispy kale pizza recipe 🔗 — Excerpt: Pizza is a big part of my life. It’s both my and my four-year-old’s favourite food, so a lot of our meals revolve around it, and happily so. We are lucky enough to live in a part of London where there are good sourdough pizza places every 10 steps. In pizza terms, we are spoilt rotten.
Cooked Rachel Roddy’s recipe for fried potatoes and eggs for Sunday brunch. Very comforting! Had to use a wok because I didn’t have a lidded frying pan with enough room for nearly 1.5kg of potatoes.
How to make the perfect broccoli and stilton soup 🔗 — Excerpt: So entrenched is broccoli and stilton in my canon of classic soups – well up there with the likes of tomato, minestrone and chicken broth – that I’m slightly taken aback not to find it in Lindsey Bareham’s comprehensive collection A Celebration of Soup, or indeed in any of the other books I
Been shopping - now fully equipped for Xmas cake making this weekend. Apprehensive because last time I tried this the cake was terrible and ended up in the bin. But that was about 25 years ago…
