Greek-style Jersey Royals with Feta and Oregano. I’m posting this a little late for the party as it is Easter Sunday tomorrow. However, if you want to serve something a bit different with your traditional roast lamb this is a beautiful dish you can cook at the same time. The recipe is based on a…
Classic Dishes
My Posh Bangers ‘n’ Mash
My Posh Bangers ‘n’ Mash. It’s thought that the name ‘Bangers’ dates back to food shortages during WW I. Sausages were packed with fillers such as breadcrumbs or rusk and lots of water, and they had the tendency to burst with a loud pop when dropped in hot oil. Today, you can buy quality sausages…
Puttanesca – your pantry’s secret weapon!
If I ever get the chance to write a book, I think I’d call it ‘Store Cupboard Staples’, recipes with all the things I keep in the cupboard of a small galley kitchen and they would include smoked paprika, capers, anchovies, chilli flakes, thyme, vanilla pods, muscovado sugar, sherry vinegar, coriander and mustard seeds, and very good olive oil. You may be surprised just how many of these make it into today’s recipe.
My Pan Bagnat is so Nice
History has it a version of Pan Bagnat was made in as early as the sixteenth century for hungry fishermen by their wives. They scooped out the centre of day-old bread packed it full of whatever was at hand and wrapped them in cloth. As a peasant dish the recipe was not likely to have contained tuna which would have been a much later addition. The whole thing is made in advance to allow all the flavours to soak into the bread.