This poor, poor recipe: it got bumped for weeks and weeks off the menu as other things came up, we got home late, someone invited us out… and finally we made it. It was very nice, luckily. The lamb was supposed to be koftas but mega-juicy onions didn’t allow the meat to bind into kebabs. So instead the lamb mince […]
Read moreA 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.
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