This speedy fish supper – really simply a tinkering with a cheap jar of fish paste – takes just a...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 recipe is an upgraded version of yesterdays 29p white bean, white wine & garlic risotto,...Read More
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