Mushroom ‘risoniotto’
This is called ‘risoniotto’ because chefs seem to think that to make us try new things they have to make them sound like old ones. From River Cottage… Read More »
Creamy Butternut Squash, Chive, and Pine Nut Tagliatelle.
Properly delicious, this. The first time I made it I was a little underwhelmed and found it a little stodgy, but the magical addition of a little white… Read More »
‘Mazing Mushroom Soup
This is not a cheap recipe. Please do not make a cheap version of this recipe. Please go out and invest in one of the tastiest soups EVER… Read More »
Mushroom spelt barley ‘risotto’
Technically this isn’t risotto, because it’s not made with risotto rice (arborio, in fact), but HF Whittingstall uses the word ‘speltotto’ or something which is a portmanteau that… Read More »
Curried Parsnip and Apple Soup
OK, I’m not sure if ‘adding balti paste’ counts as ‘currying’ something, but the original recipe described this as ‘spicy’, which I definitely don’t think it is. Warming,… Read More »
Hannah’s heavily reworked mushroom moussaka.
I’ve spent 3 days reworking this to satisfaction. Based on the Ultimate Vegetarian Cookbook which included potato and no herbs or spices, and some weird and not-quite-enough quantities… Read More »
Tomato and Basil Soup
A good simple recipe, this, perfect for a rainy spring day. I seem to have developed a cold, so something warm for lunch was a must, and this… Read More »
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