I have:
Tomatoes
Aubergines
A tin of chickpeas (possibly 2)
A jar of harissa paste
Some uncooked chicken (~500g)
A large tub of yoghurt 
Lemons (not preserved)
Cinnamon sticks

I feel sure that there should be some Moroccan-style recipe which incorporates all of these, but I've yet to find it. What I would like is some kind of stew thing (maybe sans yoghurt ( Read more... )

This afternoon, Footnote and I visited the fish wholesalers and bought two swordfish steaks, eight scallops (with roe still attached), and a piece of smoked haddock. We had the scallops for lunch, based on a Nigel Slater recipe:

1) Fry scallops in some oil on a high heat for a minute or two on the first side. (Warning: They will spit an awful lot)
2 ( Read more... )

I really quite like living near to an Aldi. You're never quite sure what you're going to find there, beyond a few staples, except that it's going to be cheap. Letting me go to Aldi on my own is a bit like letting Footnote into a pound shop -- ultimately, not much money is spent, but large quantities of possibly useless things are acquired.

During ( Read more... )

To prove to you all that I am not wasting away here in the north pining for .ox, I present two photos of today's dinner.

( Cut for gratuitous food photography )

It may seem hard to believe, but before I started university I didn't really eat vegetables. I thought they were pretty icky, all in all. And whilst this no longer is the case, due to gentle prodding from Footnote and the way of growing up, vegetables do sometimes seem too much effort. Thus it was that I discovered the unhappy case of the broccoli ( Read more... )

( A summer's evening )

To formalise the start of my posting on dw I thought I'd give the recipe of today's dinner.

In the vegetable trolley, looking lost and forlorn was an aubergine. I really like aubergines. They can be really terrible, but I enjoy cooking with them and they tend to add a really nice flavour to dishes. They also have a real affinity with fat; they ( Read more... )

( Lamb )

( Of dauphinoise and fried chicken )

( Good pairings )