The recipe for the Provençal classic presented here in clear, simple form, recreated with a passion for simple ingredients combining to make something that’s much, much more than the sum of its parts.
Tomato & marscapone sauce is one of our family favourites, as is the soft garlic cream cheese known as Boursin, so when we noticed we had a large surplus of Boursin in the fridge, the solution was obvious… let’s see if we can make a nice creamy pasta sauce out of it! So my sons […]
Chicken – everyone’s favourite dinosaur, fantastic staple for feeding loads of people, so versatile, but gets a bit boring, doesn’t it? Well, when you fancy doing something a bit different… here it is. This recipe is remarkable mostly because I conceived it one day in my old office whilst I was still vegetarian, for my carnivorous […]
The Recipe This is a great, general-purpose pasta sauce. It should be rich and full-flavoured, thickened by the process of reduction and the pectin in the tomatoes rather than any added thickeners. It should not be hurried – it is best when it has taken hours of cooking. Serve by tossing freshly boiled pasta with […]
This recipe is just a modification of the classic porcini risotto. Method Follow the porcini risotto recipe, omitting the mushrooms and replacing with diced chicken breast fried in a little olive oil with sliced red chillis (to taste). For the stock, use a good strong chicken stock.