17th Sep, 2009
28th Apr, 2009
Crushed new potatoes with horseradish and sorrel
Another gem from the Ottolenghi cookbook that didn't get a picture in the final version. Would be great made with Jersey royals; they are now in season! The recipe is on page 63.
Somewhere between a mash and potato-mayonnaise salad, this dish is satisfying both warm and ambient. Adjust the seasoning and the amount of horseradish to suit your sensitivity (re-check once it has cooled down).
Sorrel is not always available. Instead use rocket, or actually any soft herb, and a bit of lemon juice. Horseradish sauce or wasabi paste (beware, it’s strong) make good alternatives to fresh horseradish. Again, taste and judge how much you need.
25th Feb, 2009
Sweet and spicy beef and pork pie
2nd Dec, 2008
Couscous and mograbiah with oven-dried tomatoes
12th Oct, 2008
Iolanda's apple fritters
17th Mar, 2008
Orange and pistachio marshmallows
14th Mar, 2008
Pear and cranberry upside-down cake
12th Mar, 2008
French beans with Dijon vinaigrette, capers and garden cress
12th Mar, 2008
Mushrooms with cinnamon
10th Mar, 2008
Wild rice salad
7th Mar, 2008
Mejadarah
6th Mar, 2008
Sauté of chickpea, butternut squash and chard, served with mint yoghurt
6th Mar, 2008
Roast chicken with chilli and basil
5th Mar, 2008

