There must be a million of these types of recipes. And this one’s pretty straightforward: pork sausages fried quickly until browned, then a splash of Marsala for fun. A tin of tomatoes, cannelini beans and a jar of bacony pasta sauce, and after some bubbling away, that’s it. Ladies and gentlemen, winter has arrived. (PS. the ham wasn’t ready yet […]
Read moreThose Matheson’s sausages in a vacuum bag – great aren’t they? Of dubious provenance but undoubted flavour. Great in a sandwich with mustard, yum. Or here, where they are pressed into service into a potato salad to convert it into a main meal. There’s boiled new potatoes in there (really!), cooked green beans, fried onions and sausage, tumbled with a […]
Read moreEisenberg’s, opposite the flatiron building. A famous sandwich joint from 1929, at which we grabbed the above breakfast. It wasn’t the food that made it, more the 60+ yr old guy behind the counter gabbing on about his sick mother, his rich aunt, and being invited to Amish reservations. Hilarious and memorable.
Read moreSorry about the rubbish name for it, but that’s almost all it is! It’s a Jamie Oliver recipe that’s a marvel for taking on the leftovers and gluts from the garden. My tomato plants have been kind to me this year; now I have the remainders to use up and this is just the thing. Any tomatoes to hand get […]
Read more