I’m not sure if the right word for this is crostini or bruschetta or just cheese on tiny toast. Whatever it may be, it’s a pretty nice starter that involves minimal effort – you could easily make a dozen of these at once, if you happened to be extremely hungry.
Continue reading Grilled goat cheese crostini
Fresh shiitake mushrooms are absolutely sensational in a risotto. The texture after slow cooking is firm but silky, they’re packed with flavour and, unlike most common or garden types, they don’t colour the rice with dark juice.
Continue reading Shiitake mushroom risotto
This is one of my favourite starters. It’s worth making just to fill your kitchen with the aroma of cherry tomatoes on the vine, roasting in olive oil. As an added bonus, it tastes as good as it smells.
For the pesto, I wouldn’t bother making your own or spending a lot of money on luxury stuff from a deli. There’s a brand called Sacla, which seems to be available everywhere, and not only is it the cheapest, it also has the strongest, tangiest flavour and works brilliantly in this particular dish.
Continue reading Roasted vine tomato and pesto bruschetta
Greek-style yoghurt has already been strained to remove some of the liquid content, but you might be surprised at just how much juice you can still squeeze out of it – there’s a good cupful of flavourless water in every 500g tub. After you’ve got rid of that stuff, the yoghurt takes on a completely different texture, becoming richer, thicker and creamier.
This recipe replaces the unwanted liquid with with honey and a saffron infusion. Much nicer.
Continue reading Greek yoghurt, honey, saffron and pistachios
I make this stuff all the time, with different types of cabbage, kale, spring greens, leeks or even wild garlic. It’s usually pretty good but for some reason today’s version turned out smoother, sweeter, creamier and much more tasty than any I’ve done before.
Continue reading The best colcannon I’ve ever made
Posh mushrooms on toast, basically. The bloke at the Bath farmers’ market mushroom stall almost put me off these rather lovely fungi by telling me they taste like chicken, but fortunately they taste exactly like mushrooms with a firmer texture. They do cost about twice as much as most other types, though, and I’m not sure the extra expense is entirely justified. Any lesser shroom will do the job but none will look quite as impressive as a proper king oyster.
Continue reading King oyster mushroom bruschetta