I wanted to treat some guests to something a bit fancy and a bit special, yet could be made well in advance. I hit on a “strawberries and champagne” theme and sidetracked over to jelly. So I had strawberry jelly made with champagne with strawberries suspended in it. I’d intended to make a champagne foam to top it off too, […]
Read moreAfter the very successful chicken with chickpeas finished with balsamic vinegar, I thought I’d take a moment to talk about one of my favourite ingredients. I don’t remember hearing much about it pre-Jamie (late 90s) – though I suspect Sophie Grigson mentioned it as it’s very her. I definitely can’t imagine a larder without it now though; it’s a permanent […]
Read moreYes, another recipe from Jamie Oliver’s book Jamie’s America. This one is a rich, moist chicken breast over a hearty and fiery chickpea stew. It sounds peasanty – and it is – but like most peasant foods is earthy and satisfying, and dead easy. I’ve used chicken breast with skin on as I want to give it time in the oven, […]
Read moreSomehow, despite a relatively agnostic upbringing, I have a lot of Jewish recipes as standbys in my collection. I don’t live in a particularly Jewish area, nor know any particularly active Jews. Maybe it’s the cunning economy ingredients that agree with me, using what there is to make outstanding hearty dishes. There’s so much love poured into them, which I […]
Read more