It looks like pâté, and there is not a gram of meat inside
The main ingredient is young courgettes, which September leaves in abundance. It bakes in an ordinary loaf tin for about an hour.
The main ingredient is young courgettes, which September leaves in abundance. It bakes in an ordinary loaf tin for about an hour.
In August peppers, courgettes and tomatoes are at their cheapest of the year — and they make a stew that holds its own against a meat one. The secret to its heartiness is
Aubergines, courgettes, tomatoes and onion bake in a single dish in 45 minutes. The trick is to add the cheese and nuts at the end, not the start, or the feta melts away
Pancakes from raw potatoes fry faster than boiled ones, but they are also where things go wrong: uneven shape, burnt edges and a raw middle. The fix is a method where the
Late July is that short window when the corn at the market is still milky. Here is how not to miss it, and what to do so the kernels do not toughen over the fire.
Yeast dough, halved plums and a buttery crumble on top — a bake that even a complete beginner can manage. There are about twenty minutes of actual work; the rest of the t
Three mistakes turn aubergines into an oily sponge. Here is how to avoid them — and a simple summer dish that tastes good warm or cold the next day.
One deep pan, four tomatoes and three eggs — and breakfast looks like a restaurant dish. The secret of shakshuka is not exotic produce but a thick sauce and a runny yolk.
When it is over thirty degrees outside, turning on the stove is a crime against yourself. Cold beet soup requires exactly one boiled ingredient, and you can do that the n