Another one from someone who’s becoming a quiet hero of mine, Angela Boggiano, as usual crafting taste, thrift and technique in a clever way. Meatballs: turkey mince, lemon zest, breadcrumbs, paprika, a little cayenne, parsley. I fry them all ove, then add some chicken stock to the pan. This gets them all moist and part-poaches them. Toss in some cooked […]
Read moreSome friends were coming over, and I wanted something a little elegant and classy as a starter. I was cooking for a vegetarian friend, so there are considerations there. This was a recipe from Jason Gillies, actually from a magazine she had bought me, so it had a serendipity to it. It was a bloody long process – definitely worth […]
Read morePure Boxing Day indulgence – flaky, moist croissants stuffed with crispy pancetta and baveuse scrambled eggs. Slightly sickly but wonderful.
Read moreSomething of a Christmas tradition for these, me. I used to pore over Mum’s “Cooking for the Freezer” book and most years on Christmas Eve produce a batch of cheese straws. I’m sure the process would take about three hours and there would be that dreadful Dudley Moore Christmas film on in the background. One year, after preheating the oven […]
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