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… Continue Reading →
The Recipe This is a recipe I came up with when I was stuck for something to serve with a main meal. The rich flavours of the dish may pleasantly surprise you because of its simplicity. Our first-born son loved… Continue Reading →
One of the most abused Italian dishes, the rich layered dish of lasagne is wonderful when done properly. Unfortunately, the closest most people have ever come is the muck served in many restaurants or frozen in plastic containers. Try tasting… Continue Reading →
This Italian-style casserole makes good use of Florence fennel, one of the most under-rated and under-used vegetables. It looks like a cross between celery and onion, and tastes of aniseed when raw. When cooked, it takes on a flavour all… Continue Reading →
Garbanzos, or chickpeas, are commonly used in many Mediterranean countries to make hearty and filling casseroles. This one is something I dreamt up when my wife had soaked & cooked chickpeas for houmous but we were missing some of the… Continue Reading →
The Standard British Bolognese Sauce is a travesty, a mere shadow of the original, exquisitely rich, almost solid sauce. So here’s my version of the classic Ragu. Oh, and anyone who thinks this word is even slightly trademarkable, get lost… Continue Reading →
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