Type: Pasta, polenta, couscous
Sweetcorn polenta
Polenta made from fresh sweetcorn is almost like baby food, but in a good sense. It is smooth, sweet and soothing, a…
Mushroom and herb polenta
When cooking polenta my father always makes much more than he needs. Half of it he serves straight away in the runny…
The ultimate winter couscous
Someone complained to the Guardian about the long list of ingredients in this recipe. But I knew it was a success when…
Saffron tagliatelle with spiced butter
Counterintuitive as this combination of pasta with Moroccan-style butter may seem, it is absolutely delicious and I am sure that once tried…
Green couscous
A good-looking and even better tasting side salad. It has strong flavours and is extremely healthy but still feels light and comforting….
Pasta and fried courgette salad
I put to good use here my grandmother’s fried courgettes, her signature Passover dish. They are as beautiful on their own as…
Crunchy pappardelle
I use panko, the crisp Japanese breadcrumbs, to add texture to this creamy pasta. The sauce dries out easily so I add…
Lemon and goat’s cheese ravioli
The trade-off for having to make your own pasta here is that there’s no sauce to labour over. The combination of melting…