When the nights begin to cool, and autumn takes hold there is nothing more wonderful for Sunday night supper than macaroni and cheese. It’s oozy and creamy and warming, and almost universally loved. My recipe includes pieces of crisp bacon, fresh chives and a crunchy topping of cheesy sourdough crumbs. Best of all the sauce…
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This recipe is based on one by Yotam Ottonlenghi, the famous Israeli-British chef, restaurant owner, and food writer, who has made vegetables made interesting a feature of his cooking and describes his food goal as drama in the mouth. I changed the quantity of both olive oil and water in the original recipe, as my attempts…
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I am a late comer to goat’s cheese, having been scarred by my first experience, which was an intensely smelly, fiercely flavoured french variety. However, I have been educating my palate to milder versions and now love a subtle, creamy, ash covered chevre. Mushrooms pair beautifully with it, as the cheese seems to enhance their…
Read MoreHaloumi is a sightly salty, semi-hard cheese that has its origins in Cyprus. It is at its best when cooked, and the Mediterranean flavours of lemon, parsley and olive oil are wonderful accompaniments. Good quality extra virgin olive oil and beautifully fresh lemons are the secret to really making this dish sing, so use the best…
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