Bruschetta

Roasted pepper and cannellini bruschetta This uses fridge and store cupboard staples that keep well, and it never fails to delight guests. Ottolenghi’s original recipe calls for dried cannellini beans, which require overnight soaking and long cooking, but I’ve found that canned beans work just as well. Apart from the toasting of the bread, allContinue reading “Bruschetta”

Lake Palace Aubergines

Is this recipe responsible for converting the vegetable-sceptic Zita? It’s another one inspired by Madhur Jaffrey, who gives it the verbose title ‘The Lake Palace Hotel’s Aubergine Cooked in the Pickling Style’. Works well as a meal on its own, with rice, raitha and chutney, or to accompany a more varied Indian meal. It’s alsoContinue reading “Lake Palace Aubergines”

Red Cabbage

In 1994, when we were living at Gale, I had a small party for my 25th birthday. Baby Sam (six weeks old) received more presents than I did, but one of the presents I got has stood the test of time. Matthew Faulkner gave me a copy of his friend Hugh Fearnley-Whittingstall’s first cookery book,Continue reading “Red Cabbage”

Spinach & Lentils

Originally an actress, Madhur Jaffrey became a household name in the UK in the 1980s as an authority on Indian cookery. We cooked loads of her dishes at home and several have become family staples. Spinach & lentils, which I’ve adapted over the years, is cheap and nutritious (sorry, Zita) and makes a great mealContinue reading “Spinach & Lentils”

Hungarian Spinach

Babú’s standard birthday meal is Hungarian spinach (spenótfőzelék) and pork meatballs (fasírt). I haven’t ever been particularly keen on the latter, which can be quite heavy, but the spinach part has evolved into one of our staples, eaten with roast chicken or baked potatoes or lamb kofta. I’m not claiming my version is authentic butContinue reading “Hungarian Spinach”