Category Archives: Vegetables & Sides
Stuffed Acorn Squash
Tough, squat little acorn squash are a chore to peel, so they’re best cut in half and roasted to soften the tasty, nutty flesh, then you can simply scoop it all out to make a soup, pasta filling (for example, … Continue reading
Maman Blanc’s Salad
Like any dutiful French son, Raymond Blanc extolls the virtues of his mothers cooking. Despite all his accolades, he still goes watery eyed at the thought mother’s seasonal Bourgogne fayre, and fighting his four brothers to mop up the vinegary … Continue reading
Pan-fried Sea Bass with Sauce Vierge and Fondant Potatoes
This is a great dish because it sounds rather fancy and chef-y but is in fact incredibly straightforward. The key with this one is just timings and moving quickly: both the fish and the sauce only take a few minutes … Continue reading
Caponata: The Sensational Sicilian!
I had my first taste of Caponata on holiday in Taormina two years ago and haven’t been able to get enough of this rich, tomatoey Sicilian stew since. It has a slightly caramelised, sticky sweetness thanks to the very slowly … Continue reading
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