I cannot tell you how excited I get when late-April rolls around, and the asparagus season rushes on to us. Yes, you can get it almost any time of year but the Peruvian imports of November taste like skinny peas. It just doesn’t travel well. This is one ingredient where buying British is unequivocally best. Thankfully scarcity is not the […]
Read moreWell lookee here, another Ottolenghi recipe. And yes, it’s from Plenty, since you ask. It’s one of those kind of throw-it-in pasta recipes that I like, where the sauce is made in the same time as the pasta boils. In Ottolenghi’s original recipe it’s not explicit but you work out that you need four pans going at once which is […]
Read moreI took the rare opportunity to do an entire meal on the BBQ, thanks to a timely blast of good weather. Chicken breasts are pounded flat and seasoned, then put straight on to the hot grill. Oiled asparagus joins it on the bars. Meanwhile on the hotplate side some capers are pushed around until they develop a crust, then put […]
Read moreAs the green spear season trundles on, I continue to lavish attention on it by frying some slices of parma ham until crisp like shards of salt, and serving with steamed emerald asparagus from a local farm.
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