I have to say that I am generally not a big fan of Ottolenghi. This may be because he seems stuck in one or two flavour ruts which don’t appeal. One rut is za’atar, which just doesn’t do it for…
I have to say that I am generally not a big fan of Ottolenghi. This may be because he seems stuck in one or two flavour ruts which don’t appeal. One rut is za’atar, which just doesn’t do it for…
I think my long-standing opinion of caraway seeds may have been (dis)coloured by Kümmel, a caraway flavoured liqueur, or possible Seed Cake from a grandmother or two. Given that I like most things alcoholic, you can definitely keep the Kümmel.…
This is one of my absolute favourites; it positively screams Mediterranean and sunshine at you. This is one of our weekly staples and can be used in a wonderful variety of ways. What better way to accompany a barbecued shoulder…
OK, I’ve got this under veggies which may be a bit of a stretch given the eggs. This has become one of our staple lunches. Heuvos Rotos is Spanish for Broken Eggs. It is usually made with fried eggs being…
A part of my attempt at BIR (British Indian Restaurant) curries, Bhindi Bhaji is one of our favourite vegetable accompaniments. Planning serves: 2/3 preparation time: 10 mins cooking time: 20 mins Ingredients 500g fresh okra 2 medium onions, halved &…
A vegetable accompaniment that started from one by Nico Ladenis. The original, I realized after I first cooked it with red lentils, uses green lentils. DUH! It also involved double cream and a bothersome demi-glace but I think cream is…
I’ve always been fond of Sag Aloo as an accompaniment in our local, excellent Indian restaurant and, having some potatoes and spinach to use up, decided to try this as a side to my chicken and lentil (Murghi aur Masoor…
This is the most successful execution of Braised Red Cabbage that I’ve come across. I think it’s the addition of a tiny amount of mixed spice that makes the difference. The original uses cooking apples, white onion and white wine…
My version, Anglicized, freshened up (real garlic instead of garlic powder) and cooked differently, of Paul Prudhomme’s “Basic Rice” in Louisiana Kitchen . This is a very necessary accompaniment to Shrimp Etouffée. I like to mould it in ramekins lined…
Butternut squash has become very popular, almost ubiquitous, and it’s an orange colour so it must be good for you. I think it is at its best roasted when the full flavour develops. As well as making a good accompaniment…