Recipe: Nigel Slater's classic salsa verde recipe
Literally "green sauce", this cold accompaniment is made from olive oil, parsley, capers and garlic. Known as the sauce to serve with Italian boiled meats, it is also appropriate with everything from grilled seafood to baked tomatoes.
Article & Recipe: Warm chickpea salad with cumin, garlic
This salad is one of my favorite ways to turn chickpeas into lunch: crunchy with tiny cumin seeds, punched up with a pinch of red chili flakes. Cool, crisp cucumber nestles in between the chickpeas, and sun-dried tomatoes lend a savory note.
Blog Post & Recipe: How to Smoor an Old Rabbit
‘To smoor’ is a Scots and Northern England verb meaning ‘to smother’, and several references indicate that it was a useful technique used against one’s enemies ... It came to have quite a different usage in the kitchen (although the Oxford English Dictionary does not recognise it), where it means to cook slowly in a closed pot.
To smoore an old Coney, Ducke, or Mallard, on the French fashion.
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