What we're cooking today
PEPPERS WITH FETA AND ALMONDS
This is really a vegetarian take on that classic combination of charred, peeled peppers and anchovies. This pepper and feta combo, with a rocket (or other green) salad, some griddled aubergines dressed…
See RecipeTOP 5 FISH DISHES
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SEA BASS WITH SAFFRON, SHERRY AND PINE…
Consider this simply a guide: use other fish fillets if… Read More
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THREE FISHES WITH THREE HERB SALSA
You can take the girl out of the eighties, but you… Read on
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SCALLOPS ON THE SHELL
I can't quite believe how simple yet luscious these… Read on
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SALMON FISHCAKES
The reason I use matzo meal rather than breadcrumbs… Read on
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QUICK CALAMARI WITH GARLIC MAYONNAISE
Strange though it might sound, this is another of… Read on
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SPEEDY SUPPERS
Speedy suppers and quick suppers for busy people and for easy weekday meals.
Kitchen Witter
14th May 2012
I am neither a hairdresser nor a gardener, but I am about to morph into a mixture of the two as I go out into my little courtyard to give my chives a trim. I have been growing them in an old cooking pot (I've got quite a few herbs growing in vintage pans that can no longer take the heat and therefore are no longer allowed in the kitchen) and it's been raining… Read on
Cookalong
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CHOCOLATE MERINGUE TRUFFLE CAKE
This is a dinner-party stalwart from a couple of decades back, and I like it no less than I did when I first tasted it, made by my sister Thomasina, about twenty years ago. But… Read on
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Kitchen Wisdom
"When your bananas are on the turn (the blacker the better) pop them *whole* into the freezer without peeling. Defrost (in a bowl - they leak!) and snip off one end. You can then squeeze…"
Posted by melbelline
Kitchen Queries
Cookbook Corner
PLEASE TO THE TABLE: THE RUSSIAN COOKBOOK
My books come from all over, and I relish the joy of collecting them, but much as I love bookshopping, those books that… Read on