Polenta Pie with Eggplant
Holey Moley, this is just the thing for a freeze-ball night. And it feeds a crowd, and reasonably cheaply, too. BUT there are a few steps to it and it’s not the sort of thing to try and whip up at 6.00pm.
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Holey Moley, this is just the thing for a freeze-ball night. And it feeds a crowd, and reasonably cheaply, too. BUT there are a few steps to it and it’s not the sort of thing to try and whip up at 6.00pm.
Cooked this way witloof is reminiscent of artichokes. Scrumptious.
Mint and cumin, ginger, cinnamon and chilli, and almonds, prunes and figs, and, oh, chicken. This is spectacular!
Sock it to ’em with this salad – colour and crunch and gutsy flavours with a bitter-sweet edge.
This one will ring all the bells – roasted lamb bursting with flavour and deliciously juicy, and so easy to carve. Makes a little lamb go a long way.
For an over-the-top version, serve with bacon and tomatoes, and dust the hot egg with flakes of fresh parmesan. Bliss.
These are so cute you’ll be making doubles!
Light and fluffy, with a nice little tang from buttermilk – scrumptious fluffy pancakes.
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!
Oh-la-la … little French tarts to wow your guests. When you see those little cutie baby pears come on sale, remember this recipe. It’s made for 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.
While your pot of soup is gently bubbling away, turn ciabatta crusts into crunchy nuggets. It’s easy. But the difference they make to soup is amazing.
This is hardly a recipe, just a combination of delicious ingredients which are somehow more gorgeously decadent when combined.
I’m addicted to curry! My favourite time to eat it is randomly in the morning – nothing like a hearty dose of leftovers to kick start the day!
At my house we all fell in love with this dish at the first mouthful. The clean acidity of apple salad mingling with crème fraîche and sweet juicy pork cutlets had us all in raptures.
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 …
You’ll be a right clever-clogs whipping up a batch of glistening tangy-sweet homemade jam
Preserved lemon and spices really work their magic on lamb, giving it a spicy sweetness which tastes just as good as it smells during cooking.
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.
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.
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