Type: Nut-free
Lamb bake with tahini sauce and tomatoes
This can be served two ways. Either as it is, warm, as part of a main meal, or left to cool and…
Baked rice with confit tomatoes and garlic
This was my go-to side for a good few months, working well with pretty much anything else on the table. There’s also…
Rice noodle salad with cucumber and poppy seeds
For anyone who thinks that this list of ingredients looks suspiciously long for a book of simple recipes, I’m actually feeling quite…
Pasta alla Norma
After a day in the test kitchen, eating all day, there are just a handful of dishes I’m happy to cook and…
Fettuccine with spiced cherry tomato sauce
When they are ripe and sweet, buy a big batch of cherry tomatoes, to make double or triple the quantity of sauce….
Pappardelle with rose harissa, black olives and capers
Pappare means ‘to gobble up’ in Italian, which is the destiny of this dish (particularly in Tara’s house, where her husband Chris…
Gigli with chickpeas and za’atar
Gigli means ‘lilies’ in Italian, and their floral wavy edges are a great vehicle for the chickpeas and anchovies in the sauce….
Orzo with prawns, tomato and marinated feta
The combination of prawns, feta, tomatoes and pasta is one that I love. I return to it time and again, for easy…
Puy lentil and aubergine stew
Few things bring me more pleasure in the kitchen than taking a set of familiar ingredients and seeing them in a new…