DAY 25- CHICKEN AND VEG ONE-POT
A variation of my flatmate’s most cooked dish. You can use any vegetables you like, it’s a great way to use ingredients that have been forgotten in the fridge and it leaves you with just one pan to wash after dinner.
DAY 10- LAMB TAGINE
“What would you like, darling?”
“Lamb?”
“What lamb?”
I knew that was coming. “I don’t know!” All I can think about is the happy little lamb jumping on its 4 legs all at the same time in a green field, here I am asking for a part of the dead lamb. “God, I don’t know!”
“How many people are you feeding?”
“Five!”, that’s a lie, I’ve become a regular here and even my little man knows it’s not five of us quarantined in the flat. But he accomodates.
DAY 28- GEORGIAN AUBERGINE ROLLS
Georgia is one of the most beautiful I’ve ever visited, and its cuisine is as unforgettable as its sceneries.
DAY 19- BOAR STEW WITH SWEET POTATO PUREE
This stew can be made in a double batch if you want it to last a few days and can be a great option for lunch to take to work.
DAY 18- GRILLED CHICKEN AND COURGETTE SALAD
When I was young in Italy I used to be very conscious of my silhouette, like most Italians are. All cafés and restaurants offer a variety of “light” salads so no-one feels guilty but no-one stays hungry.
DAY 17- ROSTI
Potatoes have become my pasta, bread and rice during this challenge. I roast them, boil them, make rosti with them.
DAY 16- ROMESCO SAUCE
I’m not one to use sauces, I season everything with olive oil, but this one I tried years ago on an asparagus salad and has been a favourite ever since. The recipe is often made with tomatoes instead of peppers, feel free to use them if that’s what you have.
DAY 15- LEFT-OVERS OMELETTE
Eggs are a healthy breakfast option for those shifting from a sweet breakfast to a savoury one. Even though a couple of eggs are not going to provide you with the amount of high-quality proteins you actually need to function optimally, they are a great start.
DAY 13- SWORD FISH, SICILIAN STYLE
The other day I walked to the butcher’s for my weekly protein ratio and was very disappointed to find a never-ending queue. I don’t queue for food, not even during a pandemic. The fishmonger next door was empty, so I stepped in. I was inspired to buy a couple of sword fish steaks, something I haven’t eaten in years. When I’m not sure how to cook something, I usually do it “alla Siciliana”, a choice I never regret.
DAY 12- BORSCH
My father is originally Polish and at home we often had pots of barszcz sitting around, ready to be heated and served with a dollop of sour cream. Beetroots were an unknown ingredient in Rome in the ‘80s and I felt privileged drinking that incredibly fuchsia liquid that was sweet and earthy. Not many savoury foods were pink, and colours definitely played a role in food preferences at the time.