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 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 22- PINZIMONIO
This is just a fancy word for a mix of raw vegetables that are usually cut in stripes and served with a bowl of olive oil, pepper and salt to dip them in. It makes a perfect aperitivo in Summer, or a side dish! These are the ingredients I normally use but feel free to use radicchio, courgettes or whatever raw vegetables you enjoy!
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.