This chilli is adapted from a beef chilli recipe by Gordon Ramsay. I simply left out the beef and...Read More
As a child, I was occasionally served broad beans, cooked in chewy, barely digestible pods, and it took me until well into adulthood to even go near them again. And then I discovered ‘double-podding’. Not just slipping them from their blankety beds with a deftly-applied flick of a well-exercised thumb, but also removing that thick, barely penetrable, greyish skin to reveal a nub of the brightest green, as round and fresh and delectable as the most petit of peas. This, dear reader, changed everything…Read More
This bolognese is a bit cheaty, given that most of its component parts come from tins, but then sometimes that’s exactly what we need. Rich and winey (not to be confused with ‘rich and whiny’), you can throw this together and pretty much ignore it entirely until it’s time for dinner.Read More
This recipe is an upgraded version of yesterdays 29p white bean, white wine & garlic risotto,...Read More
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