Peppers with a dressing of their roasting juices, lentils and basil I roast peppers as much for the caramel-sweet juices that congregate in the roasting tin as I do for their silken scarlet flesh. Those juices are dressing enough for the peppers, but they can also act as the backbone of something a little more involved, such as a dressing into which you tear leaves of basil or cooked lentils. A splash of cream might seem unnecessary, but it is quite wonderful with the sherry-coloured roasting juices. And I should add that it really is worth cooking the peppers until the skins have browned here and there. … [Read more...] about Nigel Slater’s summer Sunday roast recipes
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Little Angel, the supreme puppet theatre for children, has joined with Pinwheel theatre to stream an adaptation of Emma Dodd’s book about a bear who wants to be “clever and funny, wild and free”. Puppeteer Lori Hopkins, who performs from her home in lockdown, can be seen on Little Angel theatre’s YouTube channel from today until 30 September. Susannah Clapp … [Read more...] about This week’s best culture at home, from Paul Weller to a new Rite of Spring
Preheat the oven to 190C/gas 5. In a large casserole, bring two litres of water to the boil with 20g of salt. Add the pasta and cook for eight minutes. Drain by lifting it out of the water and immediately coat it in olive oil. Meanwhile, take an ovenproof dish broad enough to fit in two layers of the pasta; if it is too small, the pasta will be too deep and only a small portion of it will be gratinated. Rub the inside of the dish with the clove of garlic, cut in half. This will coat the dish with a wonderful sweet aroma. … [Read more...] about Top foodies choose their favourite recipes of all time
The beauty of making your own, however, says Thuy Diem Pham, chef/owner of The Little Viet Kitchen in London, is that you can tailor it to your own taste. “I’m from the south of Vietnam, and every household has their own recipe, using ingredients their family likes. If you buy it, you can’t do that.” For hers, she crushes lemongrass, galangal, red shallots, fresh ginger, chillies, shrimp paste, dried turmeric, coriander seeds and cumin,; it keeps for four weeks in an airtight jar in the fridge. … [Read more...] about Is it worth making your own curry paste?
Sometimes, someone says something so perfectly that it’s pointless to try and put it any better yourself. Nigel Slater’s love letter to “a sausage in the pan” in Real Food has stuck with me for almost two decades, and it’s recently been joined by Rachel Roddy’s description of salsa verde: “A gorgeous green goddess of a sauce that precipitates a number of adjectives you could be fined for overusing: grassy, peppery, warm, musty, briny, fishy, oily, brilliant.” … [Read more...] about How to make the perfect salsa verde