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Garden Bounties: Sugarsnap Pea Salad
Eating our first home-grown sugarsnap pea seconds after picking it was quite a thrill. That was two weeks ago and we harvested about 12 pods and munched our way through them as we picked. A week...
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Chicken & Pea Farrotto With Braised Gem Lettuce
What’s In A Name? Risotto – pronounced [ɾiˈzɔtːo] a classic Italian dish of rice cooked in wine and stock to a naturally creamy consistency; traditionally made with high-starch, short grain rice...
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The Satisfaction Of Home Made Pasta
People assume that because I’m so obsessive about food, I must surely be an experienced cook who has turned her hand to most of the common recipes and many of the more unusual or elaborate ones...
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Michel Roux’s Pea, Mushroom and Mint Flan from Pastry: Savoury and Sweet
I already own Eggs and Sauces, the first two titles in Michel Roux’s series of reference books on classic techniques and recipes. Pastry: Savoury and Sweet is the latest in this excellent series. There...
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Pea, New Potato & Goat’s Cheese Frittata
I remember very clearly when the all new Sainsbury’s magazine was launched back in May 1993. Back then, supermarket magazines were pretty wretched; thin and cheaply produced with a dearth of compelling...
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Kavey’s Chorizo, Cod & Pea Fish Pie Recipe
Wary of degradation from a slightly longer than ideal stint in the freezer, I wondered what to make with our last portion of last year’s skrei (beautiful Norwegian cod from the Barents sea). Fish pie...
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Three-Pea Tagine
You’ll know from guest author Jack’s review of review of Meze: Snacks, Small Plates and Street Food from the Middle East, by Sally Butcher that he was a real fan of the Three-Pea Tagine recipe. He...
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Green Couscous With Prawns
Couscous is an excellent alternative carbohydrate to rice, potatoes and pasta when you’re looking for a change. This delicious and simple recipe for green couscous with prawns combines prawns, peas,...
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Dad’s Tibetan Rice
This recipe for Tibetan Rice, from Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman and Yeshi Jampa, is a speciality of Yeshi’s older father, a dish he makes for lunch every Tibetan New...
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Amok Peanut Vegetable Curry
This is the Van Life Cookbook’s adaptation of a classic Cambodian dish, called Amok. Although it’s commonly made with fish, the richly spiced peanut butter sauce lends itself well to a vegetarian...
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