Excellent with coffee, these little almond biscuits from Turkey and the Balkans are quick and easy to make. Mix 400g of ground almonds and 150g of golden caster sugar together and add two or three drops of almond essence and two tablespoons of rose water. Bind the ingredients together with two lightly beaten eggs, and [...]
Salt gets a bad press. I know it’s responsible for the untold misery of heart disease, high blood pressure and a thousand other fairly major medical complaints, but it also has a near mythical ability to preserve food and concentrate flavour, the closest thing to culinary alchemy there is. This duck prosciutto, a ham born [...]
The blue cheese I tried a couple of weeks ago was sensational, so I thought some more of Alex James’ cheeses might be worth a look. Farleigh Wallop and Little Wallop are both goat cheeses, made in complete 115g rounds. They’re not cheap, at £6.99 each, but you get a lot of flavour for your [...]
Saag Murgh is a classic Indian combination of spinach and chicken. A Punjabi favourite, and another superb recipe from Madhur Jaffrey.
Rabbits are plentiful, sustainable, cheap and healthy*. Cooked properly, they’re delicious. Cooked badly, they’re about as appetising as an old boot. I’ve found that farmed rabbits can be successfully roasted with lemon, rosemary and garlic, but try the same treatment with a lean, muscular wild rabbit and the dish generally ends up in the bin. [...]