Confit Garlic
It is always important to have a few tricks up your sleeve. Especially in the kitchen. And confit garlic is up there as one of my most useful secret ingredients. It elevates even the most…
It is always important to have a few tricks up your sleeve. Especially in the kitchen. And confit garlic is up there as one of my most useful secret ingredients. It elevates even the most…
Somehow, despite my compulsive cooking tendencies, I made it almost to my mid 40’s without making my own pesto. In truth, given the abundance of excellent delicatessens and food markets on my doorstep, I never…
This weekend we celebrate the Jewish holiday of Purim, which in this household mainly consists of baking and sharing (and of course consuming multiple) Hamantaschen, a triangle shaped cookie traditionally filled with either prune, apricot or poppyseed. If you…
For the first few years of this surprise Spring gift I restricted my wild garlic adventures merely to pesto and frittatas, but this year I branched out further afield and ...
A dreamy way to use up your wild garlic for the few precious weeks it is in season and a great way to preserve the flavour on anything and everything for the forthcoming weeks.
These unctuous, lightly braised leeks were born out of the weekly challenge of “how to use up those woeful items sitting in the bottom of the fridge”. Leeks always seem like such a good idea…
I make these roasted cauliflower wedges all year around, but I particularly love them with this Mint & Wild Garlic Chimichuri.
The search for the essential salad topping as we ease into the al fresco summer dining season is real. And these garlic croutons not only fit the bill but they are also a staple in…
This week I am not sharing nostalgic moments, stories of family adventures or lists of incomplete tasks, just good simple food, with flavours that sing. I am often asked what I serve on the side. …
IThese days I like to keep home cooking as simple as possible. When the opportunity arises I make double of anything I can to keep or freeze giving me a secret stash of soup, grains…
It’s no secret that I have a vast cookbook collection. It grows monthly with new found friends who live on my shelves and immediately become part of the furniture and the family. And while these…
The minute asparagus hits the farmers market stands in April I vow to eat it every day for the duration of the season. And I have to say, despite my general inability to practice anything…
I did not grow up in a house with meat. When my parents moved to London for nine months in 1973, my father had just become a vegetarian (herring and his mother's salmon were "honorary…
People, please bear with me. I know that pasta and anchovies are controversial ingredients to be posting at the beginning of my blogging career, but trust me on this one. It's my ultimate bowl of…
These golden nuggets of crunchy, garlicky saltiness are undeniably my favourite roast potatoes. Smashed, with incredibly crispy outsides and delicately fluffy insides are basically everything you could ever want your roasites to be.
Gremolata is salsa verde’s oil free cousin and the first class version of a few chopped herbs sprinkled for brightness on a plate. With a modicum of extra effort you get a massive favour return…