All posts tagged: recipes

Rice Soup with Chorizo, Pumpkin, Kale & a Poached Egg

I don’t like telling you what to do, but on this occasion, I must. It is almost the weekend, and it is very much Autumn, so what I need you to do, is to go out and buy a couple of raw chicken carcasses (most butchers will have them, and failing that 500g chicken wings), some ham bones, if you can get them, or a ham hock. You see with these, and some veg, you can make a sublime broth which will keep you in gorgeous soups for the week, as I have done. I just needed soup and lots of it. A home made broth is wonderful, far surpassing any commercial pretenders. Even those home made ones you see in shop fridges will not have been made with the love and care that yours can be made with at home. Love and care brings flavour, and health, and joy. I am insisting that you give this a go. A good home made stock will have clear strong flavours, but it is gentle too, and …

Announcing! Project: BACON. A New Book. With Your Help.

I have been asked many times about my next book. I have been thinking about it quite intensely for some time but never quite had the answer (until now). I have been speaking to many authors about their experiences over the last two years. I have met some really inspiring people that have self published their own books and have produced something that is entirely theirs and that they are proud of.  And not because they have failed in the traditional route, but for them, this was a much better option, giving them more control over the output and the book that hit the shelves. Once I decide to self publish, I decided not to pitch this book to a publisher at all. So it is not that I have pitched it and failed, I want to be very clear about that. Combined with the very positive & enthusing experiences that I have had with meeting brilliant self published authors, I know the people that I want to work with to produce my book. I am …

Behind the Scenes at Ottolenghi and Lunch

Some of you are going to hate me now, but here goes. Yesterday I went for lunch behind the scenes at Ottolenghi. The hub of all Ottolenghi activity, where recipes are developed and a lot of the restaurant items and most of the deli items are made. Ottolenghi are proud of their sourcing, and this is evident from the food. Each bite has an intensity of flavour and freshness that isn’t delivered unless you take extreme care with your ingredients, and how they are stored. Secret places and people. Every good restaurant has these. They generally don’t share them with us. Except Ottolenghi does now. In response to readers craving exotic ingredients from the books in order to recreate the food at home, Ottolenghi have now set up an online store, and they deliver all over the world. Ingredients, products, and wine too. Exciting, eh? And really delicious. Date molasses, sumac, za’atar, rose petals, (proper) rose water, dukkah. Fragrant and delicious. I cook a lot with rose petals (see the rose petal butter in my …

Some Recipes for Summer from the Archives

How glorious is this weather? I am pink-pink-pink from some exposure yesterday, and as a result, I am sitting inside waiting for the sun to sink a little before I expose my poor skin to its naked rays. I am thinking food and had a browse of my summer archives. Here’s some recipes you might want to try. Eat outside of course, that’s what I am planning to do. Bring on the summer picnics. Prawn Curry Burnt aubergine with sweet peppers and red onion Broad beans, green garlic & mint bruschetta Fregola Sarda with Asparagus, heirloom tomato and goat’s curd Tagliatelle with Purple Sprouting Broccoli, Anchovies and Pecorino Chargrilled peach & speck salad Broad Bean and Prosciutto Carbonara Crab Linguine

Covent Garden Real Food Market Stall: the recipes

And… drumroll! Now for the recipes. I was really excited by how many people really enjoyed the brown soda bread and cucumber pickle. I was a little nervous about how they would be received, and at 6am, sleep deprived and coffee’d up, I had a thought: what if people hate it?! Thankfully no one seemed to, in fact lots of people wanted the pickle and bread to take home, so if I do it again folks, I’ll make sure that I jar some and make some extra bread (if that’s possible!). As I said in my previous post, both of these recipes are very straight forward but with excellent results, it’s virtually impossible to mess these up. Depending on your taste you may want to alter the sugar/vinegar ratio in the pickle, I prefer it to be a little on the tart side. Both recipes are adaptations of Ballymaloe recipes. The original Ballymaloe soda bread calls for buttermilk, however, that’s not terribly easy to find in the UK, and when available it’s expensive. I substitute …

Savoury Pork Belly, Savoy Cabbage & Noodle Soup

Sometimes, the very best dishes arrive as a surprise, twisted children of the products of our store cupboard and leftovers. It’s always a pleasure when something tasty and comforting arrives as a product of these rushed confections and today’s dinner was this. Most readers are familiar with my pork belly obsession as are my friends, who are capitalising on this now. Of course I love cooking it for them, but it’s gone to the stage where I am cooking so much, I actually have leftovers! In truth, this is mainly because I am cooking a lot more of it, as I want it for sandwiches. I adored the pork belly sandwiches at Konstam, but I am not working nearby anymore and no longer get my regular fix. (I’ve really got to exercise a lot more to compensate for this regular fat influx. What to do about the arteries? I use a lot of olive oil. That’s ok? Right? No? I’ll balance it with healthy veggie dishes, promise.) So, today, I was faced with a mountain …