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Cannellini Beans with Garlic, Sage and Oil
As Anna Del Conte notes in Amaretto, Apple Cake and Artichokes, the herb of northern Italy is sage, ’the flavour of which combines so ideally with butter, the cooking fat of the northern regions, and veal, Lombardy’s most popular meat’. Cannellini Beans with Garlic, Sage and Oil This is delicious served as an accompaniment to…
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Carrot salad with yoghurt, cinamon and herbs
An Ottolenghi recipe and a good way to add crunch to a summer meal. I have been using a lot of honey recently in salads and chicken recipes..Use more or less herbs depending on how this salad is to be served. 500g carrots. Long thin ones preferably 2 tbsp olive oil 1 tbsp cider vinegar…
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Jansson’s Temptation
My old friend Carin from Stockholm was staying and kindly brought with her tins of Abba anchovies – perfect for making Jansson’s Temptation. Yesterday was a busy last day, starting with a session in the Thermae Baths and then lunch in town. Later we had a drink in the pub while Jansson’s Temptation was cooking.
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Lime and Honeyed Poussins
‘Fast and French’ is the heading for the article that contained this recipe. It was Kathy Montogomery’s contribution to the French group discussion on cooking terms Win win! Oven at 190°C 2 small poussins (or substitute chicken supremes) 50g butter, softened Grated zest and juice of an unwaxed lime 2 garlic cloves, crushed ½ tsp…
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Roasted vegetable salad
It’s years since I made a roasted vegetable salad but our courgettes are now coming along thick and fast and this dish is the perfect accompaniment to lime and honeyed poussins. . 1 medium aubergine 2 medium courgettes 1 red pepper 1 yellow or orange pepper 1 red onion 2 sprigs rosemary, 5 sprigs thyme…
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Elderflower Cordial
The weather was breaking and I just had time on Friday evening to pick perfect sprays of elderflowers before the storm came overnight. The perfect drink for when the sun comes out again!
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Aubergines an Indian way, Baigan achari
This recipe comes from Madhur Jaffrey. It was given to her by the master chef of the Lake Palace Hotel in Udaipur. It is just what I was looking for – an Indian version of ratatouille. Brilliant with lamb, it can also stand alone as a vegetarian dish or be served cold as a salad.…
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Butter bean mash
Rain drove me in from the allotment and I decided to clean the top shelf of the kitchen cupboard. Found a packet of butter beans close to their use by date and remembered a butter bean mash – or perhaps it was called purée – being praised on the recent series of Masterchef. Soak the…
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Nettle soup
Troika Steppes, our thoroughbred horse, has come back to Burcott for his summer holidays and will have a rest from racing until he returns to Fergal O’Brien’s yard late in the summer. Everyone and every horse was delighted to see him. Petroc, his half brother, was especially intrigued to find out who was in the…
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Rhubarb Frangipane Tart
We are now in full rhubarb season . I’m very pleased with this recipe in which the rhubarb is lightly stewed before being placed in the tart. By using the excess juice in the glaze, all the flavour is kept and the tart has a good texture.. Rhubarb Frangipane Tart Make rich shortcrust pastry using…