Category Archives: Vegetarian

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

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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

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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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The Perfect Mushroom Risotto

It might not seem an ambitious start, but there’s something to be said for mastering the art of making a good risotto – I’ve had enough mushy/stodgy/flavourless incarnations over the years to realise that although the constituent parts may be … Continue reading

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