A 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 moreAn upcoming Ottolenghi recipe calls for scamorza, or smoked mozzarella. You can buy it, but I thought “pfft. I’ll smoke it myself”. I don’t actually own a smoker, yet recipes not involving them don’t really seem to exist that I could find. What I could find is that pecan nuts are the main smoking ingredient. My mind wandered to the […]
Read moreImagine my glee when Mrs Roastpotato texted to tell me she’d managed to secure a reservation for the hottest ticket in town: Morrisons Café in Maldon. We’ve been on the phone every day for weeks trying to get in, but it was always engaged, or when we did finally manage to get through it was fully booked. It’s one of […]
Read moreA tale of two halves here: cheeky Essex boy meets Eastern-influenced vegophile. Jamie Oliver’s current series Jamie Does… visits different cities and squeezes the food out of them. I’ve scribbled quite a few of them down, but his recent Andalucian pork chop recipe really connected with me. He cut a slit in a pork chop, then stuffed it with a […]
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