Aubergine season is upon us from now until early October, and these dark purple, glossy beauties lend themselves to all kinds of cooking – from low and slow curries to quickly battered and fried fritters, whipped up into a melintzasolata, or roasted for a spicy baba ghanoush. Aubergines don’t have much of a distinctive flavour of their own – unless you roast them in the oven until the skin is charred and blackened, and then they’re a heavenly soft smoky sweetness perfect for dipping a pitta bread or two in. They pair well with fresh, bright flavours, strong cheeses,...Read More
Month: May 2014
Behold the humble sardine, one of the staples in my store cupboard for a quick lunch or light snack. I love sourdough for this recipe, although a nice brown or wholemeal bread will work nicely. Serves 2: 3 sardines or pilchards 400g tinned tomatoes 1 onion, cut into rings Salt and pepper Fat clove of garlic 3 slices sourdough bread, to serve 2 tbsp oil – use the oil from the tin of sardines, drained and reserved Fistful of parsley Preheat your oven to 180C. Using a sharp knife, cut the sardine in half along the belly and back,...Read More
“Someone tell Jack Monroe she has something in her hair!” someone tweeted me at 11pm last night. That would be sick then, or sicked-up shrimp, to be precise. A combination of television nerves and a not-quite-right pub lunch, but according to my Twitter feed, only three people noticed the glob of something indeterminate and pink looking in my fringe as I debated housing and racism with political heavyweights on BBC1 on Thursday night. Someone else commented that I had great hair. Someone else said it was ‘two fingers to Edwina Currie’, possibly commenting on what my other half affectionately...Read More
One of my favourite restaurants in Southend specialises in Keralan cuisine – and when I couldn’t afford it but really wanted a rich, spicy curry, I decided to make my own version. Aubergines are comparitively expensive to buy individually, so look out for the bags of three or four, and eat them all week! Serves 2: 2 aubergines a pinch of salt 1 onion a fat clove of garlic 2 tablespoons oil 1 red chilli or a pinch of the dried stuff 1/2 teaspoon turmeric 1 tsp cumin (ground or seeds) 1/4 tsp English mustard zest and juice of...Read More
It’s that fabulous time of year when Spring seems to be dancing into Summer, when I can wander around with my tattoos out (the ones on my arms, anyway) and I can scatter some seeds into buckets and bags and pop back a few weeks later to some home grown goodness. Regular readers will know that I’ve grown herbs and chillies on my window sill for a few years now – my saving grace when I had a very small budget for storecupboard ingredients and frozen veg – and this year I branched out into growing Other Things. I...Read More
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