River Cottage

Dear all,

Catching up…

Baby carrot and broad bean risotto – BA loves broad beans and they are here for such a short time.  Preparing them in a special way like this risotto gives them the appreciation they deserve.  This risotto is light but still warmed my heart.

Marinated courgettes with mozzarella – you know it’s time to sharpen the knives when the slices don’t bend even after you cooked them.  We both love the flavour and could use a bit less oil.

Stuffed peppers with new potatoes, feta and pesto – roasting peppers really brings out their best qualities.  Home made pesto,feta and potatoes in a beautiful red case, it’s lucky they are substantial because I could eat an awful lot of these.

Roasted tomato sauce – the oven does all the hard work whilst I get on with other jobs and the result is stupendous (this word I borrow from BA where he used it to describe the Pollack when we ate a RC Axminster).

Tomato and mozzarella risotto – we used the roasted tomato sauce and was rather taken with the depth of flavour and the unmistakeable vibration that the food just feels good for me.  What is truly bonkers is that ever so distant hint of tinned tomato soup, like a culinary curve ball sent to confuse my taste buds.

Cannellini bean hummus – I am going to float the idea for a Christmas gift is a food processor, the hand blender just couldn’t step up for this one.  Lovely flavour and one to have handy at a moments notice.

Oven dried tomatoes – we buy these quite a bit but have never made them and after tasting these I am not sure I would ever want to buy them again.  These pack a punch of flavour, an intense hit. Fantastic.

Grilled aubergines with chilli and honey – leave it for 30 minutes – honestly!!  I have to stand guard because it’s so delicious, it was spotted and just had to be ‘tested’ a few times.  This is a lovely, lovely dish (if you are quick enough).

Runner beans with tarragon and lemon – easy and delicious.

Quinoa with courgettes and onions – Nice texture with soft and crunch combining in balance.  The lift of a ‘good handful’ of herbs transforms a dish.

Pasta with fennel, rocket and lemon – Easy, flavourful and surprisingly light.

Tomato, thyme and goats cheese tart – I have been struck by the photo in the book and been saving this for a special occasion.  MB and his family is just about as special it gets.  It will forever sit in my memory as an elegant and beautiful lunch, just like him.  It’s an honour to eat with your teacher and an even greater one to cook for him.  What a luscious vibe T and N from Denmark cooking with me in the kitchen, sharing more than cooking.  The taste of this dish is filled with much more than the ingredients and forever in my heart.

Clair.