Salsa di Pomodoro

Salsa di Pomodoro

This recipe is adapted from a Sainsbury’s cookbook that was released in the early 80s and it is a favourite. I make mine vegan, using nutritional yeast instead of cheese, however a hard cheese like parmesan can be subbed back in if that is your 

Asparagus Risotto

Asparagus Risotto

I almost titled this ‘Luxuriant Asparagus Risotto’ because the final result is just that – luxuriant. The characteristic risotto creaminess has been amped up to 11 with the additions of butter and a dash of cream at the end. This richness means that it is 

Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

Here is a bare-bones – dare I say almost ‘Pantry Staple’ – version for Spinach and Ricotta Cannelloni. It makes use of frozen spinach and canned tomatoes in lieu of the fresh options and dried, oven ready cannelloni instead of fresh pasta. One ingredient which 

Spaghetti all’ Amatriciana

Spaghetti all’ Amatriciana

I feel the need to emphasise this point: this is by no means a traditional Spaghetti all’ Amatriciana. Instead it is a meat-free version that makes the best of pantry staples. However if you prefer to include guanciale (or a substitute meat), then notes for 

Chicken à la Meates

Chicken à la Meates

This is my version of Chicken à la King – the one that I grew up eating and which is still a firm and frequent favourite in the weekly meal rotation. In comparison to both the original and contemporary recipes, it is pared back and 

Lobhia aur Khumbi with Masaledar Basmati

Lobhia aur Khumbi with Masaledar Basmati

Madhur Jaffrey’s Indian Cookery (1982) is a bible for Indian cuisine. A go-to cookbook for Indian curries and rices and everything in between. Madhur’s recipes always work…without fail and without exception. My favourite Madhur curry is Lobhia aur khumbi (Black-eyed Beans with Mushrooms). A surprising