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”
Tag Archives: years of practice
Ratatouille
This popular mediterranean vegetable stew is originally from Nice, its name derived from Occitan ratatolha, which comes in turn from Latin (natch). Recipes and cooking methods differ widely, but common ingredients include tomato, garlic, onion, courgette, aubergine, pepper, and various green herbs. Sometimes you’ll find saffron or olives included, and the process might involve cookingContinue reading “Ratatouille”
Spanakopita
A Greek god of a pie, spanakopita (σπανακόπιτα) makes a stunning centrepiece to a big summer meal. It’s delicious hot or cold, vegetarian friendly and fairly cheap to put together. My recipe is based closely upon one in a book by Claudia Roden, who in turn credits it to an Athenian cookery writer, June Marinos.Continue reading “Spanakopita”
Chicken Laksa
About eight years ago, Oxford Brookes university enlisted our friend Allegra McEvedy (see her Treacle Tart recipe here) to upgrade their student catering. This was one of the delicious dishes she put on the menu – lucky students! It’s a great use for chicken stock if you fancy something other than the usual soup orContinue reading “Chicken Laksa”
Lotte à l’américaine
Traditionally made with lobster, this excellent fish recipe adapts very well to monkfish, which has a firm enough flesh to marry with the strong flavours of the sauce. I’ve been wedded to a particular version by Jane Grigson since my early 20s and have struggled to find anything to match it online. Granny has comeContinue reading “Lotte à l’américaine”
Double Dips
Two recipes in one post again this week because neither feels substantial enough to justify a post in itself. There are countless possible variations upon both of these dips and you should feel free to experiment. As a snack or appetizer they can be accompanied by raw vegetables, toast, pitta bread or tortilla chips. TheyContinue reading “Double Dips”
Aubergine Parmigiana
This dish makes a great vegetarian alternative to lasagne. It has umpteen variations, particularly in the pre-cooking of the aubergines, and there isn’t necessarily a ‘correct’ way of making it. My version has evolved from a recipe in Sophie Grigson’s book ‘Food for Friends’, which inspired many meals I cooked at university. Grigson recommends steamingContinue reading “Aubergine Parmigiana”
Treacle Tart
Allegra McEvedy is both a brilliant cook and a dear friend. Her wine bar Albertine supplied our lockdown wedding anniversary dinner back in May – it was amazing – and several of her recipes are firm family favourites. This one crossed our radar after we watched Allegra on Economy Gastronomy (BBC2, 2009) and, with aContinue reading “Treacle Tart”
Chicken katsu curry
This recipe entered the family’s repertoire at Zita’s request: on holiday with a friend and her family in 2016, eating super-healthy food, she sent word home that she was craving a home-made chicken katsu curry. An online Tesco recipe was my starting point and, with some adjustments, produced a dish that closely resembled what theyContinue reading “Chicken katsu curry”
Caesar Salad
Delia Smith’s Summer Collection, published in 1993 and followed by a TV series in 2002, prompted a nationwide run on limes and crème fraîche. Her recipes aren’t the most adventurous, and they can be rather wordy, but they always work. I’ve adapted this one a little, and you can always increase the protein content byContinue reading “Caesar Salad”
Years of Practice 