RISOTTO
VANILLA RISOTTO WITH LANGOUSTINES
As ever with risotto, chop finely some shallots and here also some celery. Soften them in butter for about 5 minutes. This is called in Italy sottofrito. Now add the rice, Carnaroli, a larger grain works well here. Stir it in with some olive oil until every grain of the rice appears coated. Now start [...]
PAPARDELLE WITH CRAB, CAPER AND TARRAGON
See the post ‘Making Tomato Sauce’. Chop finely a chilli and tarragon. Stir into tomato sauce with capers and white crab meat. Serve with papardelle or linguine.
DINING
ISLINGTON BARN
It struck me a while back when someone I know who lives in Islington said 'there's no-where to eat' in Upper St. So I walked along a couple of times and realise [...]
READING
COOKING WITHOUT RECIPES
Do you envy people who seem to be able to cook with effortless ease. Have you ever wanted to cook like your mother, bringing an endless variety of meals to the [...]
COOKING
LEMON CHICKEN WITH FENNEL
I reckon we get caught in a 'sunday' roast mentality - saving the sounds and sensations for the seventh day. But roasting up in the middle of a dreary week can [...]
EATING
THE DISHES I COOK
Quite often I am asked what sort of food I cook. After all how would you know what to expect from one of my pop-ups? It's the leap of faith presented by cooking [...]
CAMPAIGNS
FOODCYCLE
PipsDish is delighted to support the work of FoodCycle a social enterprise challenging the major issue [...]
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