Recipes
Meatballs in tomato sauce
- Sol
Adapted by Anna from Nigella’s recipe in the 'Feeding babies and small children' section of How to Eat – has been a favourite since Freddie, Alice and Lily were small children, and often Freddie’s requested birthday meal! Makes about 40 meatballs – feeds 6 - 8, depending how hungry they are
Melanzana Parmigiana
- Sol
Adapted by Sol from various versions. Quantities are for about 4 (hungry) people. Amounts of each ingredient can be adjusted depending whether you like more cheese/tomato sauce/aubergine. You can make the tomato sauce and fry the aubergines ahead of time, and create the dish an hour or so before dinner. You can also make it a day before, and even freeze it semi-cooked, some say it tastes better.
Penne with artichokes and parmesan
- Sol
Fresh artichokes are available in Donostia-San Sebastian from January to March, or later - not the big globe artichokes, but the delicate oval ones you also get in Italy. Once in Verona we saw ladies in the marketplace preparing them at lightning speed, slicing off the tough outside and tossing the hearts into a tup of water with lemon juice. We inherited some plants on the allotment in Leamington, a different type with spiky leaves, hard on the hands to prepare, but with lovely big flat hearts.
Prep: 30 min · Cook: 30 min · Serves: 1
Sindhi Gosht
- Rina
This is a marvellous dish from the west coast of India, found in Madhur Jaffrey's An Invitation to Indian Cookery. It needs a liquidiser/ blender. The meat is marinated for a few hours and then cooked down with the addition of more spices so it doesn't take too long to make after the resting time. Honestly it will be one of the best lamb curries you ever tasted. If you are in London the best place to get the meat will be a large Turkish food shop or Middle Eastern grocery shop. Serves 6.
