My neighbour Joy is the kind of person who gives of herself utterly. Occasionally, she makes a big pot of something tasty and feeds family, neighbours, friends. The other night she knocked at my door with a still hot container of spicy-delicious lentils and roti. I have made no attempt to obtain the secrets of …
My own ancestral link to chowder would have to be the hard tack eaten by sailors. These days there seems to be a lot of cream in chowder, but I don't think cream would have survived for long out on the Grand Banks. More likely a mush of hard tack and water. I imagine the cod fisherman eating saltfish chowder on the outbound journey and fresh cod chowder on the return ...
Faced with the ends of a vegetable delivery it can be hard to think of what to make. Here is an easy and flavourful creamy soup which can be eaten as is or used as a base for chowders and pie fillings. Plenty of possible substitutions - just use what you have left over.
I started making mezzelune when teaching English through cooking. Thought I had invented the name, and then saw some in Tesco's a week later. These are finished in the oven - I think it makes for a more delicate mouthful. It's best to choose only a few ingredients, as on a pizza. But here I am suggesting two different fillings and a sauce. If you think making the ravioli is too fiddly, just roll out the dough in thin rectangles and make lasagne instead.
The only time that Mrs. Cooper could be diverted from her subject (which was American History) was if you could get her talking about her former students. They were smarter than we were, way smarter. They were busy graduating magna cum laude, there was not much hope for us
If, like me, you’re lucky enough to have an established fig tree in your garden (ours is at least 8 years old), you’ll enjoy picking ripe figs from mid summer into the autumn. 2020 as strange a year as it has been, has produced a bumper crop of figs even in England. We ate and gave plenty away as they came off the tree, enjoying their honey sweet taste for almost three months. I always peel them, though I know some people will wash them and eat them with the skin on.
Scophthalmus rhombus, if you prefer, is a firm fleshed mini turbot. This one was caught somewhere off the South West Peninsula. Most cooks seem to fillet or roast in slices but I have gone for cooking it whole here using a reverse braising method.
This recipe comes from one of my favourite books, Cooking Texas Style by Cindy Wagner and Sandra Marquez. My copy was purchased at the Alamo in 1991. I have been making the brownies ever since. Some years I get confused about cups and ounces and am still not totally sure what a cup of butter is but have done my best to translate the recipe into metric units. I’ve made some changes - halving the sugar...
Dodging the showers is easier when barbecuing for short periods. The steaks of wild trout shown here (line caught in a West Country river) take no time at all, and there is plenty of room on the grill for peppers and tomatoes (sausages can go on after all these have cooked).
This simple curry was circulating around North London in the 1970s. It has no pretensions to be anything else.