This delicious modern moussaka (loving known as moose-ka-ka in our house) was one of the first recipes I cooked from Anna Jones’ a modern way to cook. I’m quite partial to moussaka as it’s packed with some of my all time favourite ingredients: tomatoes, aubergines and potatoes. Continue reading
While lots of people aren’t great fans of aubergines, the husband and I can’t get enough of them. I love the way they look before they’re cooked, all shiny and purple, and I love the way they taste, almost as much. One of our favourite auberginey suppers is caponata – a Sicilian vegetable stew made with the shiny, purple beauties, tomatoes, olives, capers, onion and a good dose of fragrant oregano. Continue reading
After a trip to Morocco, I had tagines on the brain. Not because they are packed full of tasty ingredients, but because my travelling companion kept referring to them as tangines. I thought she was having a laugh and played along with it, but she really did think they were called tangines. I digress… Continue reading
When I’m in a need of a vegetable hit, I like nothing more than big bowl of oven-roasted ratatouille. Why oven-roasted? Well usually I dish it up with a soft and fluffy jacket potato, and kill two birds with one stone – while I’m roasting the veg, I cook the potato too. Continue reading
gas mark 5 