Fish cakes

This is a useful recipe to have up your sleeve. Fish cakes are a versatile dish: they can be made with leftovers but also from scratch, and can be seasoned with whatever herbs you have. They can also be padded out with spring onions or vegetables (peas or leeks, for example). Salmon looks pretty butContinue reading “Fish cakes”

Lemon Chicken

A cornerstone of the weekly menu, this dish is based on a recipe in Nigel Slater’s book Real Food, published in 1998. It has undergone a number of modifications over the years – we use only the leg pieces, for example, rather than a whole chicken cut into portions. Allow at least two pieces ofContinue reading “Lemon Chicken”

Blackberry & apple crumble ice cream

Even without an ice cream maker, you can (quite literally) whip up an ice cream in a few hours. All it takes is a freezer, some elbow grease and the patience to cool your custard base. This is beautiful to look at and tastes of early autumn. The recipe comes originally from an old issueContinue reading “Blackberry & apple crumble ice cream”

Sweet & Sour Okra

Here is another one from Madhur Jaffrey, doyenne of Indian cookery . Okra (also called bhindi or ladies’ fingers) is in plentiful, cheap supply in local greengrocers during the summer months and this is a wonderful way to cook it. In colour and texture it complements Lake Palace Aubergines very well. Serve with raitha andContinue reading “Sweet & Sour Okra”

Mayonnaise & more

There’s nothing wrong with a good ready-made mayonnaise from a jar but there’s also something special and satisfying about making your own: any self-respecting domestic cook should know how to whip one up. Mayonnaise is also the base for countless flavoured sauces, three of which are included here as a riff on the ‘mother sauce’. Continue reading “Mayonnaise & more”

Salade Niçoise

Like ratatouille, and as you can tell from its name, Salade Niçoise comes from Nice. The version we eat has several inauthentic elements (lettuce? cucumber?), or so Antonia was told by the French teacher who assessed her at 11+. It is a firm family favourite, and the reason you all learned to make a vinaigretteContinue reading “Salade Niçoise”

Koulibiac

In her introduction to this recipe, Sophie Grigson describes koulibiac as ‘about as sophisticated as a fish pie can get’. It’s certainly a show-stopping party piece, and really not very hard to make. It can be served hot or cold, accompanied by hollandaise sauce or mayonnaise – it does need some kind of sauce inContinue reading “Koulibiac”

Greek walnut cake

Back in the 80s, Sainsbury’s published a series of paperback recipe books. Granny would invariably bring one back from a trip to the supermarket and over time she built up a large collection, which somehow included two copies of Rena Salaman’s ‘The Cooking of Greece and Turkey’. One of those copies became ours and theContinue reading “Greek walnut cake”

Tabouleh

Another Levantine dish with disputed spelling (see hummus) and fluid composition, tabouleh is a quick, cheap vegetarian salad or mezze that makes a great accompaniment to a summer barbecue. It often includes tomatoes, although our version doesn’t. Don’t be alarmed by the large quantity of herbs – they’re what give the salad its distinctive colour.Continue reading “Tabouleh”