pesto

Aubergine steaks

A long-standing regular on the weekly menu, this recipe makes a great meat-free supper dish, substantial enough to justify the description ‘steak’. I came across it in Marie Claire magazine in the early 1990s, when I was in a five-year vegetarian phase that ended decisively over a dish of beef carpaccio, at Woz in NottingContinue reading “Aubergine steaks”

Like vinaigrette, mayonnaise or hollandaise, pesto is a sauce you ought to be able to sling together on autopilot. The traditional Genoese version demands a lot of patient pounding with a large mortar and pestle, so use an electric blender instead to produce a vibrant, versatile paste in just seconds. The quantities below are approximateContinue reading “Pesto”