Rice & Peas

This traditional dish from the Caribbean is a combination of rice and red kidney beans, which are are usually called peas, rather than green peas.  The mixture is cooked in coconut milk making it slightly sweet and fragrant.  It is lovely served with any foods from the Caribbean.  I always serve it with Salt Fish Cakes, which I make using a recipe given [...]

Read Full Post »

Salmon Risotto with Cucumber & Fennel

This is a very simple and creamy risotto and the cooked cucumber is a revelation! The recipe breaks the normal rules of risotto making as you can add all the liquid together rather than the usual rule of adding it gradually.  If you want an extra special dish then you could use Carnaroli rice, but I think [...]

Read Full Post »

Special Pilaf Kedgeree

Kedgeree comes from Anglo-Indian origins, being conceived by the colonials of the British Raj in the 19th Century using the spices which were freely available in India. The recipe was then brought home to be enjoyed by Victorian families. It was, and still is, usually eaten at breakfast, more commonly now on restaurant menus, but it can also be a light main course or served in a small portion [...]

Read Full Post »

Tomato Risotto

Easily cooked comfort food for the cold weather – lovely served with bacon, a gammon steak or a pork chop. Also makes a good vegetarian lunch. Adapted from a recipe cut from a magazine, but I have no idea which one!

Tomato Risotto
(Serves 4 as an accompaniment, 2-3 as a lunch/light supper) 
25g/1oz butter
1tbsp olive oil
1 large onion, finely chopped
175g/6ozs [...]

Read Full Post »