Walnut, Broccoli and Ricotta Spaghetti.
Things that always go well together: olive oil, garlic, parsley and lemon zest. Add in some good greens and healthy nut fats, along with some wholegrain pasta and… Read More »
Minted Spring Vegetables
Yeah, I know, it’s been AGES since I posted here. Alex has been keeping up his end of posting admirably in my absence. I’m suffering from the London… Read More »
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 »
Pappardelle with pine nuts, artichokes and aubergine.
First new recipe in the new house! I’ve been busy doing things like finishing the PhD and moving house and starting a new career as a ‘freelance’ whatever… Read More »
‘Can it be that simple’ Fettuccine with Cream & Parmesan
A really, really simple pasta dish from my usual pasta book – tweaked and added to. The ingredients list shows the original, basic version, (with my adjusted quantities)… Read More »
Pasta with ‘green’ vegetable ‘sauce’
Another favourite from the Pasta Cooking book from the remaindered bookshop…it’s called a sauce, but the moisture just comes from the oil, butter and tomatoes. And all the… Read More »
Brown Lentil Bolognaise
OK, so this is a pretty heavily modified version of a Rose Elliot staple. Do recommend Rose Elliot’s Complete Vegetarian for someone starting out on it all. Especially if you need simple… Read More »
Italian Vegetable Soup
You may have noticed I’m a big fan of soup. When cooking for one they’re an ace way of making lunch really quick – make on batch at… Read More »
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