Category Archives: DISHES

Bucatini with aubergine

Bucatini with aubergine

Bucatini with aubergine are easy to make dish and great choice in summertime. The roasted peppers give a very interesting touch to the taste of this dish. In authentic Sicilian style, this pasta doesn’t have a thick heavy sauce that completely coats the pasta. Rather, the pasta is tossed lightly in olive oil and a mixture of roasted aubergine and bell pepper.

Flatbread with spicy lamb and tomato

Flatbread with spicy lamb and tomato

These flavoursome flatbread with spicy lamb and tomato make an ideal snack or appetizer. The thin crispy base is smeared with a layer of lightly spiced lamb and rolled into a cone with a fresh parsley, sumac and a squeeze of lemon. When buying lamb, choose the leanest cuts with firm, creamy-white fat (although fat colour alone should not be used as a reliable indicator of quality). Avoid cuts with excessive fat or with fat that looks crumbly, brittle and yellowish: this means the meat is old. The colour and flavour of the flesh will vary depending on where the sheep were raised. Look for pale-pink flesh in a very young lamb, to a light- or dark-red colour in an older animal. A good butcher is likely to stock a greater variety of cuts than your local supermarket, or you’ll be able to order exactly what you want.

Asparagus risotto

Asparagus risotto

This asparagus risotto is a good and simple staple to have in your recipe repertoire. Here’s a cost-saving tip: You can substitute sushi rice for pricier Arborio with the same excellent results. Asparagus is best when grown and picked fresh. Regardless of whether you’re buying thin ‘sprue’ asparagus or extra-large ‘jumbo’ spears, always choose stems that are firm and lush, rather than dry and wrinkly. Avoid any stems that are discoloured, scarred or turning slimy at the tips. If you’re using whole spears, then make sure the buds are tightly furled. If you’re making soup, though, you could also use the cheaper, loose-tipped spears you sometimes find on market stalls. This dish can be served as the light lunch or diner, even with a fresh lettuce salad or baked potatoes.

Toasted ciabatta sandwich with basil vinaigrette

Toasted ciabatta sandwich with basil vinaigrette

This toasted ciabatta sandwich with basil vinaigrette is best after 24 hours of pressing, when the bread has absorbed the juices from the tomatoes but the filling is still fresh. However, the un-toasted sandwich will keep in the fridge for up to three days; the filling components hold up surprisingly well. Feel free to go wild with the filling; goat cheese, grilled sweet peppers, eggplant, and zucchini would all be superb additions.

Curried cauliflower soup

Curried cauliflower soup

Curried cauliflower soup is simple yet delicious and perfect choice for lunch or as a light meal, served with warm, crusty bread and garnished with fresh coriander. Cauliflower is incredibly versatile as you can see from our wealth of recipes – from curries, to soups to the comforting cauliflower cheese. Inexpensive and local, it ticks all the right boxes, so don’t skimp on this classic British vegetable. Choose cauliflowers with firm, compact, creamy-white heads, stout fresh leaves, and clean white stalks. Avoid any with limp, yellowing leaves, slimy stalks or spotted brown curds. Cauliflower is in season from February to May and again from August to December. Romanesco is a variety of green cauliflower with pointed, lime-green curds. It is more delicate than the standard cauliflower, and cooks more quickly. You may also find orange or purple cauliflowers in farmers’ markets and farm shops.