This is from Polpo: A Venetian Cookbook (Of Sorts) by Russell Norman. We really liked his bread recipes but the other chapters not so much. The saltiness of the anchovy and the earthiness of the chickpeas here are great bedfellows. Its another of those make-a-big-batch-and/keep in the-fridge recipes that is just perfect for snacks. Ingredients for ten crostini 1 X 400g tin of chickpeas 10 brown anchovy fillets, plus some of their oil Juice of /z lemon 1 handful of flat parsl

This is from Polpo: A Venetian Cookbook (Of Sorts) by Russell Norman. We really liked his bread recipes but the other chapters not so much. This would be good to use up a big batch of pizzette dough to make a perfect quick lunch or BBQ stuffed flatbread Piadina is a flatbread from Romagna and is usually sold on the street from little stalls with a variety of toppings. The flatbread is cooked on a hot stone or a grill, sometimes in a pan, and folded around the topping so that

Rachel Roddy’s recipe for pizzette with courgette, mozzarella and mint from The Guardian 2nd Oct 2025 introduced us to a whole new world of really interesting pizza and also to a wonderful cookbook Russell Norman’s  Polpo: A Venetian Cookbook (of Sorts) . Great for sharing - serve two different pizzette for added interest Pizzette Dough makes 12 Dough 15g fresh yeast , or 7g fast-action dried yeast 500g strong white bread flour ,   plus extra for dusting 15g fine salt 2 tbsp

MIke's recipe for slow braised Chinese pork belly - the one that won a family Chinese cook-off one memorable visit many years ago. never forgotten and recreated Jan 2026 Delicious with plain jasmine rice, Pak Choi and beansprouts Planning Prep 10 mins Marinate 1-24 hours Cook 2 hours plus finishing and rest time Serves 4 - keeps really well, possibly better cold next day Ingredients, best belly pork, skin well scored with sharp knife. Boned is best but not essential. For the

A Christmas staple since 2012

A winning winter combo - Jose Pizarro recipe from the Guardian 15 Feb 2025 Prep 15 min Cook 35 min Serves 4-6 Ingredients 1 savoy...

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The potatoes should be cut very finely here, so that they almost melt into the duck fat. A sharp accompaniment, such as sauerkraut or the...

"Tarantula Jack" (Phil Walter) winning recipe at the 1989 World Championship.

From The Guardian, Seasonal Eating, July 2008 The salt and pepper squid is full of bold flavour and texture, and very moreish....