Lemon Couscous with Mushrooms
Put the couscous in a bowl and pour on 150 ml (1/4 pint) boiling water. Add the lemon rind, season with salt and pepper and leave to soak… Read More »
Linguine with Clams and Smoked Salmon
Cook the linguine in a large pan of boiling salted water for about 10 minutes until al dente (tender but still firm to the bite). Meanwhile, rinse the… Read More »
Spaghetti with Garlic
Cook the spaghetti in a large pan of boiling salted water for 8-10 minutes or until al dente (tender but still firm to the bite). Meanwhile, heat the… Read More »
Spaghetti alla Carbonara
Finely chop the onion. Remove the rind from the pancetta or bacon, then cut into thin strips. Heat the oil in a pan, add the onion and fry… Read More »
Mushrooms Sauteed with Thyme and Garlic
To clean the mushrooms, wipe them with a clean cloth or brush or pick off any lumps of dirt; do not wash them or they will become waterlogged…. Read More »
Fennel with French Beans and Mangetouts
Halve the mangetouts and French beans, if very long. Thinly slice the fennel. Heat the oil in a large frying pan. Add the French beans and fennel with… Read More »
Cabbage with Juniper Berries
Chop the onion. Melt the butter in a large saucepan. Add the onion, garlic and juniper berries and cook lightly for 5 minutes, until the onion is soft…. Read More »
Spring Green Saute
Coarsely shred the spring greens, discarding any thick stalk Heat the oil and butter in a large wok or saute pan. Add the spring greens and garlic and… Read More »
Cauliflower with Olives and Capers
Crush the anchovies with their oil and the garlic using a pestle and mortar. Cook the cauliflower in very lightly salted boiling water for 5-7 minutes until just… Read More »
Summer Sauce
A light, fresh tomato sauce — tossed into hot spaghetti — makes this a quite delightful summer lunch dish. Chop unpeeled tomatoes finely; peel and chop onion; stone… Read More »
