What could be more taste-quenching than a chunk of well-roasted Kent matched to roasted potatoes, onions and boiled mint-flavoured green peas. Roast lamb added if you wish. Mint sauce if you want or maybe gravy. Sounds very traditional, old-fashioned, bygone, I know. Love it. Then again the pumpkin can be boiled or microwaved or whatever. [more]
6 portions 1 kg butternut pumpkin (any pumpkin will do) olive oil 1 pinch of chilli flakes 2 cloves of garlic 60 g whole peeled almonds 1 teaspoon fennel seeds 6 large free-range eggs 80 g Parmesan cheese 60 g plain flour 5 pinches of grated nutmeg 300 g silver beet 100 g crumbly goat’s [more]
For 2 portions 250 g thick cut bacon 2 slices of bread, torn into chunks 1 garlic clove 3 tbs sherry or red vine vinegar 1 tbs Dijon mustard 1 tbs chopped tarragon leaves 1 tbs chopped chives 4 tablespoons olive oil Salt and freshly ground pepper to taste 4 cups torn curly endive, washed [more]
Curly endives and radicchio are two crops in the lettuce family with a slightly bitter taste. They are great mixed with other salad leaves or with a sweet honey dressing. Endive leaves get more bitter the longer they are subjected to sunlight, radicchio even changes the colour of it’s leaves from red to green when [more]