Harvest Greek salad

At last I have a small crop of cherry tomatoes! These, plus the herbs which always grow in the garden, call for a celebratory salad on this hottest of days. In Been Down So Long It Looks Like Up To Me, by Richard Fariña, the protagonist sets out carrying a jar of feta in his bag. A modern version of the latter is a key ingredient here.

Hot Sauce

I can eat it for breakfast, lunch and supper. I use it as a base ingredient for many other recipes - yes, with chili but also breakfast, barbecue pork and beans or tortillapatis. Doesn't taste anything like the bottled varieties - just hot sunshine on a plate (corn chip). Everyone has their own personal recipe, cooked or raw, mild or scorchio, but if you need somewhere to start look no further.

A bowl of red – store cupboard chili

In England, 1960s school dinner mince was grey and eaten with boiled potatoes. But at Montemalaga Elementary in Los Angeles it became sloppy Joes, tacos, enchiladas, hamburger and chili. Columbo is often seen eating a bowl of chili at his friend's bar. Despite the LA location, it is Mid-West chili, garnished with Saltine soda crackers. …

Continue reading A bowl of red – store cupboard chili

Minestrone senza formaggio

Taking a quick tour of the internet before writing this recipe I realised that there are wildly different ways of approaching this buxom vegetable soup. Some, incredibly to me, have no tomato (isn't that a minestre?) The subject of stock is heated. Some include ham and cheese. So, if you are happy with your own recipe there is no need to change. But, for anyone who has never made minestrone before, you might want to start here: