This idea I blatantly picked up from Nigella’s book Kitchen, but unlike hers, it uses fresh homemade gnocchi. This is because using the bought variety and cooking it in this way results in hard, slightly powdery bullets—not my idea of food!
I think I got the original recipe for gnocchi from James Tanner’s Take 5, or possibly from the Cranks’ Light Cookbook, but needless to say, it’s probably all my own by now, given I don’t mess on with quantities. I’ve been making these for years because I like leftovers to be more than just ‘what we had yesterday’.
Rice pudding: the stuff of childhood. But there are a couple of different ‘usual’ ways to make it. The easiest way to date has been to throw it in the oven. Thing is, I don’t care for it as much that way, especially since the last one I made boiled over and made an unholy mess. The other way is to make it on the hob. If you’ve got the patience, that makes a creamy, delicious pudding similar to the stuff you get in a tin, but with a better (less tinny) flavour.
I don’t have that patience. But I do have a slow cooker.
David’s Carleton Farm Food Shop, Penrith is everything you’d expect from a farm shop—actually, scrub that! You won’t find something quite as singular anywhere else in the area. And yes, we’re inundated with some quite good farm shops in the area, but when they’re ‘good’ they’re usually also costly, and mainly out of my economic range—with the great quality, lovely customer service and food I can actually afford, for me, David Dickinson wins hands down … Read on for unadulterated enthusiasm!
Curry is a fact of life in this household, but I’m always looking for new ideas i can make in a relatively authentic way. I recently had the opportunity to try out a restaurant in Leeds that I’d never been to before: Shabab, situated under the city train station. Paneer to die for, and that was just the starter.
So this week I found my local supermarket actually sells paneer now, and had a go making a curry from scratch. Went well. A day later, there’s one smallish meal left over. Now, don’t get me wrong, that’s great! Curry tastes even better the next day! But to cheer it up, I made a small batch of these onion bhajis, and ate so many of them while I was cooking that I couldn’t finish my meal in one go. *Shakes head in shame.
So, onion bhajis. We’re aiming for a crispy terracotta on the outside, soft and oniony in the middle, and everything cooked properly (harder to achieve with deep fat frying than you might think).
Haggis. Much maligned by those who don’t eat it, this offally delicious treat is only for those with discerning tastes. Because, quite frankly, if you’re not going to enjoy it, we’re glad it won’t be wasted on you. But, if you have great taste and you live on your own, or the rest of your family is veggie, you’ll probably find, like me, that one haggis could feed a small family, which means there’s enough left after one portion to stuff a wicker man.