I’m very puzzled by people buying commercial pasta sauces. They are mostly very bad indeed and whilst I realise that the pace of life is such that sometimes for ease we’ll cheat, I just could not bring myself to open a … Read More
This is currently my favourite soup. It has a warmth and a depth that is just very moorish. TIP Some people find that whole peanuts are a bit much so you can crush them lightly in a polythene bag before … Read More
This is a side dish that has a multitude of uses. Thicken a vegetable soup, use as a base for seared scallops and a few ‘shards’ of fried pancetta, or as in this case, part of a rich halibut dish, … Read More
Beetroot is a marvellous vegetable. You can eat spice it up with chili, make chunky or clear soup with dumplings, (a la polonaise) grate it and eat it hot with just the addition of a little salt and lemon juice. … Read More
These rather scrumptious morsels are easy to put together, especially when you buy the short crust pastry (purists look away). They are great as finger food at parties or for a lunch served with a vibrant mixed salad. Make double … Read More
Sinfully rich, these mini portobello mushrooms have a lovely texture and flavour. They welcome the unctuous sauce with open arms and are so easy to make, even Donald Trump couldn’t get them wrong. TIP I like to spoon them onto … Read More
I love the smell of Soho in the morning; the remains of last night’s food combine with the stale aroma emanating from empty beer bottles as the streets are hosed down in an early morning street spruce up. Rupert Street, … Read More
Compared to nearly all home made sauces, commercial varieties pale into insignificance. Pesto is practically fool proof if you follow a few non negotiable rules and the addition of roasted cherry tomatoes makes for a terrific partnership. … Read More