This is a gorgeous brunch dish that’s quick enough to prepare even if you’re a little the worse for wear, but sophisticated enough to serve for a brunch party. With a sparkling glass of cava, some thickly sliced avocado with lemon and salt, and some really good crusty bread, you’ve got a spectacular late-morning feast.Continue reading “Chorizo, Onion & Cavolo Nero Hash”
I have written previously on the merits of mussels. This is a fun party dish that combines the elegance of steaming in white wine with the fun of a crisp canapé. It works best with large mussels because you are cooking them twice, thereby reducing the risk of overcooking. But of course, you don’t alwaysContinue reading “Crispy Baked Mussels on the Half Shell”
After a year of cancellations I am only too thrilled at the prospect of a government-sanctioned holiday, albeit an outdoor one. Of course, dining al fresco in early April is always going to be a gamble. Apart from the obvious practical steps (advise guests to dress warmly, come up with a rain plan), a menuContinue reading “An Italian Easter Feast Outdoors”
If you’re looking for a hostess gift, a small batch of basil salt is a surprising and useful foodie present. Show up with a small, attractive jar of the salt, some gorgeous heirloom tomatoes procured from your local farmer’s market or specialty shop, and a bottle of really good olive oil. I, for one, wouldContinue reading “Basil Salt”
As children we often ate cornbread with chilli. Sweet and sticky, it’s the perfect accompaniment. I eat this just as happily as an adult – after all, there’s nothing like a bit of nostalgia in the kitchen. Satisfying to bake, comforting to eat. A true joy. Feeds 6 – 8 Ingredients 1 cup (166g) fineContinue reading “Classic Cornbread”
I regard cold, cooked chicken as the reward for roasting one in the first place. Indeed, I often roast a larger-than-needed chicken just so I have the luxury of picking from it in the days ahead. If used thoughtfully, a whole chicken can feed two people at least three times – four, if you canContinue reading “Using up Leftover Chicken”
A lovely light dinner or exciting first course, these crispy bundles really deliver on taste and texture. If serving these as a first course, divide the filling into 6 and use one sheet of pastry per person for 6 bundles, using unchanged quantities of everything else. If you haven’t got any cooked chicken to hand,Continue reading “Chicken, Chorizo & Swiss Chard Phyllo Bundles with an Avocado and Tomato Salsa”
Cooking whole fish, on the BBQ – or otherwise – has always somewhat eluded me, and I expect it has for lots of other people, too. I wasn’t quite sure how to cook it (compared with the convenience of fillets seared in a pan or cooked under a broiler), was slightly squeamish at the ideaContinue reading “That Time I BBQ’d a Whole Trout”
A comfort food classic, and healthier than it feels. Fabulous the next day, too. Feeds 4 Ingredients 4 bell peppers Olive oil Salt and pepper 1 onion, finely diced 250g sausage meat (about 4 medium sausages) 1 heaped tsp dried oregano leaves 1 heaped tsp fennel seeds 1/4 tsp chilli flakes 28oz (800g) tinned tomatoesContinue reading “Sausage-Stuffed Peppers”
One of the least enjoyable kitchen tasks is the act of squeezing sausage meat out of its casing to add to pasta sauces, stuffed peppers or sausage rolls. Instead, use a sharp pair of scissors (or a paring knife) to score the casing down the length of the sausage, then flip the meat out andContinue reading “Easily remove sausage meat from its casing”
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