A seasonal treat for fans of spicy, tangy, crunchy pickles. You could use small pickling onions for this recipe, although shallots have a better flavour and look nicer in the jar. Peeling them is an awful chore but it’s worth the effort, as you can’t buy anything remotely as good as this in a supermarket.
I got the idea for this from the Wheatsheaf in Combe Hay, which is one of the last remaining country pubs within walking distance of my house. It probably isn’t in any danger of closing, as it’s the only pub I’ve ever been to where customers arrive via helicopter and brag shamelessly about what a […]
I decided to make this tabbouleh with giant couscous, which doesn’t really bear much resemblance to normal couscous. The grains are like little pearls, retaining some bite after cooking, and they’re prepared via braising rather than just pouring boiling water over the top, so they have a lovely toasted flavour. For a more correct tabbouleh, […]