This the second of two recipes I’ve developed for a paid partnership with Parmigiano Reggiano. ‘Have you ever made gnudi before?’ D dared to joke when I suggested this recipe. He’s referring to the…
We wanted to preserve some of our huge bag of wild garlic for the coming months so we made wild garlic pesto (practically a law at the start of the season), wild garlic butter…
Burnt leeks are having a moment. We’re now barbecuing this ‘boring’ and familiar vegetable in the style of the Catalonian calçot. Leek and potato soup? Forget it, pal. While the outside is completely charred the…
Caesar salad purists, look away now! This will not please you. I’ll first admit that I fully stole the idea of this salad from the Instagram feed of Brickhouse Bakery. It’s lovely, don’t you…
I first came across Hasselback potatoes on American food blogs, years ago now. Thing is, it’s actually a Scandinavian recipe named after the restaurant Hasselbacken in Stockholm where they were invented (I’d always thought it was…
People are laughing at me because I’ve decided I like soup. For years I’ve been very picky about hot bowls of liquid masquerading as meals letting only those involving noodles, wontons or chunky bits…