Shaved broccoli salad
We love a winter salad! And, as fundamentally lazy types, we like one that’s shaved and raw because it’s nice to have a break from the stove. The key here is in the fine shaving; did you know that the way your food is cut affects the way it eats and tastes? Well that’s our theory anyway, and it’s very true here…
Air fryer baked stuffed eggplants
This concept is fabulous; eggplants cut like hasselback potatoes, the slits filled with a cheesy-savoury stuffing, then baked until the eggplant flesh is tender and the tops, golden. But after various attempts at baking them in a regular oven, using different types and cuts of eggplant…
Long-cooked broccoli with spaghetti
Barely-cooked broccoli is the absolute worst in our world – such a punish to eat, with tough, chewy stems and that trail of vegetal matter settling so attractively between your teeth. Our remedy? To finely chop the broc (leaves, stems and all), combine it with lemon juice, a tonne of garlic and anchovies…
Tuna-potato polpette
Brains, Intestines. Liver. Kidneys. Tongue, tripe and tails – the whole nine yards. If you’ve been to Europe, South America, Asia, Africa, the Middle East or the Subcontinent (basically anywhere not overly Anglo), visited local food markets and squizzed the fresh produce, you’ll know that in actual food cultures, everything’s on the table…