You’re in social isolation and opportunities for shopping might be limited. But you have a well-stocked store-cupboard and freezer and it’s still possible to get most food if you look in the right places.
What a perfect dish for a summer buffet supper or lunch. You can make it well in advance and I prefer it at room temperature rather than warm. It’s a Sicilian dish and reflects the nearness of Sicily to the North African coast as it’s a classic combination of sweet,...
Roasting chestnut mushrooms gives them a deep rich (‘umami’) flavour. Twenty minutes in the oven is all they need. Spaghetti or linguine is the best choice for pasta. Once the mushrooms have roasted they are sliced then you toss in finely shopped spring onions, garlic...
This recipe was inspired by my friend Jane. I had no idea you can roast cabbage, but yes you can! This dish is simple and quick – you can do the whole thing in just over an hour and there are only 7 ingredients. The chicken legs have some cunning flavouring tucked...
We are just entering the season of courgette glut. Everyone who has even just a single plant on their balcony will find it laden with bright green ‘fruit’ just asking to be eaten. I used to make these fritters when my children were young and have just reminded myself...
This is an ultra simple and extremely economical recipe. I made it with split peas but you could use orange or green lentils instead. Vegetarians, vegans and meat eaters will all love it (omit the splodge of yogurt for vegans). I made this as a dish that would serve 5...
Those ready-cooked pouches of rice are a godsend. I always have a few in my cupboard, ready to microwave in two minutes when time or energy are short. I’ve been slow to realise that they also make a great improvised risotto and the more they are at the cheapie...
What do you feed veggies at a festive event? They will shudder at the meat options and sometimes will self sacrificingly say they will be happy with ‘just the trimmings’. This leaves everyone feeling uneasy. The usual solution is to make a nut roast, fine if you like...
These quickly pickled red onions couldn’t be more different from the dense crunchiness of the traditional pickled onion. They will be ready to eat in a few hours but will also keep for weeks in the fridge. They are a great accompaniment to any hot or cold dish where a...
Those big meaty Portobello mushrooms lend themselves so well to a quickly assembled light supper. The secret is to balance moist with drier ingredients and then to bake them in a hot oven. I was alerted to this type of recipe by my friend and colleague Carolann...
As a naïve young student in Bristol I came from a Welsh household where the word ‘pasta’ had never been spoken, let alone cooked. What a joy it was to discover the world of Italian cooking in a family-run restaurant in Park St, cheap enough for a student on a grant to...
All day, while latched to my computer on Zoom calls, I could smell the delicious aroma of my lamb korma, simmering away in the slow cooker (if you don’t have one it cooks in the oven just as well). Korma is a gentle curry from North India, often made with nuts and...
How I hated sprouts as a child and how I wish my Mum had known this brilliant and simple way of cooking them as it takes away all bitterness, replacing it with a sweet, nutty, moreish flavour. My friend Leni served sprouts this way when she gave me supper a few days...