Here’s another one adapted over the years from Hugh Fearnley-Whittingstall’s Cuisine Bon Marché (see Red Cabbage ). There are countless possible variations with the fruit and/or topping: you should feel free to experiment, and don’t worry about being precise with your quantities. Home-made custard is lush but shop-bought has its own particular ‘charm’ – orContinue reading “Apple crumble & custard”
Tag Archives: years of practice
Bográcsgulyás
As we limp into our second month of Lockdown, communal outdoor cooking has become the stuff of nostalgia, but you can re-create this (albeit without the smoky flavour) over your kitchen stove and in the oven. Goulash is really a soup: what non-Hungarians call a goulash is actually a braise, comprising just beef and potatoes.Continue reading “Bográcsgulyás”
Chocolate brownie pie
This recipe, by MasterChef finalist Hannah Miles, was published in the Times in 2015. Rich and moreish, it has a crust made from crushed Oreos and the filling gets a more ‘grown-up’ flavour from the shot of espresso coffee. Quite simply delicious – and perfect for Easter. Serves 8 Ingredients For the pie crust250g Oreos100gContinue reading “Chocolate brownie pie”
Carluccio’s Carrots
In 2001, just before I went on maternity leave, one of my Year 9 tutees gave me a signed copy of Antonio Carluccio’s newly-published book ‘Vegetables’. His simple recipe for carrots with garlic has accompanied almost every roast dinner we have eaten since, and is the reason I break out into a cold sweat whenContinue reading “Carluccio’s Carrots”
Banoffee Pie
In April 2010, during the Easter break, Babú treated the four of you to a holiday in Hungary. In order to free up the boys to revise for forthcoming exams (and definitely not because he has atavistic views about roles in the kitchen), Babú’s plan was for the girls to cook for everyone on twoContinue reading “Banoffee Pie”
Greek Bean Stew
Take the plunge and dip into your stockpile with this cheap, nutritious combination of store-cupboard ingredients. It requires some forethought (soaking the beans overnight) but you could use tinned ones if you forget. Serve with bread or turn into a complete one-pot meal by adding 2 large handfuls of pasta 20 minutes before the endContinue reading “Greek Bean Stew”
SOS Chicken Curry
Here’s another recipe picked up from TV (back in 2006). Ainsley Harriott’s quick and low-calorie chicken curry tastes much more complex than it is to make. Serve with mango chutney, raitha and steamed broccoli to make a complete meal. You can keep the rice plain if the embellishments don’t appeal or time is tight. ServesContinue reading “SOS Chicken Curry”
Roast Chicken
A roast meal takes time and generates a lot of washing up. Pace Sam and Louis, I think it’s worth it. We always make a small stock for the gravy beforehand and then a big stock afterwards, which can serve a range of meals for the following week (risotto, soup, leeks & quinoa to nameContinue reading “Roast Chicken”
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”
Sausages & Lentils
Back in the 90s Dom and I holidayed four times in Provence with Lucy and an assorted company of friends, who all took turns to cook. Some of those meals became legendary (frogs’ legs ‘diving’ into stuffed tomatoes, anyone?). One year we found a Delia recipe in an old magazine: sausages & lentils was pitchedContinue reading “Sausages & Lentils”
Years of Practice 