Another fine idea from Olive magazine. You start with a fairly ordinary risotto bianco: arborio rice (two handfuls per person) fried in two tablespoons of butter for a minute, then add a glass of wine until almost dry. Then ladle in hot vegetable stock until the rice is swollen and tender. Season and add parmesan to taste. The artful touches […]
Read moreA quick and easy dinner based on something seen in Olive magazine: red onion, diced courgette and carrots fried in oil flavoured with cumin and paprika. Once they’ve softened a little, a tin of tomatoes and a little veg stock is added then left to simmer until all the veg is tender. I’ve topped it here with some sliced flour […]
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 moreOnce again the wonderful Delicious magazine brings another great recipe. Grab a lentil curry ready meal and mix with freshly-boiled veg – a clever way to mix the tricky parts of Indian cookery with ‘real’ ingredients.
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