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 […]
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 […]
The Risotto A good risotto is made with love, and takes all your attention. Don’t be tempted to rush it by adding too much liquid at a time. Add the liquid ladle by ladle, just enough to make the mixture “sloppy” again. The final consistency you’re aiming for is soft, creamy and quite wet, with […]
This bread is wonderful – our friends and family seem to think so too. We discovered it in the excellent “90s Vegetarian” by Ursula Ferrigno, ISBN 1 85391 309 X published 1994 by Merehurst Ltd. Make it vegan by substituting something vegan for the butter, and omitting the egg. The Recipe Ursula: “I adore prunes […]