This is not my recipe, but one borrowed from Nisha Katona, founder and powerhouse behind the Mowgli chain of Indian restaurants. I say chain, but they are the furthest from the bland, corporate chain than anything could be. There’s a beating heart in each one, and each one, like siblings, retains the looks, but the …
Category: Recipes too
Artichokes with browned butter and Hilopites noodles
You know how sometimes a cooking method can escape you time and time again, and then one day you read one more account of how to do it, and it all makes sense? Today I had that with artichoke prep.Not the big globe ones, but the smaller, purple ones. Perfect little flower heads that, nonetheless, …
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Hot Cross Buns
I’ve tried making these before, and although they always tasted good, the texture left a lot to be desired. Tasty hockey pucks come to mind. I know that with the huge proliferation of them in the shops, I really do not need to make my own, but that fruited spiced smell wafting through the house …
Istanbul and Beyond: Inspirations. Lamb, Leek and Chickpea Stew
I’m currently reading Istanbul & Beyond. There’s so much more to Turkish cuisine than the meat and salads that we usually see here. “Standing at the crossroads between the Mediterranean, the Middle East, and Asia, Turkey boasts astonishingly rich and diverse culinary traditions. Journalist Robyn Eckhardt and her husband, photographer David Hagerman, have spent almost …
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Ajvar
The things I do for my colleagues. Ed mentioned that when he’d been on holiday in Croatia, he’d had this gorgeous dip made of aubergines and red peppers, and was bemoaning the fact that he hadn’t been able to find it since. I was pretty sure I’d be able to find a recipe, and I …
Raymond Blanc’s Slow Cooked Squid with Chorizo
Squid is one of those things that I always associate with charcoal grills, holidays and blazing sunshine. I’ve only ever eaten it grilled or deep fried, so I thought I’d give it a go in a different dish to see how it changed the taste. I know that with squid the rules are that you …
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Cauliflower, parsnip, Jerusalem artichoke and coconut soup
This was one of those soups that came about because I had things I really needed to use up. It was cold and snowy, and I love having a big pot of soup on the stove plipping and pootling away gently. I know that seems like a lot of coconut, but it was a large …
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Review: Ishtar, Marylebone
As you turn into Crawford Street, a waft of scented shisha smoke greets you gently. I love that smell, because you know that, pretty much, there will always be very good food indeed nearby. I have a bit* of a love affair with scents and tastes of Middle Eastern food. Cyprus was invaded by everyone, …
To Fu or not To Fu…
(Sorry, had to be done.) For some reason, I had decided that I was going to make my own tofu. No I have no idea why, but I just fancied having a go, so I did. This is what happens when I am left on my own at home for any length of time with …
Non meat meatballs
My friend Cat recently made these, and foxed her friends because she’s vegan, and these looked a lot like meat in her post. After some confusion, and explaining, the recipe for these rather lovely aubergine and olive balls was shared. Cat’s was from the Abel & Cole recipe book, and the one I’d seen was …
COOKWITCH'S CREATIONS 