Today I wanted to make a version of a frittata with lots of thyme. It’s a superfood and amazing for your lungs – helping protect them from damage and also helping fight any infection trying to take hold. Thyme balances the sweetness of squash and the onions. I like to make a big frittata to […]
Because I am an indolent cook and destalking thyme is a pain I leave the thyme leaves attached to the sprigs. They usually fall off in the cooking and then you only need to fish out the denuded twigs. I don’t do this with rosemary – the leathery leaves go everywhere and the texture isn’t […]
I made this for a birthday gathering last week and people LOVED it. It is a baked version of the more oily deep green frittata popular among Persians. There they serve little squares of it with drinks. This quantity makes enough to serve 4 people as part of a mezze. Give yourself plenty of time […]
This is gorgeous. The tomatoes and apples perfectly balance the earthy flavour of yellow split peas. Like all beans and pulses this is more digestible and cooks faster if you soak the split peas overnight in clean cold water to about twice their depth in a saucepan or bowl. This is even better the next day and […]
I love to eat this when the weather gets cold and we want comfort food in the evening. This was a family favourite cooked by my mother for many years. Kids seem to like it though you might need to omit hot chilli and cayenne and use paprika instead. Make a large batch and store […]
This is delicious hot, lukewarm or cold. I also like to mix leftovers with cooked quinoa to take to work. People living on the Greek island of Ikaria have the secret of healthy longevity. This is one of their recipes, which I found in the Irish Times recently. We can’t get giant white beans here […]