Marrows are a type of squash/gourd. They originated in South America and, in the Summer, they are ubiquitous in the UK. They have bright, shiny green skin (stripy, usually) and a tender and very tasty interior. They tend to be huge (picture giant courgette/zucchini) and are inexpensive. This soup is tangy, savoury and satisfying. It…
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The Easiest and Creamiest Mac & Cheese
I have been experimenting with, what to me is, a revolutionary cooking method for pasta that uses the gluten released by the pasta as a creaminess enhancer. I was inspired to try this method by a fellow vegan whose details I’ve now misplaced and by preparing my Lady Assassin Spaghetti. As you will see from…
Courgette Noodles with Lemon-Avocado Pesto (and What does Pesto Mean Anyway?)
It has been hot in London lately and firing up anything is not an option I wish to contemplate. But still, it doesn’t mean one must sacrifice taste. The Italian word pesto has a number of meanings, but in the culinary sense, it means to reduce chopped ingredients into a poultice. The ingredients per se don’t matter,…
No Butter Better! Chestnut Risotto
The season for fresh chestnuts is over, but with the extended winter we’re having, this warm and savoury risotto is still appropriate. I have used fresh chestnuts, vacuum packed (Merchant Gourmet) as well as canned (Clement Faugier) and they all work and are available at any supermarket (in the UK at least). What you use…
