Supplemental #111

I’m still away, so this week’s #Supplemental is in bullet form. (Again. Soz.)

  • Interesting set of easy curries from Nadiya Hussain in Saturday’s Times Magazine. I was intrigued to read that the way to get curry paste to stick to boiled eggs is to give them a quick turn in hot oil first. Also, green mango and fish curry and Bengali korma looked good. Various summer berry recipes in the Weekend section too.
  • The best thing in this month’s Sunday Times The Dish supplement, was the clutch of recipes from Ducksoup’s ‘The Wisdom of Simple Cooking’. Crisp lamb, labneh, mint, red onion and pomegranate would go down very well right now thank you please.
  • Also in The Dish were words on feasting and setting the table from instagram star Skye McAlpine. I worry, looking at Skye’s feed, that there soon won’t be enough lemons for the rest of us if they keep rolling oh so casually off her table … but back to the food: roast beef, broad bean mint and pecorino and a fig and ricotta puff pastry tart. Nice meal.
  • Great things over in the (food sections) of the Torygraph this weekend, not least Diana Henry on the rise and rise of Roman food. (Which, helpfully, was confirmed by Rowley Leigh’s recipe for Roman gnocchi and baked artichoke in the FT Weekend.)
  • Also, Stephen Harris on tempura.
  • More (and better than in The Times) berry ideas from Rose Prince, including a lush blackcurrant trifle.
  • and loads of nice summer party dishes, from the likes of Sybil Kapoor (lavender meringues), Alice Hart (geranium leaf and berry ripple frozen yoghurt), Rosie Birkett (smoked trout and asparagus salad) and Ms Henry’s Scotch eggs with curry mayo.
  • Last week I missed bits and bobs in the FT Weekend from Brad Mcdonald’s ‘Deep South: New Southern Cooking’. Which was a shame, because there were loads of cracking, proper recipes: shrimp toast, fried green tomatoes with devilled crab, jambalaya, andouille, cornbread, pecan pie… top stuff. Take a look.
  • Lovely gnocchi ideas from Nigel in Sunday’s Observer (this time of the potato rather than Rowley’s semolina variety). Can’t say I agree with him that “five or six little ones” will sate, though.
  • The day before, the Graun crew went mad for elderflower. Yotam pushed tempura elderflower with creme fraiche ice cream, pickle, cordial and an elderflower celeriac mash (?!). Whilst over in Cook, Claire Ptak also fried heads of elderflower (calling them fritters rather than tempura), and suggested a zabaglione alongside, and did a baked zabaglione too.
  • Thomasina Miers got fairly adventurous, with chickpea and nettle pancake, and a Mexican panzanella to go with monkfish.
  • There’s proper discovery food from the new Cook Resident: Ghanaian dishes like bambara bean stew, courtesy of Zoe Adjonyoh.
  • Also in Cook, Anna Jones was herby (make the vignole). And Rachel Roddy’s potato, pesto, green beans and lamb chops might well be the most cookable thing of the whole weekend.

Weekend Menu, 4 and 5 June 2016

Crisp lamb, labneh, pomegranate and mint

Tom Hill, The Sunday Times, The Dish

Potato, pesto, green beans and lamb chops

Rachel Roddy, The Guardian, Cook

Blackcurrant trifle

Rose Prince, The Telegraph

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