The broad beans in this recipe can be replaced with little green peas, green beans, or mangetout or sugar snaps if you’re a bit of a fancypants – just something crisp and green and fresh to complement the crunchy tangy radishes and the soft, buttery rice… Bliss. And it looks pretty gorgeous too. Serves 4 1 large onion 25g butter 2 fat cloves of garlic 400g long grain rice 150ml white wine 1l chicken stock 200g radishes 140g frozen broad beans 40g of hard strong grated cheese Juice of half a lemon or 2 tbsp bottled lemon juice Fistful...Read More
Month: June 2014
Baba ghanoush is a popular Middle Eastern dish, often served as a dip with pitta breads. I sometimes add cooked chickpeas to mine for a simple, flavoursome curry, or toss it through pasta with fresh mint for an easy lunch. I highly recommend cooking the aubergines over an open flame for a deep, smoky intensity – I hold mine over a medium gas hob with a pair of barbecue tongs and my sleeves rolled up – although charring under the grill is nearly as good. (A traditional baba wouldn’t use the chopped tomatoes, by the way, but when...Read More
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