A dreadfully-named dish this one; but it inverts a standard cooking cornerstone in a way that really baffled me. It came from a Weight Watchers book of all places, though it has dubious dietary heritage. Rather than the time-honoured tradition of: sweat onions in oil, then add meat, the method for this is to dry-fry mince until it starts to […]
Read moreHere it is, the eponymous food of the blog. These were exceptional specimens too. Everyone has their own method for roast potato, though that stems from how you like your spuds. Me? Fluffy inside, dark and crisp outside. The science to this is that it’s surface area that collects fat – and therefore crispiness – so you want to maximise […]
Read moreAnother one from Nigella: a filling, warming bowl of food that assuages post-Christmas guilt. Relatively simple, tin tomatoes, whatever veg was to hand (courgette, cauliflower, onions, carrots, peas), stock and some Gary Masala, boiled up for a while and dotted with coriander. Served with a chewy, fluffy naan, it’s seriously comforting.
Read moreWhat a terrible picture. Doesn’t do it the slightest bit of a justice. It’s a typical Nigella orgy of sugar: melted chocolate, golden syrup and cream, mixed with broken biscuits and mini marshmallows. Set it in the fridge and cut to size. Unfortunately one piece, no matter the size, is never enough.
Read more