This recipe is entirely Sabrina Ghayour’s fault. A lot of my cooking is her fault, to be honest. She posted a photo of these bulghur wheat balls, and I remembered I had a pack of the wheat to use up, so I hit the kitchen, soon discovering that I didn’t have coriander leaves, or an …
Lemon Semolina Cake
Originally this was a honey and lemon semolina cake, where it got drenched in a syrup after cooking. It was an absolutely gorgeous cake, I made it for my 40th, but my tastes don’t run as much to sweet nearly a decade on so I decided on a variation.It’s my last Cake Club at work …
Greek Easter Buns
Orthodox Easter can’t be pinned down. It wanders about, never in the same place. Every year those of us without a Greek family group nearby to remind us, Google “When is Orthodox Easter?” with the vague worry that we might have missed it. The Orthodox Easter dates are often different because they are based on …
Calcutta Cabbage Tangles
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 …
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 …
Leftovers Live To Feed Another Day
I’m not one to throw much away, unless forced to by mould (and then not always) or circumstance, so when I have not quite one serving of a really good dish, I want to make it into something equally as satisfying, and maybe have enough to freeze some. I’d made a Lamb, Leek and Chickpea …
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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COOKWITCH'S CREATIONS 