CELERY MOSTARDO
By This Celery Chutney is actually based on Italian mostarda or “mustard fruits”. This recipe uses the basic principle of cooking the main ingredient in a syrup and adding a … Continue Reading →
Category: Side dishes and Pickles
GRATIN DAIUPHINOIS
This rich gratin of sliced potatoes and cream, named after royalty is a unabashedly decadent dish that makes an excellent partner to spring lamb … Continue Reading →
VIETNAMESE CUCUMBER SALAD
Serves 4 to 6 Ingredients 900gr cucumbers, 1 large jalapeño, seeds and veins removed if desired, thinly sliced 3 spring onions finely sliced 1 garlic clove, finely grated. 15 gr … Continue Reading →
SHEILA’S MOTHERS POTATO CAKES
Sheilas Mother apparently made really good potato cakes. Misshapen, and soft and gooey from all the butter. You can also roll them out thinly and fry like an oat cake. … Continue Reading →
ASIAN INSPIRED COLESLAW
Although we found this recipe in Hugh Fernley-Whittingstall book “Green”, it is based on a recipe from Taste: by Sybil Kapoor. It’s wonderfully aromatic, quite unlike any other coleslaw, … Continue Reading →
HASSELBACK FONDANT POTATOES
The trademark dish of the Hasselbacken hotel in Sweden, these Swedish-style roast potatoes, thinly sliced widthways but held together at the base, fan out like an accordion when … Continue Reading →
HASSELBACK POTATOES
They may be more work than a dish of creamy mash, perhaps, but if you’re out to impress, hasselbacks are the perfect accompaniment to steak, roast chicken, meaty fish … Continue Reading →
GREEN TOMATO CHUTNEY
This chutney recipe is a great way of using up all those green tomatoes from your garden that just refuse to ripen. I call it “Delia’s Branston” INGREDIENTS (makes … Continue Reading →