This delicious One Pot Fish, Chickpea & Spinach Stew is quick and easy to make, perfect for a satisfying midweek dinner or a fast meal on a busy weekend. Featured in Alan Rosenthal’s Foolproof One-Pot: 60 Simple and Satisfying Recipes, the foundations of the recipe lie in Marcella Hazan’s famous tomato pasta sauce – Rosenthal’s ... Read more »
This rich and spicy chicken and peanut stew hails from Ghana in West Africa, a country known for it’s diverse cuisine. Soups and stews such as this are popular in Ghana, often enjoyed with cornmeal and vegetables. If you’re not familiar with the flavours, imagine a cross between an East Asian peanut satay and a ... Read more »
Alan Rosenthal is a chef, food writer and cookery teacher who has been cooking stews and one-pot meals at farmers’ markets across London since 2008. Foolproof One-Pot is Rosenthal’s third book following the success of “Stewed!” and “Ultimate One-Pot Dishes”. The book contains ‘60 simple and satisfying recipes’ that can all be cooked in a ... Read more »
Courgettes (zucchini) baked in a cheese sauce (kousa bi gebna) may sound like a very basic dish and yet this recipe was the surprise winner of all the food we cooked when reviewing Ghillie Bassan’s The Lebanese Cookbook. Described as a typical family dish, it consists of sliced courgettes baked in cheesy egg mixture reminiscent ... Read more »
Palestinian Upside-Down Rice, Lamb & Aubergine (Maklubeh Bajinjan) is an impressive dish to serve – a turned-out-from-the-dish dome of rice and lamb wrapped in slices of silky aubergine – and a delight of really simple flavours that adds up to far more than the sum of its ingredients. The recipe is from Ghillie Bassan’s The ... Read more »
This delicious recipe for meat and bulgur balls in yoghurt (kibbeh labaniyya) is a real change from the tomato-based European (Italian) and South Asian (Indian and Burmese) meatball recipes we have made before, and has a pleasingly tangy flavour profile from the natural yoghurt. The recipe is from Ghillie Bassan’s The Lebanese Cookbook and is ... Read more »
The Levant is a region long known for the largesse of its hospitality. In The Lebanese Cookbook, Ghillie Bassan explores the foods and traditions of a swathe of the Fertile Crescent that takes in Lebanon, Syria, Jordan and Palestine. Bassan spent many years living and working in the Middle East (as well as Europe, North ... Read more »
For over 25 years, I’ve been planning and booking independent trips, creating the perfect travel itinerary to suit our personal interests, available time and budget. For me, this process is an absolute joy, and something that really adds to the enjoyment of a trip — the more I research and pull together the itinerary, the ... Read more »
As gluten-free digestive biscuits are now readily available, this no-bake salted caramel cheesecake is quick and easy to make and impressive to serve. The recipe is from Becky Excell’s How to Make Anything Gluten Free , a cookbook full of proven recipes and methods for making gluten-free versions of recipes that usually feature gluten. Read ... Read more »
Once you are diagnosed with coeliac disease, gluten ataxia or any other condition that requires you to cut all gluten out of your diet, there are certain foods you start to hanker for now that you can no longer buy them easily – pastries, cakes, breads, pizza, pies, and so much more. When Nicky reviewed ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]