Recipes

RED, WHITE AND GREEN PICCALILLI

RED, WHITE AND GREEN PICCALILLI

This recipe calls for a basic clear vinegar – distilled malt – and it’s ready to eat as soon as you’ve made it. The vegetables need a short spell simmered in brine first, before they are added to a sauce that coats and preserves them. Using wholegrain mustard and white pepper isn’t traditional for piccalilli, but they add a warming[Read More…]

by 26 juin 2019 0 comments Recipes
GOLDEN PAVLOVA

GOLDEN PAVLOVA

This mallowy meringue cake, topped with cream and fruit, is such a crowd-pleaser. It’s also great to serve at any time of year, as you can match the fruits to the season. The idea of this flouncy crust and billowing cream filling topped with fresh fruit originates from New Zealand and is said to be named after Anna Pavlova, the[Read More…]

by 26 juin 2019 0 comments Recipes
THE BEAUTY OF BALSAMIC

THE BEAUTY OF BALSAMIC

Back in the 90s it was de rigueur to serve a small dish of olive oil and balsamic vinegar with bread at the beginning of every restaurant meal. It became so popular (and we were so addicted to it, too) that even those places that weren’t serving cucina rustica Italiana would offer it. It may have dropped off the culinary[Read More…]

by 26 juin 2019 0 comments Recipes
A SOFTER-TASTING AIOLI FOR PAN-FRIED FISH

A SOFTER-TASTING AIOLI FOR PAN-FRIED FISH

Garlic mayo, otherwise known as aioli, is simply made with egg yolks, garlic and olive oil. Here a splash of vinegar is also added at the end to stop the sauce tasting too oily. The garlic is cooked lightly at the beginning so it gives a softer flavour than the traditional recipe         Makes enough to serve 8         250ml olive oil[Read More…]

by 26 juin 2019 0 comments Recipes
3 CLASSIC (ISH) SALADS AND THEIR DRESSINGS

3 CLASSIC (ISH) SALADS AND THEIR DRESSINGS

Sometimes the most simple marriages of ingredients are the most rewarding. Knowing how to knock up a great salad means you’ll never be short of supper ideas on those nights when time is short and all that’s to hand is a jumble of ingredients. Slicing, dicing and chopping them into uniform-sized pieces and tossing in an aromatic dressing will transform[Read More…]

by 26 juin 2019 0 comments Recipes
STUFFED COURGETTES – ASIAN-STYLE

STUFFED COURGETTES – ASIAN-STYLE

A glut of homegrown vegetables is both a gardener’s delight and despair – it’s brilliant to have grown so much successfully but how to find yet another inventive way to use up the crop? Here’s a twist on an old favourite that calls for very little prep, leaving the oven to do all the work. Stuffing courgettes and roasting until[Read More…]

by 26 juin 2019 0 comments Recipes
RED PEPPER, CHICKPEA AND HARISSA DRESSING FOR PAN-FRIED HAKE

RED PEPPER, CHICKPEA AND HARISSA DRESSING FOR PAN-FRIED HAKE

Sherry vinegar is made from the fortified wine, sherry, and has a slightly higher acidity than other vinegars, so it is an ideal match for sweet Mediterranean vegetables such as peppers. There’s lots of flavour going on in this sauce, thanks to a dash of the spicy Moroccan chilli paste, harissa. The splash of sherry vinegar helps to cut through[Read More…]

by 26 juin 2019 0 comments Recipes
PORK VINDALOO

PORK VINDALOO

It’s no surprise, bearing in mind its long history, that there are many variations of this Christian Goan dish. It’s thought to be a riff on carne de vinho e elhos, the Portuguese dish which is a simple offering of pork cooked long and slow in wine vinegar and garlic until tender. Apparently the Portuguese brought chilli to India during[Read More…]

by 26 juin 2019 0 comments Recipes
FIVE-HOUR PULLED PORK

FIVE-HOUR PULLED PORK

Here’s a recipe that needs very little work. Just marinate the pork then leave it to cook slowly in the oven until the meat can be pulled apart with two forks. The marinade turns lovely and caramelised on the outside as it cooks. There’s a quick salsa to go with it at the end, too, with a sharpener of white[Read More…]

by 26 juin 2019 0 comments Recipes
BRAISED LAMB WITH ROSEMARY AND RED WINE

BRAISED LAMB WITH ROSEMARY AND RED WINE

Have you ever checked the seasoning of a casserole only to find it tastes a bit flat and needs something to bring all the flavours together? Stir in 1–2 teaspoons of sherry vinegar to sharpen it, leave for 5 minutes, then taste again to check the balance of flavour. Try this simple oven-braised recipe, scented with rosemary. Serves 4         1[Read More…]

by 26 juin 2019 0 comments Recipes
SPECIAL SLOW-ROASTED TOMATOES

SPECIAL SLOW-ROASTED TOMATOES

Yes, you can roast tomatoes a quicker way – in the oven at a high temperature – but give them a little more time, at a much lower setting, and you’ll be rewarded with these jewels. A splash of vinegar is used here in the dressing and also added at the end, and it’s this magical touch of acidity that[Read More…]

by 26 juin 2019 0 comments Recipes
FRIDAY NIGHT STEAK AND SIDES – TWO WAYS

FRIDAY NIGHT STEAK AND SIDES – TWO WAYS

Rib-eye steak is the cut to choose for these recipes, the one where the fat is marbled all the way through the meat, which melts into the flesh as it cooks and gives it lots of flavour. One thick steak weighing around 300g will stretch to serve 2 and becomes even more of a bargain if you can find a[Read More…]

by 26 juin 2019 0 comments Recipes