A quick seasonal plea: please don’t boil your brussels. It’s bad and wrong. Imagine how much happier everyone will be if you can cook your sprouts in a way that doesn’t have the sulphurous tang of a tramp’s arse. I posted a recipe for mashed brussels with chestnuts a couple of years ago, but this […]
Author Archives: martin
So your son/daughter has a new special friend. Anxious to impress, you issue an invite for Sunday lunch, but when the day arrives you discover at the very last moment that said friend is – gasp! – vegetarian. Don’t panic. Honestly, any vegetarian will be happy with a standard roast dinner minus the meat. Chuck […]
Because I’ve never had a clue about what to do with orzo pasta – and because I barely have time to think of new recipes at the moment – I pinched this from Yotam Ottolenghi’s latest book. Orzo pasta is the one that looks like grains of rice, and that’s pretty much how you use […]
I’ve used a couple of moderately unusual ingredients in this salad. Camargue rice comes from a beautiful mosquito-infested region of France, and I’ve heard it’s technically not really ‘rice’ but that’s what they call it. It has a brilliant nutty taste and can be found in supermarkets (well, Waitrose in Bath at any rate). Dukkah […]
Peaches cooked on a griddle pan are fantastic. They develop a sweeter caramelised flavour that complements the bitterness of the blackened bits where they catch against the ridges of the pan. Perfect in this unusual and delicious starter.
Salty feta cheese and sweet juicy watermelon has always been a winning combination. This salad also includes fresh chilli pepper, which helps cut through the creaminess of the cheese without overpowering the whole dish, and a tasty orange dressing.
My first recipe in a while! This is for my daughter – just nine days old today, so I guess it’ll be a while before she’s actually eating (or refusing) stuff like this.
Although it doesn’t have the most appealing title, fatteh is a pretty special dish. The Arabic name comes from the crumbled bits of pitta bread that form the middle part of this multi-textured layered concoction. Warm spicy chickpeas beneath crispy bread and cold tangy yoghurt. It’s basically the delicious Middle Eastern chickpea dish balila with […]
I like the way the beetroot bleeds purple into the creamy cheese and egg mixture of this light and tasty quiche. Beetroot and horseradish go brilliantly together, too.
A giant falafel in the shape of a burger. How excellent is that? What I like about this recipe is that none of the ingredients have to be cooked before adding to the mix – most potato/lentil-based veggie burgers I make need at least a bit of boiling, roasting or wilting. This one is raw […]