Get your chops around this – colourful, crunchy, bursting with flavour, and good for you!
Erbazzone is sweet, earthy, savoury and salty, with contrasting textures of moist filling held between flakes of buttery, salty pastry. Heaven.
This sauce is made in less time than it takes to cook pasta!
Whoa! What a Mamma of a brunch: salt, crunch, carbs, smoke, mouth-feel and tang: Hot-smoked salmon, sorrel, poached eggs & pancetta socks it to them!
It’s the magical mushroom season and I’m hooked!
I’m addicted to mushrooms, or ‘the ‘shrooms’ as we call them!
Pappa al pomodoro is usually made in summer when tomatoes are ripe and plentiful, but this version, a ‘best-ever’, using both canned and roasted vine tomatoes, is scented and richly flavoured, chunky and textural, and is good at any time of year. Especially now when there is a nip in the air.
I love this freshly tossed, when everything’s all perky and standing to attention, the onion crunchy, the lemon biting fresh and the chilli gnawing the back of you throat …
This is loosely modelled on a typical salad you might find around Nice … but there’s a bit of a leap of faith here.
This time of year to me means eating light and eating outdoors. I have my dad Remo to thank for the inspiration for this recipe. He’s constantly pottering away in the garden and has got the greenest thumbs I’ve ever seen, though not literally, of course, haha … that could be a bit spooky. The zucchinis I’ve used here are some of his little babies.
I can never work out whether celebrating the last day of the year is more fun than celebrating the first day of a new year – it generally depends on what ungodly hour my head hits the pillow after seeing in the new year. But once I’m up and pottering, tea and toast won’t cut it – I’m after the full monty combo of carbs, fat, salt and chilli. It’s the best way to clear the cobwebs I reckon.
Serve olives to nibble while preparing, good bread to serve alongside and a glass or two of the doctor’s medicine (Rioja) to wash it down. It’s like bringing Spain to your place.
Sweet corn is at its sweetest when just picked.
Ooooh my first recipe for the blog! Exciting stuff. It’s not as though Spring Burghul Salad and I go way back or share a life’s history of satisfying nourishment or anything. It’s just that one day I was in need of something sustaining so had a look in the pantry, became a little overwhelmed with the choices, but decided to give it a go anyway, and this was the result!
This is another dish on the S.P.Q.R menu that has been popular since the early days. It is easy to make and is always a pleasure. Perfect with a crisp sauvignon blanc.