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 11- BANANA AND NUT BUTTER
It pairs well with a game of chess and some cork forearm rolling after doing handstands.
DAY 30- COCONUT CRUSTED COD
A fantastic alternative to breaded fish fillets! Courtesy of our friend @alessia_beltrame
DAY 21- POTATO FRITTERS AND EGGS BREAKFAST
Another recipe from my Polish heritage. I cooked with my father twice in my life, and we both agreed all we wanted for lunch was “placki ziemniaczane”. We would eat them with a sprinkle of sugar (god forbid!) and sour cream (once the reset is over), but they are delicious as they are or with a fried egg on top.
DAY 20- BOEUF BOURGUIGNON
I made this once, a couple of years ago, and ate it on a winter night with my flatmate. It was worth the incredibly long wait and all the 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 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.
DAY 10- SLOW-ROASTED PORK SHOULDER
I made this for the first time ever at the beginning of lockdown, since then I’ve been treating myself once a week as it might as well be the best treat I’ve allowed myself in quite some time.