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.
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.
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