Revisiting Relish

Huge update on my website means that much of How to Feed Your Friends with Relish is now available online. I haven't revisited it for a while, but recipes such as Fish Stew with Saffroned Onions and the very comforting Sausage and Cabbage Casserole still making me proud. Can't wait to return to Beef Stew with Chilli, Chocolate and Giant Garlic Croutons. The time is now.

Saving overcooked broccoli

Okay, so I doesn't look its best, but broccoli cooked very very slowly with chilli, garlic and anchovy and tossed with pasta is gentle, aromatic with a slight hit of heat. Worth overcooking broccoli for, believe me.

Feeds 2

1 head broccoli (about 300g)
1/2 red chilli
2 fat cloves garlic
6 anchovies
4 tbs olive oil

cooked pasta, black pepper & Parmesan to serve

Break the broccoli into florets and blanch for 5 minutes. Meanwhile, slice the garlic and chili finely, discarding the chilli seeds if you don't want it too hot. in a saute pan that has a lid, fry the chilli, garlic and anchovies gently in olive oil for a couple of minutes until the anchovies start to disintegrate and the garlic is translucent. Drain the broccoli and slice into 1/2 cm pieces. Add to the frying pan, toss thoroughly, cover and either cook over the lowest heat for 1.5 hours on the hob, or transfer to an oven  100c (you can put it in the bottom of the Aga). Stir occasionally. When utterly melting, toss carefully with pasta cooked al dente in plenty of well salted boiling water, making sure to include any sticky,caramelised  residue from the pan. Eat with an extra dribble of olive oil, grated Parmesan and black pepper.

Cobnuts and Russets

I love the fact that in Somerset, it's as common to see cobnuts as apples and pears at the local market. When I lived in London I used to cycle for miles to buy them at exceptional prices. Here's my quick solution for today's solitary but seasonal lunch. Bright, fresh flavours on a damp and gloomy day.

Cobnut and russet apple salad

Feeds 1

For the salad:

Half a round lettuce

about 10 cobnuts, shelled

half a russet apple, cored and thinly sliced

a few slices of peeled cucumber, thinly sliced

3 tablespoons of cooked Puy lentils

crumbled blue cheese

For the dressing:

2 tbs  extra virgin rapeseed oil

1 tbs cider vinegar

1 heaped tbs grainy mustard

scrunchy salt, to taste

Put the lettuce, apple and cucumber in a bowl. Beat together the dressing thoroughly and toss with the leaves. Scatter with the nuts and cheese. Eat immediately.