I remember very clearly when the all new Sainsbury’s magazine was launched back in May 1993. Back then, supermarket magazines were pretty wretched; thin and cheaply produced with a dearth of compelling content.
The Sainsbury’s magazine pumped oxygen into a stagnant pond and I loved it from the get go! Delia Smith and husband Michael Wynn-Jones were at its helm and commissioned great content, assembling a team of talented food writers, cooks and chefs. Some were at the start of their careers and others already well established; together they produced a rich collection of material for every single issue. And for just £1 it was excellent value, even in those days!
One of the strengths of the magazine was the reliability of the recipes featured. They were always properly tested and clearly written so those of us who made them did so with confidence.
Fast forward 20 years and while the quality of the field has definitely improved (and dropped again, as in the case of Waitrose Food Illustrated when it changed to Waitrose Kitchen) Sainsbury’s magazine is still going strong.
To mark its 20th anniversary, Sainsbury’s has produced a celebratory cookbook featuring over 100 recipes chosen from an extensive archive.
Unlike some glossier and trendier recipe books I’ve flicked through lately, what I love about this collection is how many of them I want to make (and feel confident that I can make).
I’ve been enjoying cooking from the book, and have permission to share the first recipe we made, Brian Glover’s pea, new potato and feta frittata.
Frittata is such a versatile dish – it can be enjoyed both hot and cold, it’s ideal for lunch or dinner, for picnics or packed lunch boxes and it’s very simple to make.
We took Brian’s suggestion to substitute the feta for goat’s cheese, as we much prefer it.
Pea, New Potato & Goat’s Cheese Frittata
2-3 tablespoons olive oil
1 large onion, thinly sliced
500 grams new potatoes, peeled and sliced
1 teaspoon fresh thyme chopped or 0.5 teaspoon dried
200 grams frozen peas*
a good knob of butter
6 large eggs, beaten
100 grams goat’s cheese (or feta), crumbled
optional: a handful of peashoots
*The original recipe specifies podded peas, but we bought fresh pods and discovered enormous, tough-skinned, tasteless peas within so we substituted with sweet little frozen peas instead. We weighed them frozen, then left them in a bowl of tepid water for a few minutes before draining and using. The recipe calls for boiling the podded fresh peas for 4 minutes before adding to the frittata pan.
- Heat 2 tablespoons of the oil in a 23-25 cm non-stick frying pan over a medium heat. Add the onion and 2-3 pinches of salt, and stir. Cover, turn down the heat and sweat the onions for 15 minutes, stirring occasionally.
- Add the potatoes and thyme to the pan and cook, still covered, for 10-12 minutes until the potatoes are just tender, adding the extra oil if they are drying out.
- Uncover the pan and turn up the heat until the potatoes start to colour.
- Add the butter and, when melted, add the peas, Season the eggs and pour into the pan, stirring in the cheese and pea shoots. Preheat the grill.
- Cook the frittata over a medium heat, drawing in the edge with a spatula until the base sets. After 4-5 minutes, when the underside has browned, put the pan under the grill for 2-3 minutes to just set the top.
- Place a large plate over the pan and turn over plate and pan together, to remove the frittata from the pan.
We really enjoyed the frittata, both hot out of the pan for dinner and cold for lunch the next day.