This recipe is based on the very famous Amatriciana dish, but because of the pasta purists out there, I’ll will refrain from calling it that. It contains all four the necessary ingredients for an authentic Amatriciana dish…and some more.
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Carbonara has a very long and interesting history. There are many variations, even in Italy, but most Italians will agree there is only one way to make the authentic version.
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Guanciale is a prominent ingredient in many Italian dishes, but it is probably mostly known as an essential ingredient for spaghetti carbonara.
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This is an old recipe of mine with a bit of a twist by adding various condiments like guacamole, gremolata and chimichurri. This is one of my best soup recipes and one which I make each winter.
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I stumbled across this Ottolenghi style oxtail casserole using ingredients like cinnamon, star anise and orange peel, as well as gremolata as a topping. Seeing that winter is upon us and I had some oxtail in the freezer, I decided to give it a go.
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Looking for something different to do with my monster T-bone steaks, I came across this recipe for a Californian-style, coffee-based rub for beef.
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This Easter I decided to make a lamb shawarma using a recipe I found in Yotam Ottolenghi’s book, Jerusalem.
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Ras el Hanout is a mix of earthy spices resulting in a very vibrant spice mix which can be used across various dishes. I decided to make a Ras el Hanout chicken potjie over the coals, and serve it with fried butternut and aubergine couscous.
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The story continues with my recent acquisition of genuine Hungarian paprika. My first dish was this delicious Hungarian mushroom soup which was a big success. I then decided to make this Hungarian chicken paprikash and for a starch I thought Shlishkes would work pretty well.
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I got my hands on some imported Hungarian paprika and decided to make a couple of Hungarian dishes. I started off with this very rich and wholesome Hungarian mushroom soup which is packed with earthy flavours and very easy to make.
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