Another ‘Supplemental light’. I hope you’re coping.
No doubt there were a few other gems out there this weekend, but the following recipes and columns caught my eye:
- Nigel Slater’s diary style entry about butternut squash and split pea pie in Sunday’s Observer.
- Thomasina Miers’ roast Jerusalem artichoke, wilted radicchio and pear salsa salad in Saturday’s Guardian. Great combo of sweet fruit, bitter leaves and whatever taste fartichokes count as.
- Stephen Harris gives away the secrets of home made bacon in the Telegraph.
- “Robust foods like this and prodigious eating are hardly in fashion”, wrote Rowley Leigh by way of introducing FT readers to his wonderful sounding (and looking) chicken, sweetbread and artichoke pie. Which was almost as good a read as Alex Renton’s excellent debunking of healthy eating and the industry that profits from fads (a must read).
- Some classy Thanksgiving themed puds on the Guardian’s webpages thanks to the likes of Brad McDonald and Claire Ptak.
- Who doesn’t like a one pot recipe? Diana Henry’s ginger and miso roast pumpkin and mushroom; lamb and bulgar pilaf with figs; and parmesan roast chicken and cauliflower all look like crowd (and dish washer) pleasers
- The malt and chocolate layer cake in Ruby Tandoh’s ‘Cook’ baking column screams “make me soon and get a vat of milky tea on to brew while you’re at it”.
- Not only does Selin Kiazim’s introduce us to Turkish macaroni pasta (best described as long lengths of macaroni or hollow spaghetti?), but in her first Cook residency she also makes it into a kinda-lasagne called firinda makarna. Nice.
- The theme for the Saturday Times’ ‘only four’ recipes was ‘Instant Fools‘.
- Pork shank curry and braised lamb hearts with alliums … offaly good recipes from Mark Hix in Saturday’s Independent. Right up my straße and perfect food now winter has hit.
- Two of Florence Knight’s recipes in The Sunday Times struck me as being really timely, comforting ideas: a lovely hake, lentils and cauliflower number; and the rather smart idea of infusing warm milk with bay leaves before making hot chocolate.
- Last and probably least, my third week as guest cook in the Independent on Sunday brought food on a ‘staff food’ theme: soba noodles; roast cauliflower katsu curry; and blackcurrant jam croissant pudding.