Cavolo Nero with Chorizo & Preserved Lemon from “SIMPLE”

Cavolo Nero with Chorizo, Garlic and Preserved Lemon. This remains one of my favourite recipes from Ottolenghi’s cookbook “SIMPLE”. The preserved lemon kicks all the flavours up a notch, and the final dollop of sour cream pulls it all together.     photo ©️ Misky 2020

Cabbages and the Conqueror Worms

It’s still raining. However …. Spring seems to be forcing itself on February. The chives are growing like weeds. I have weeds that aren’t growing as fast. I tasted one, just to be sure that they were chives and not weeds, and sure enough they are. I might scramble up some eggs tomorrow for lunch,…

And We Paddle Like Ducks

Last weekend we enjoyed a brief respite from the torrents. The rain peeled away to sun. We were excited, and headed for the Arundel Bird Wetlands Centre, hoping that it wasn’t too badly flooded from the storms. It was; the Arun River overtopped on 3 January causing severe flooding. The paths and boardwalks are submerged,…

Creamy Green String Bean Casserole with Crispy Onions

My grandmother used to make this for special occasions. She grabbed a can opener, and set about tipping the contents of tins, condensed cream of mushroom soup, Blue Lake tinned beans, and vacuum packed crispy onions, into an oven-proof dish. Then she cranked up the oven and baked it until it bubbled, and a thick…

Butternut Squash Soup with Benedictine Brandy

I made this soup recently, and Mr Misky loved it. He said “YUM!” Then a few weeks later I served it as a starter for dinner guests. They thought it was delicious, and it is so easy to make that it was a total win-win soup as far as I’m concerned. It keeps very well…

Why Do We Peel Portobello Mushrooms?

Well, it beats me. I don’t know why. Facts are facts though, and every chef on telly peels their Portobello mushrooms. Even Jamie peels his. The contestants on Master Chef do, too. So I decided to try it both ways. One peeled, and the other not. Same ingredients. Both on the same tray, baked at…

Today’s Lunch–A Bit of Salad

It’s the beginning of May, which means that it’s salad season again. Hurrah! I love salads. I love creating colour from bits of mixed and matched stuff hiding in the fridge, and since the house is crawling with workmen again, a salad was the easiest solution. This salad was lunch today, and it had a…

Words That Cook

GREEN HEAVEN She stirs warm green pashminas of sun-drenched basil, into misty verde days, snowy Parmesan drifts into pasta. Heaven can’t wait! BABY CARROTS Baby carrots dressed in orange sweeter than candy orangier than Halloween. Peeled, cut and steamed, slicked light with honey and gleaming Poetic form: Epulaeryu