Decided that this evening’s meal has to come from what is in the fridge. Coronavirus nerves have kicked in and, even though, here in Bath, everyone does seem to be keeping the correct distance, I try to shop only once a week. A bit like Masterchef’s ‘invention test’, I realised that I could make a…

Our last row of Swiss chard is beginning to bolt and this is such a delicious way to use it. 3 carrots, peeled and cut at an angle into 2 cm pieces Olive oil 1 large onion, finely chopped 1 tsp coriander seeds 1 tsp cumin seeds ½ tsp sumac (optional) Bunch of Swiss chard,…

As I write (28 March 2020) the coronavirus is gripping. My walk into Bath to shop yesterday was beautiful in terms of the weather, air and bird song but scary enough to put me off other forays for a while. I have had my ‘Marie-Antoinette moment’. Thinking to cook Milanese risotto, I discovered that I…

At home with the coronavirus around is a good moment to check through the store cupboard in the kitchen. Time for invention and, so far, the most rewarding dish has been this salad. 4 medium beetroot, trimmed and scrubbed (not peeled), cut into six wedges 3 tbsp olive oil 100-150g green or Puy lentils, cooked…

I seem to have a theme going; potato stews with olives, herbs and spices. My first was Ben Tish’s roasted potatoes, then I discovered a tagine of monkfish with potatoes and now this wonderful stew. As with all rustic dishes there are many variations. A white onion can be used in place of the red,…

The origins of this dish are Moroccan. It is delicious and satisfying. I have had to make it a few times to work out the timings. I want the tomatoes to be soft, not squashy, and the potatoes cooked through with just enough sauce. I have tried skinning the green peppers but think they are…

This recipe is adapted from one in the Brownies and Biscotti booklet published by The Australian Women’s Weekly, a real cache of good recipes. I make smaller batches of biscotti than in the original recipe as I do not want them too large. I still make about 30 biscuits. They keep well (for up to…

A few months ago, this recipe came as a lightening bolt when I was thinking about what to make from an assortment of vegetables left on the rack. It has been on the menu pretty much every week since as it is such an easy but tasty meal for midweek. It looks good too. I…

This is one of our favourite meals and a great stand by. However, a simple meal comes with caveats and choices. The correct name and spelling is ARRABBIATA. The word comes from the Italian meaning ‘angry’. In the classic version of the dish, the ingredients are no more than olive oil, tomatoes, garlic, chilli and…

This recipe has been adapted from a chance find in the delightful little book, The Café des Artistes Cook Book by George Lang. Many blue cheeses, such as Gorgonzola or Bath Blue, could be used in place of the Stilton. 200g Stilton cheese 150g unsalted butter Handful chopped parsley Handful chopped chives 4 large skinned…