This is a salad that I’ve made twice recently, prompted by the unexpected availability of strawberries at local markets, along with the more seasonal fennel that is everywhere right now. It’s inspired by – and quite similar to – a…
This is the revised version of a recipe I noted down here a while back, because I never really put in any quantities, just typed in the ingredients as I remembered them, because it was late and I was tired!…
I feel so pretentious even writing ‘quail eggs’ in the title of this. Suddenly, it’s like I’m on Posh Nosh and I should be writing a recipe which says things like ‘mellifluously confuse the quail eggs until they are a…
Ah, cheesy pasta bake. The best comfort food in the world, not least because you can put practically anything in it successfully. Pasta bakes are my go-to dish when I have a lot of random vegetables in the fridge and…
So I had this idea about making vegetarian moussaka with some of the leftovers and veggies I had in the house. And I looked at the Delia vegetarian moussaka, and liked the look of it, so I thought I’d give…
This is a very simple recipe, from a book called Reds, Whites, and Greens, by Faith Willunger. As you might have gathered from the title, it’s a book of Italian things to do with vegetables. I’m yet to find a…
I wanted to call this creamy lemony garlicky floral fractal broccoli with pasta, but I thought that might be a tad long. I haven’t cooked or eaten Romanesco Broccoli before, and the recipes I had all seemed to involve cutting…
My father’s family is from the Basilicata region of Italy, and even after moving to Australia, my Nonna and Nonno would make their own sausage every year. I think one of my great-uncles kept pigs, or maybe just one pig…
