This is the most useful recipe to have in your repertoire. I use it – sometimes with the addition of broccoli, chorizo, bacon or chilli – with gnocchi, pasta, cannelloni and polenta, as a topping for pizza and even when baking pancakes. If you can track down some decent Italian plum tomatoes, it’s all the better for that; if you can’t, just keep tasting and adjusting the flavour with sugar if it’s too bitter, red wine or balsamic vinegar if it’s too sweet, tomato purée if it needs more body, water if it’s too thick. If you have fresh basil, add it at the end to lift the flavour of sauce. I often use thyme – fresh if I have it but sometimes dried – if I want the sauce to have a herby tinge.
Tagged: Olive oil
When the weather is good no one wants to spend time in the kitchen and, when the Boyfriend arrived home from the supermarket the other day with a large box of button mushrooms, I didn’t much feel like frying them or using them in an omelette strognoff or making a mushroom stroganoff or risotto or any one of the thousand and one things I use mushrooms for. I normally prefer the meatier, large flat Portobello mushrooms but, after spending the weeks in Morocco poring over Claudia Roden’s salad recipes in A New Book of Middle Eastern Food, I had an idea for these styrofoam buttons.
Heading away for a long weekend to a bach (Kiwi for holiday home) by the sea tends to concentrate the mind when it comes to cooking. You know you’ll have to bring all your supplies with you, the local shop will probably be five miles down the road and that you’ll be having to cook on an unfamiliar cooker with unfamiliar, probably unwieldy, equipment.