A true winter dish to be served with a heap of steaming buttery mashed potatoes … and a glass of solid red.
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Probably the most comforting of all comfort foods, the first plate of macaroni and cheese is believed to have been prepared with macaroni brought home by Thomas Jefferson upon returning from Italy. His daughter, Mary Randolph, is credited with inventing the dish using, as I have here, Parmesan in the original recipe.
My favourite Moroccan dish, Bastilla, is usually prepared with tender pigeon meat. There is something about the succulent and spicy meat and crispy, sweet pastry that is redolent of exotic, faraway places ... But I’ve adapted the recipe for chicken too, which is also good.
If you have ever wondered about a simple and delicious way to prepare and serve tuna, this is it! The hearty, full flavours are perfect served with a small green salad and buttery chardonnay.
Just now and then one does love to upset the apple cart a little … Here I take a well-known and -loved recipe and deconstruct it by using whole lamb shanks and thick, generous slices of aubergine instead of the normal lambs’ mince and thin slices of vegetables. Serve this on a large platter with a heap of steaming white rice.
One of my absolute favourite lamb cuts will always be the shoulder, preferably on the bone with the shank still attached. I enjoy cooking this for those friends one can invite for a kitchen supper.
This is a simple, fresh-tasting dish that has become a family favourite. The same recipe can be used for any firm white fish. Just remember to adapt the cooking time to about 20 minutes.
Nothing can touch this for a real winter stew. Serve with steaming mounds of fragrant white rice.
If you are looking for a recipe that can feed a crowd, this is the one. Just multiply the ingredients! I enjoy serving this dish with either brown rice or spelt.
I love making this; the best part is flambéing the duck with brandy ... I have always been a bit of a flamethrower.
This English soup of Indian origin is a spicy chicken consommé to which chicken meat and rice are added. It is also delicious as a vegetarian soup, in which case use olive oil instead of butter, cook with vegetable stock and omit the chicken.
A sumptuous and utterly delicious meal that I prefer to serve with a fresh green salad dressed with a very ‘fat’ vinaigrette – good olive oil and a little lemon juice with anchovy, tiny bits of fried pancetta, and chopped-up boiled eggs.