A celebration of modern German home cooking from Anja Dunk’s young family kitchen.
The snap of cold that comes at the start of the year is perfect porridge weather. I’ve never understood those who eat it like clockwork, regardless of the temperature. I love the warmth of it on a cold day, a bowl in my hands like a morning hot-water bottle, the quick but nourishing time spent stirring at the stove a welcome interruption to the busy rush of the morning and a few minutes to let my mind wander at the start of the day.
Pimiento de piqulllo con crema de queso y mojo verde
(Piquillo pepper stuffed with goat’s curd mixed herbs and mojo verde)
These are really quick and colourful: great for summer parties and picnics. Josep, our executive chef, who came up with the combination, uses goat’s curd from La Bauma, but you could substitute cream cheese or cottage cheese.
May 28
A pile of mash, so loose and silky it is on the verge of becoming a puree. The season’s asparagus, grilled and glistening with olive oil. The bright notes of lemon zest.
A treat today, but something I could happily eat all sunmer long. By the way, I use Maris Pipers for this very soft mash, but a waxy-fleshed potato such as Charlotte would be good too; unorthodox, but capable of giving an even smoother, more velvety mash.
A very happy New Year to you and all you know, from 4th Estate. 2014 was a fantastic year for books, wasn’t it? Or, to borrow the phrase from Andy Miller, it truly was The Year of Reading Dangerously. Chimamanda Ngozi Adichie taught us that We Should All be Feminists, while Lena Dunham told us how she came to be one in Not That Kind of Girl. David Cronenberg put us off our dinner with the fantastic techno-thriller Consumed, but Anna Jones set us back on track with her astonishing debut recipe book A Modern Way to Eat. The phenomenal Sali Hughes taught us all we needed to know about beauty (and all we didn’t know we should) in Pretty Honest: The Straight-Talking Beauty Companion, a guide we should all start referring to daily in the new year. Read more…
‘We serve many variations on this salad throughout the year and we always receive requests for it. Sometimes early in the squash season, the flesh tends to be a little dry. Darren, our tour guide, suggested roasting the squash with oiled sliced onions and it seemed to work. Maybe the onions prevented the squash drying out, or perhaps we just used a little more oil!’
Ingredients | Serves 6 as a side dish
1 butternut squash Read more…
A perfect addition to spooky Halloween festivities that children will love, you could even add spider decorations to this cheesecake for a full spider-web effect. Read more…
If you’re anything like us, the recipe book is the first port of call before we even think about stepping into the kitchen. Nigel Slater, Riverford, Rose Prince, Locatelli; you name it, we’ve cooked from it. Sometimes, though, we haven’t always got time to find the perfect recipe, gather ingredients, pour a glass of wine and start cooking only to realise that we’ve forgotten to buy a vital ingredient and all the shops are closed. So, the ever-delightful Anna Jones, author of the gorgeous A Modern Way to Eat, has agreed to compose 6 personalised recipes from reader submissions. All you need to do is tweet us your requests! Read more…
