Sausage ragu with pappardelle
Holy banging bangers, Batman; can sausages actually get better than their lovely, snag-y self, or what? We reckon they can and here’s Exhibit A… our sausage ragu. Perfect for tossing through pasta, it’s easy to make and is brilliant during these…
Eggplant- lentil stew with pomegranate molasses
Ah... Paula Wolfert. Or should we say... ah, Musa Dağdeviren. If you don’t know, Wolfert is a legendary American food writer who came to prominence thanks to her extensive knowledge of Moroccan food. Her seminal book, The Food of Morocco, reworked a decade or so ago, is essential for any keen cook; I’m sure Felicity at Cook the Books…