Norfolk. The home of the root vegetable. Indoors, we ate mashed carrot and swede, roast parsnips, pot roast turnips, baked potatoes, pickled beetroot. Outside there were clamps of sugar beet and mangles everywhere. But I cannot remember ever eating or seeing celeriac. Technically a swollen hypocotyl, celeriac starts off knobbly and tough-looking but by the …
Tag: base
Ratatouille
Another easy recipe, hardly anything at all to do here - practically cooks itself! This is essentially a Mediterranean dish and the scents of the herbs, garlic and oils are pretty important. Ripe, flavourful tomatoes are necessary too - if unavailable, use a tin.
Operatic pancakes
In this post I return to pancakes, this time English ones. Traditionally served with lemon and sugar, always good, they are a very adaptable backing for savoury and sweet fillings and can be eaten at any time, all day long. The 70's (Hippy) version would have been stuffed with leeks and baked in a cheese sauce. Here I have made one savoury and one sweet version
Sugo
A few of these recipes call for sugo. Sugo is just a Neapolitan home-cooked tomato sauce which is used as a base for many pizza and pasta dishes. Needless to say mine is not in any way authentic but I'm adding it here so you can find it without having to plough through other recipes …
Cooking for one 