These little bursts of flavour are great to accompany roasts, mix through salads and grain dishes, serve with a cheese board and can be served pureed too.
This light pasta dish has a nice balance of creamy flavours (fresh pasta, pine nuts, caramelised leeks), with peppery verdant greens and some tangy lemon and sorrel.
Sugar Cured Ocean Trout with Beetroot & Pistachio Cream is a interesting spin on your everyday curing. Using a equal measure of sugar and salt gives the trout a delicate sweetness.
Cooking with weeds. After picking up some nettles at the market recently I spent the weekend cooking them up in some new dishes. Gnudi is a favourite – little ‘nude’ ravioli, as it butter sauce. With a nuttier, richer taste than spinach, nettles really hold their own on a plate. The rich burnt butter sauce adds some creaminess to the light ricotta rounds.
This dish has a fragrant, fresh combination of flavours, served with lots of rice to soak up the exotically flavoured tomato sauce.
Samosa are one of those foods that your guests will rarely say no to when passed around on platter. If you’re not up for making the pastry you can use ready made puff pastry or spring roll pastry instead.
Today is La Fête Nationale – the National Day of France! We’ve put together a little pique-nique français to celebrate…We’ve got Gainsbourg blaring, brûlées baking, a fresh Strawberry and Mozzarella Salad and a classic Pissaladière from the Sunny south of France.
This punchy number is herbaceous, tart and garlicky with a little bonus chilli after burn.
So hopefully you have your fish in order for Good Friday, your sacrificial lamb for Sunday, a colourful bowl of foiled egg excitement sitting on your kitchen bench, and several obnoxious looking bunnies stashed away ready to have their ears nibbled early Sunday morning. Maybe there’s even a dark Lindt bunny in the mix too now we’re grown ups.
It’s no secret here at Bookery HQ that we are big fans of a cheese platter.
A fresh and tangy festive-looking number to jazz up anything from a scrambled egg breakfast, to these black bean torillas, this pulled-pork bun or pretty much any BBQ feast. It would work nicely with some spiced grilled fish, or you could even add some rice to it for a meal on its own.
Who doesn’t need another condiment in their life? This sweet and sour spiced number can be eaten in liberal amounts with curry, spruce up eggs or avocado on toast, spread liberally on sandwiches, served with a roast, or plattered up with cheese and crackers.