Hungary’s answer to lasagne
No British Christmas dinner is complete without Brussel sprouts and yet few people admit to liking them. But they are sold everywhere in vast quantities every December. So despite their rather windy consequences, people must secretly like them. Personally I love them, and I serve them every Christmas…
Cauliflower cheese is proof of one of the fundamental principles in cooking: there are very few foods that can’t be improved by adding a good helping of cheese. It legitimises eating cheese as a main course which is never a bad thing, and it’s the best way to…
Growing up in the 1980s, all you needed to make a bowl of tomato soup was a tin opener and a new whizz bang thing called a microwave. No self-respecting household was without a few cans of Heinz Cream of Tomato Soup lurking at the back of the…
I love tandoori chicken – it encompasses all the flavour of Indian food, but isn’t super spicy, so you can serve it to just about anyone without risking blowing their heads off.
The division of domestic responsibilities when we were children was pretty conventional. The kitchen was Mum’s domain and so Dad rarely cooked. But Mum’s appetite for feeding the family didn’t extend to weekends. Or to hot breakfasts. If Dad wanted homemade porridge, he had to make it himself.…
No cakes are more synonymous with my Mum than her London Buns. In all the time I have been eating them, I have never once seen a similar recipe with the same name, nor any association with London. To that end, my Mum’s London Buns are a bit…
Nothing heralds the start of autumn louder than pumpkin soup. It wasn’t until I moved to Australia that I ever really ate or cooked a pumpkin. In the UK, the pumpkin was, at least for me, something you carved into a scary face for Halloween.
We love this red lentil and spinach soup. We eat it almost weekly at this time of the year. The ingredients are either always in the store cupboard, or are readily available. It’s full of fibre from the lentils and the vegetables, and gives us a meat free…
Brassói Aprópecsenye is a popular Hungarian dish of pork fillet with sautéd potatoes and TV paprika. No-one is 100% sure where the recipe came from originally. There are many theories. Some believe it was it invented on a train from Budapest to Brassó. But others are certain it…