I can’t leave a recipe alone. It is rare that I will follow a recipe to the letter, I suppose I am stubborn and believe I know better. If a chocolate cake recipe stipulates caster sugar then I know dark muscovado will give it a better taste. I am right though, aren’t I? With savoury food I will nearly always change the spices and herbs based upon what I think is better, or what is in the cupboard. Like I said, I’m stubborn.
This is not usually the case for recipes childhood. You’ll find me hard pressed to change how my Mum makes chicken curry and it is out of the question to add something different to the classic rotli which it is eaten with (whole spices? add garlic? not a chance).
The other night I did fancy messing with my usual recipe for tuwar daal though, I had a big squash and a craving for a coconut-based daal, so I decided it wouldn’t be so bad to break with tradition. Just don’t tell my Mum, OK? (more…)
As soon as the air gets a bit cooler I tend to bake an apple cake, and complain about how it is cold yet too soon to put the heating on. This apple cake is good central heating, at least. This recipe is for Gemma, who runs a fantastic local cafe and shop, The Linton Kitchen. She asked me about this recipe after I posted a picture on Instagram. I do hope it graces her cake counter, amongst the rest of her delicious cakes! (more…)
I’ve long been a fan of Capsicana, their dried chillies are perfect for making homemade masala and for adding to my favourite Mexican food. Following his fantastic rebrand (love it) Ben got in touch to offer his new Latin-inspired cook sauces for review, which I’ve been experimenting with for the last few weeks. (more…)
Hailing from Catalonia, this rich garlicky pepper and nut sauce is extremely dollapable (that is a word) and works on all manner of things. Its a great a dip, a spread for toast, with a grain salad or on top of white fish, chicken or halloumi. (more…)
Doesn’t this look like the real deal? I’ve become slightly obsessed, since the Mr became a vegetarian, at recreating the perfect ragu without meat. Lentils are nice but often to floury and strong in flavour, I’ve tried mushrooms before which are close, but nothing has come as close as this simple vegetable ragu. (Don’t even talk to me about soya mince).
Soffrito – onions, celery, carrot – is used at the beginning of many Italian sauces and stews, most for notably meat ragu. My ragu uses this basic trio as the bulk of the ragu, the fine texture resembles mince and the vegetables add their own flavour, as well as taking on flavour. It’s very easy to make and you’ll probably have the ingredients in your fridge anyway!