Chili con carne

Origin: Gordon Ramsay

Serves 3

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Squash soup

Origin: Heston Blumenthal

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Easy vegetable cous-cous

Origin: Viola

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Spicy vegetable couscous

Origin: Ayshea (but not sure where from originally)

The couscous recipe: (serves 2 pretty generously and makes it pretty spicy)

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Ragù bolognese (aka spag bol)

Origin: Marcella Hazan

Serves 6

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Chestnut and chorizo soup

Origin: Moro cookbook

Served 4

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Ingredients (for 2)

  • 80g basil leaves, removed from the stalks and carefully washed and squeezed dry
  • 1-3 garlic cloves, peeled
  • 2-3 tbsp pine nuts
  • 6 tbsp olive oil
  • 40-80g pecorino or parmesan, or a mixture of the two (use sardo, a Sardinian ewe’s milk cheese for maximal authenticity), grated
  • Salt and pepper

Blend the basil, garlic, pine nuts, olive oil, salt and pepper to a rough puree. Stir in the cheese. Add a few tbsp of the boiling pasta water just before draining and mixing them together to loosen it up a bit.

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Aubergine and mozzarella pasta sauce

Origin: The recipe below is mine, but adapted from three recipes.

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Pheasant, chestnut and pancetta stew

Origin: Moro cookbook

This is how I remember a recipe I cooked from the Moro cookbook. It's roughly right, and it worked fine cooked like this.


For two large portions 

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Origin: Alastair Fletcher

Alastair likes to be... efficient in his communications, so here is his jambalaya recipe in full:

Chorizo, red onion, garlic, ginger, chilli, celery, various peppers, chicken, prawns, tomatoes, smoked paprika, port. Put it in a pot and cook. Order probably doesn't matter too much!

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