The latest series of Great British Menu has been hit and miss. Tweaks to the format were needed, but there’s still too much footage of chefs stomping around damp fields saying things like “lovely sheep, that” and then butchering it. Tad repetitive, no? And a further knockout stage (obviously what was missing, though at least there’s something on the line […]
Read moreA punchy treat from Yotam Ottolenghi’s new book Plenty. It’s a cauliflower frittata packed with smoky flavours. I used scamorza (you can buy it, or make your own as I did here), smoked paprika and smoked sea salt to amp up the aromatic flavour. It’s also important to ‘toast’ the cauliflower in a pan before pouring the egg mixture in […]
Read moreRegular readers of this recipe rolodex may be quite surprised to learn that I’ve never made my own mayonnaise. One more reading of Nigel Slater’s Appetitenagged at me to do so, so I did. I was wary of the whole splitting thing but luckily did not encounter any of the emulsion demons. I gathered about half a dozen different recipes […]
Read moreI have a version of carbonara I like to use when I need to keep the calorie- or egg-count low for this classic Italian pasta dish, but sometimes I need to bust out the real deal. The recipe often comes up for fervent debate, but I think most can agree that pancetta, eggs, cream and parmesan play a part in […]
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