I’m in no way Jewish, but I’ve no problem in magpie-ing the best of other cultures’ celebratrory food. A passover classic then: brisket. I browned the enormous bit of meat in a pan first, then chucked in an onion, some celery, some garlic, some bay, red wine, Dijon mustard and beef stock. Lid on, I pretty much left it alone […]
Read moreI’ve two versions of a spaghetti bolognese; a workaday version or this, my I’ve-got-a-whole-day-to-spare version. It’s heartily lifted from Antonio Carluccio who claims it’s the way they do it in Bologna. It’s simple to the point of absurd and a very short ingredient list. I start by browning mince; an equal combo of pork and beef. The pork lends wonderful […]
Read moreThis wonderful little creation is a result of a supplement from olive magazine, courtesy of cathyella’s generous subscription present 🙂 There are a number of elements to it, all made separately and then brought together on the tart. Purple sprouting broccoli is blanched for 2 mins and refreshed in cold water to arrest the cooking. Good quality Italian sausages are […]
Read moreUtterly unpretentious, and a standby for all American moms, the mac and che’ is immense pleasure in a pot. For me I boil up some macaroni, then when it’s nearly cooked chuck in broccoli florets and chopped hot dogs for a couple of minutes, so they are all tender at the same time. Whilst this bubbles away I knock together […]
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