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 30- COCONUT CRUSTED COD
A fantastic alternative to breaded fish fillets! Courtesy of our friend @alessia_beltrame
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 24- COD FILLET WITH GINGER
Cod is one of the cheapest options at the local fishmonger’s, a go-to towards the end of the month when finances run short. I love this recipe with fresh ginger!
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 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 14- SHAKSHUKA
It’s time for a breakfast dish; in fact I should have probably started with one (what have you been eating first thing in the morning?)
Where I’m from, a typical breakfast is made of a caffellatte (what you call a “latte” in the Anglosaxon world) and something sweet: biscuits, cakes, pastries of some sort or cereals. We’re the shame of Europe, aren’t we?