A Taste of Tuscany: First of the 2020 Extra Virgin Olive Oils
Normally the Conti Contini Bonacossi family get through about 70 litres of their own organic extra virgin olive oil a year, but this year...
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Dec 31, 2016
Chestnuts: Chestnut Chocolate Cake
Definitely a chestnut cake with chocolate, rather than the other way round, but if you want it to be more chocolaty use 240g chocolate....
Dec 30, 2016
Chestnuts: Potatoes with Chestnuts, Bacon & Mushrooms
This is almost a meal in itself, but it also makes a very good accompaniment to roast game birds, poultry, venison and pork. If you’ve...
Dec 17, 2016
Chestnuts: Chestnut, Prune and Sausage Stuffing
This is the stuffing I usually do for goose. In fact, whenever I try something different (apples, potatoes, apricots, walnuts or...
Dec 10, 2016
Chestnuts: Pork Tenderloins Layered with Chestnuts and Mushrooms
If you’re feeling extravagant, use cèpes. Otherwise, use a variety with a good flavour such as chestnut mushrooms. And if you can only...
Dec 4, 2016
Chestnuts: Chestnut Soup
This is archetypal winter food – thick and warming. It’s filling enough for a simple mid-week lunch and delicious enough for a dinner...
Oct 23, 2016
Chestnuts: Introduction, tips & quick ideas
There are few smells more evocative than the waft of roasting chestnuts and few more perfect ways of spending a Sunday afternoon than...
Oct 3, 2016
Tomatoes: Mediterranean Tomato and Olive Tarts
These are basically pizzas with a polenta pastry crust. The advantage, apart from the fact that the base is deliciously crunchy and...
Sep 25, 2016
Tomatoes: Spanish Tomato Sauce
I have been calling this sauce salmorejo for as long as I’ve been making it, but as I no longer remember where I saw the recipe or how...
Sep 24, 2016
Tomatoes: Baked Sea Bream with Tarragon and Tomatoes
There’s nothing to this. The tomatoes burst as they cook, creating a sauce while you enjoy your aperitif. Bream with tarragon is magical,...
Sep 17, 2016
Tomatoes: Tomato and Ricotta Sformata
This is a breeze to make and looks smart – a pale yellow set-custard studded with cherry tomatoes, although in the picture above I used a...
Sep 10, 2016
Tomatoes: Gelée de Tomates
This was one of the recipes I wrote for The Sunday Times. The others were published in August 2009, but this one had to be dropped at the...
Sep 9, 2016
Tomatoes: Introduction & How To Peel
Fresh tomatoes are with us all year, but there’s still something about eating them in summer – even late summer – that’s so much better....
Aug 31, 2016
Herbs: Tips and Extras
Some other ways with herbs: • Herb butters for meat, fish, vegetables, pasta, risotto, sandwiches et al. Use any herb you like, including...
Aug 29, 2016
Herbs: Raspberry, Rosé and Rosemary Sorbet
This is a combination of two recipes given to me by the Chilean winery Errazuriz, so it is their fruity Errazuriz Cabernet Sauvignon Rosé...
Aug 23, 2016
Herbs: Roast Chicken with Thyme and Cream Cheese
Herbs and cream cheese slotted in under the skin along the breasts not only flavour the bird but also keep the flesh beautifully moist –...
Aug 20, 2016
Herbs: Dill and Orange-Stuffed Whole Roast Fish
This is a simple, zingy stuffing for whole fish such as sea bass, bream, red mullet, mackerel or trout or whatever is in season and...
Aug 14, 2016
Herbs: Risotto with rosemary and parsley
I’m wary of the kitchen sink approach to risotto - swamping the essential taste of rice, butter and stock with ingredients more suited to...
Aug 6, 2016
Herbs: Rocket, Basil, Mint and Parsley Soup
Rosemary is perfect with lamb, sage is a triumph with pork, mint brings out the flavour of peas and tarragon and chicken were made for...
Aug 1, 2016
Blackcurrants: Tips and Extras
Ending off this blackcurrant series with, as always, some tips and extra ideas of what to do with all the blackcurrants I know you've...
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