Journal

  • Creamy almond and tomato curry base

    Chaunk (curry tempering)2 red onionsHalf a stick of cinnamonTomatoes (6-8 large fresh, chopped)Finely ground almondsCow cream or coconut creamNigella seedsCoriander ...

    1st September 2017

  • Broccoli parmesan cheese

    Broccoli (normal, or fancy if you have a few quid)B├ęchamel sauceGrated parmesan Simmer the broccoli for a couple of minutes ...

    1st September 2017

  • Broad bean and fennel rice

    Plain boiled riceBroad beans (removed from pods, or use pre-podded frozen beans)Fennel frondsButter Boil the broad beans for 5 minutes ...

    1st September 2017

  • Spicy tomato curry base

    An all purpose tomato base for a huge variety of curries. It keeps well in the fridge or freezer, so ...

    1st September 2017

  • Chaunk (curry tempering)

    Aged 10 and feeling daring I told my mum I'd like a Vindaloo from the local Indian takeaway, instead of ...

    1st September 2017

  • B├ęchamel sauce

    ButterPlain flourMilkBay leafNutmeg or maceSalt and pepperRegarding the ingredient quantities, it only really depends on how much butter you start ...

    1st September 2017

  • Plain boiled rice

    Basmati riceSalt Everyone has a special technique for cooking plain rice. Mine is to use a lot more water than ...

    1st September 2017

  • Aubergine, feta, parsley garlic oil and pine nuts

    Burnt smoky auberginesFeta cheeseparsley and garlic oilPine nuts After peeling the burnt smoky aubergines, cut in half lenghways and lay the ...

    5th June 2017

  • Cubed salty roast potatoes

    PotatoesOlive oilSea saltYour choice of flavourings It's hard to get this one wrong. Cut the potatoes up into small cubes ...

    5th June 2017

  • Poached eggs and tomatoes with parsley garlic oil on toast

    Fresh eggsCrusty breadParsley and garlic oilCherry tomatoesSalad leaves (peppery ones like rocket and watercress work well) Put a few cherry ...

    5th June 2017

  • Parsley

    Parsley and garlic oil

    This sauce keeps well in the fridge and just gets better with time. Try making it the day before. With ...

    5th June 2017

  • Burnt aubergine

    Burnt smoky aubergines

    Aubergines have to be picked at the right time and still be relatively fresh by the time they're used. You ...

    5th June 2017

  • Basic tomato sauce

    2 tins of chopped tomatoes1 red onionA couple of cloves of garlicBalsamic vinigarOlive oilHerbes de ProvenceSalt and pepper Tinned tomatoes ...

    5th June 2017