DAY 23- PRAWN CURRY
I love Thai food. This is a recipe that I’ve Italianised, with fish stock and the usual extra virgin olive oil.
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.
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 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?