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Courgette, peas and rosemary – works a treat.
Take some courgette and slice them reasonably thinly – a bit like 2 euro in thickness. Cook some peas so they are just done. Drain the peas. Reserve the water. Put a splodge of olive oil in a pan...
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Burger
You simply have to have faith in this one. Take the best minced (ground) beef you can buy and place it in a bowl. 500gm should do six good size burgers. Then simply add: Lea Perrins Worcester sauce –...
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Paella: a simply great dinner dish
It is simpler than you might think to cook a great Paella. For four people simply take: 300g paella or other short grain rice 1 large onion chopped finely 2 cloves of garlic – peeled and crushed or...
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Red cabbage and apple
Simply take: 1 red cabbage sliced thinly a couple of red onions (well any will do but red is nice), sliced two apples (optional), peeled, cored and sliced. a sprinkle of brown sugar 200 ml dry red wine...
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Chopped liver
Chicken livers (say 4) A small onion thinly sliced A knob of butter A little olive oil Salt & pepper A hard boiled egg (peeled) Such a simple treat. Pour a blob of olive oil in a small frying pan;...
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Cottage Pie
What’s the difference between Shepherds’ and Cottage pies? The former is lamb and potato; the latter beef and veg. A simply delicious Cottage Pie (makes 8 at least) Simply take 1kg good minced beef...
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Boiled eggs – simple and glorious
Boiling eggs is a subject of great debate – and never seen as simple. Questions too often abound: cook in boiling water, start from cold. Cook from room temperature or direct from the ‘fridge? Here is...
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Juices
Juices So I have started testing (and drinking) juices. There are clearly many varieties and mixes available. I will simply record what’s been tried and what seems to work. Celery, ginger and carrot...
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Creamed parsnips
A simple dish, easy to make with speed. Simply take: 500g parsnips a tablespoon of butter a good splash of cream or milk some freshly grated nutmeg salt & pepper Peel and top and tail the parsnips...
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Cucumber, pear and apple
This one seems to refresh and bite. Simply take: 2 pears (I used conference) a cucumber 2 apples a cm peeled lump of fresh ginger Enlivening and fresh with a pleasant bite.
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Fish Salad
Take some white fish (cod, turbot, monkfish, haddock etc) and steam it ’til cooked and let in cool. Meantime take the juice from four lemons, mix in a a bowl with salt, pepper, 2 large gloves of finely...
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Jewelled Rice
This recipe is adapted from a BBC good food one. Simply take: some butter an onion, chopped finely 500g wild and brown basmati rice a good handful of dried cranberries some flaked almonds a bay leaf or...
View ArticleFish Tangine (you don’t need a tangine)
Simply take: An onion some saffron about 500-600ml fish stock some garlic crushed or chopped a good inch of peeled ginger – grated about 750gm of white boned fish some prawns (preferably raw) some...
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Potato “salad”
Simply take: new potatoes 500g will serve 4-6 a tablespoon of capers in brine home made mayonnaise a good dollop to coat the potatoes. one of parsly, chives, coriander (fresh) finely chopped (you...
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Mayonaise – simply made
There is no magic or mystique to mayo. It’s basically an emulsion of egg yolks and oil. It’s a base for so many flavours… There’s a lot of fuss about it, but I have mucked up mayo for so many years I...
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A reliable houmus
I have worked at trying to establish a reliable, homemade houmus for some time. I have hopefully established a good mix of ingredients. What beyond the ingredients, that really matters, is the...
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A berry and spinach smoothie
To put it bluntly: this doesn’t sound wonderful! But make it and see for yourself – it’s a great breakfast on its own and keeps me not nibbling ’til lunchtime. You need a liquidizer and I have tried...
View ArticleMarmalade
The satisfaction of a clear, tangy marmalade is an annual joy. There are many recipes for marmalade; many iterations and complexities. In essence is it a time consuming, fiddly process with very few...
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Cabbage and caraway
Now this is simple and gorgeous. Take cabbage, Oil caraway seeds Simply grab a white cabbage (which is normally, actually light green), and shred it fairly finely. Don’t go too made, but create cabbage...
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