Ingredient Archives: Peppers

tomato soup

Roasted Tomato Soup — A Fitting Farewell

  Dr Johnson said that when one is tired of London, one is tired of life. From a culinary perspective, I think the same can be said of tomatoes.They have such variety, be it in size, shape texture or flavour that there are few meals that wouldn’t welcome tomatoes. Whether in a Greek salad, a […]

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light baked pasta

Baked Pasta —A light version with Yoghurt, Squash, Kale and Feta

This week I have visitors and so I wanted to start with a dish that I think is a perfect meal to greet people (not so) fresh off a long transatlantic flight. Feeding people who have just arrived after a long journey is a tricky affair. You want to welcome them into your home with […]

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baked eggplant

Baked Eggplant with Tomatoes, Chillies, Mozzarella and Mint

Baked eggplant might sound at first blush like a depressingly bland affair. But once you have tried this wonderful marriage of succulent pillowy soft eggplant with sharp tomatoes; spicy heat playing off cooling mint and calming mozzarella I think you will change your mind. The simplicity of the making the dish belies the complexity of […]

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MIgas and grape salad

Migas with Chorizo and Peppers: A breakfast special, and a Grape Salad

I’ve been wanting to do a breakfast or brunch dish for a while and I’m glad to finally have a chance to offer up something that would be great on a lazy weekend morning. It’s a dish called Migas that originates in Spain.  Made with rough breadcrumbs, garlic, oil and spices along with some nice […]

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smoked fish fritters

Smoked Fish Fritters with Roast Tomatillo Salsa

These smoked fish fritters are perfect for the end of summer. There is the sweetness of fresh corn and red peppers, along with a more grounded salty bite from the fish. There’s a little bit of a crunch on the outside that gives way to a lovely soft almost chewy centre. And they’re messy; or […]

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sweet pepper risotto

Sweet Pepper Risotto with Goat’s cheese; bonus Kale Salad

After having been away for a couple of weeks there is a distinct change from high summer to late summer in both weather and produce. As an Englishman I am very pleased the heat has tempered somewhat; as a cook I feel I can use the stove and oven a little more, and as someone […]

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Steak and Succotash

Perfect Sirloin Steak; Tomatillo Succotash

I will concede that this is a personal preference, but I think filet mignon is not really worth it. Sure, it’s meltingly tender, but the price you pay for that softness (other than the price you pay) is something of a lack of flavour. I would rather something a little tougher with a meatier flavour to […]

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Middle Eastern Pitza

Roasted Vegetables with Za’atar and Labneh

There is something a little unfair about roasted vegetables. Unfair in a good way that is. Given how little time you need to spend in the kitchen you are rewarded with a sweet caramelised concentration of flavours wholly out of proportion to effort. And they are wonderfully flexible too. 

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