In my opinion, most great cooking begins organically. (I do mean that literally as well as figuratively.) Yesterday, whilst walking down Wilton Road from Sainsbury’s back to Jess’s flat in the sparkling autumnal sunshine (it is August, people!), Jess suddenly gestured to her right towards a Turkish restaurant and said, “That place makes the most amazing tomato sauce.” And thus was born the idea to make a sweet tomato sauce to accompany our Caribbean meal. Continue reading
Okay kids, these beans are spicy! And they taste like they have meat in them even though they don’t! What’s the trick? Actually, I haven’t figured that out yet, although I think it has something to do with the dash of vinegar that goes in at the end. Anyway, they are freaking delicious, and if you put some Ibrahim Ferrer on the old iTunes and dim the lights (or squint) you can almost imagine you are in Havana. Buen provecho! Continue reading
Plantains are totally the flavour of the week. They may even be the flavour of the month. I am EXCITED by plantains.
Like bananas, plantains come from herbaceous plants (neat, right?), but plantains are starchier and denser than bananas and so they are a fabulously versatile cooking ingredient. They can be fried, braised, roasted, mashed, boiled, steamed … Continue reading
A friend of mine calls roast chicken “a luxurious meal for one,” which may be why I make it so frequently when I am eating alone. It is also fabulously versatile: depending on the seasonings used, the humble roast chicken can be transformed Continue reading
This is a rich, buttery rice dish with a strong sweet flavour imparted from plenty of fresh dill, enhanced by nutty notes of saffron, cumin and pine nuts. This rice is loosely based on rice served at my favourite Iranian restaurant, Alounak. Continue reading
Susan eats London 