If you boil broccoli, you’ll find that a lot of the colour and flavour ends up getting poured away when you drain the pan. This method uses no water at all, and results in a deep green colour with a delicious roasted taste. Try it – you’ll never boil broccoli again.
Continue reading The best way to cook broccoli
I wouldn’t have thought of putting precious smoked salmon on a pizza, and I’d certainly never have paired it with something as powerfully flavoured as smoked mackerel. However, I had this combination last summer at a cider bar called The Stable in Weymouth, and it was so good that as soon as I’d finished I immediately ordered another one. Not many foods inspire such greed in me – just as well, as I’d be 20-stone bloater if I ate like that every day.
Without a proper pizza oven it’s not possible to make such a light and crispy base as they had at The Stable, but this is as close as I could get with slightly more modest kitchen equipment (a breadmaker, a normal oven and a 30cm cast iron crêpe pan).
Continue reading Smoked salmon and smoked mackerel pizza