I started by simmering the chicken breasts in stock I then used to make the risotto, but it’s also a good way to use up leftover roast chicken. Continue reading
The English asparagus season is coming to an end, alas… While the last of the crop is available from our greengrocers, asparagus risotto seems a fine way to represent Italy in the Euro 2016 championships.
This risotto gets its beautiful green colour by creating a purée from the stalks, which is stirred through towards the end of the cooking time. Continue reading
Cabbage rolls are the most Ukrainian of dishes, but they are also very Canadian. After all, Canada is home to more than 1.2 million Ukrainian-Canadians, – the world’s third largest Ukrainian population (after the Ukraine itself and Russia).
Where I grew up, buffets and potluck suppers always featured platters of cabbage rolls alongside the baked ham, potato salads, scalloped potatoes and tuna casseroles topped with crushed potato chips. Everyone seemed to adore them – everyone except me… Continue reading
Kedgeree is one of my all-time favourite meals. While the British consider kedgeree a breakfast dish, we usually eat this delicious concoction of smoked fish, rice, eggs and curry as a weekday supper with a good dollop of mango chutney. Continue reading
A dish of lemon risotto with a heap of steamed asparagus is one of my favourite spring/summer meals. It also makes a great starter – in which case this recipe will feed four. Continue reading
“I told you once, I told you twice, all seasons of the year are nice for eating chicken soup with rice!” Maurice Sendak
From the moment I first read Maurice Sendak’s Chicken Soup With Rice to Nova, she was after me to make it for her supper.