DAY 10- LAMB TAGINE
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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.

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DAY 22- PINZIMONIO
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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!

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DAY 20- BOEUF BOURGUIGNON
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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.

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DAY 18- GRILLED CHICKEN AND COURGETTE SALAD
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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.

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DAY 17- ROSTI
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DAY 17- ROSTI

Potatoes have become my pasta, bread and rice during this challenge. I roast them, boil them, make rosti with them.

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DAY 16- ROMESCO SAUCE
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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.

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