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Origin: Marcella Hazan

Serves 6

Origin: Moro cookbook

Served 4

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.

Origin: The recipe below is mine, but adapted from three recipes. One is from the recipe book of the Walnut Tree Inn, from back when it was an excellent and highly regarded Italian restaurant, another from the River Cafe cook book, and the last is from Marcella Hazan’s Classic Italian Cooking. I highly recommend all three.

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.

Ingredients

For two large portions 

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!

At some point I might put some more general food related things on here, but for the moment you can just go straight to my recipes page. In the meantime, you might like to read the food section of my blog.

These recipes are collected from various sources, and the attributions are not guaranteed to be accurate. Elements from the recipes of Elizabeth David, Delia Smith, Heston Blumenthal, Marcella Hazan, Rose Gray & Ruth Rogers (River Cafe), and probably innumerable others that don't spring to mind will be found throughout, but they have evolved, or at least mutated. Some of them are also out of date. How can a recipe be out of date you may ask? Well, I've changed my mind about how to cook some of them since writing them. They occasionally get updated. The full list of recipes is below, or you can see the expanded list with short descriptions. You might also like to read the recipes section of my blog.

More of my recipes on other pages:

• Penne with Sweet Red Pepper Sauce
• Risotto

More favourites by other people:

• Lentil and Chorizo Stew