Another slice of pure joy from Leon 2. This Greek-inspired family recipe is a delight, and I particularly enjoy the use of macaroni as a carb. The tiny pasta tubes bring out the kid in me. The original recipe called for dried mint but I tend not to use it and went for the mostly authentic dried oregano instead. And […]
Read moreI was watching Rick Stein on one of those Saturday Kitchen clips the other day, and I happened to notice that he’d made little potato cakes to go with a fish dish. I wanted something to go with my lamb madras, and these (with some Indian tweaks) seemed just right. I was amazed how good they were for something thrown […]
Read moreWhen I get a craving for curry, there’s no stopping me until I’ve made one. And this one was great, zingy and powerful, with a creamy finish. Brilliant yellow and bursting with freshness. Lamb madras (based on Allegra McEvedy’s Leon Gobi recipe): 500g lamb shoulder, diced 1 onion, sliced 1 carrot, sliced 2 thumb-sized pieces of ginger, peeled 5 cloves […]
Read more
I seem to be rather drawn to Jewish dishes. I don’t know what it is about them but all the flavours I crave are right there and exactly what I’m after. This is one such dish, a hands off dish of beef and beans called cholent. I found this casserole in the pages of Leon 2, and it was my […]
Read more