Perfect meatballs need to hold their shape, not fall apart in the sauce, and stay moist all the way through. The secret to getting the texture just right is some day-old bread soaked in milk and incorporated into the mix. So, if like me, you are making a lot of bread at the moment and there are always a few offcuts laying around, maybe it’s time to get ballin’!
This is a recipe I literally threw together after a hectic week. It really is more of an exercise in artless arrangement than it is actual cooking. While this boasts typical Italian flavours, ingredients and colours it also has a certain Christmassey flair to it. Perfect for a fuss-free festive flourish for your weeknight supper when you really don’t feel like cooking.
These light and airy crumpets are a great way to use up excess discarded and unfed sourdough starter. If you can fry a pancake, you can quickly whip up a huge batch of these!
Buttery biscuits spiked with the flavours of Christmas; ‘like a mince pie without the mince pie!’
‘Tis the season to have friends around for brunch with a bottle of Bolly’, fa-la-la-la-la… Serve a few or a few more with a one-tray egg, bacon, sausage and potato wonder!
Inspired by New Nordic Kitchen at Prospect, this savoury pancake topped with a soft poached egg is ready to blitz and go in minutes!