Lunch
We Have Ways Of Making You Eat
Francesco Mazzei designs some new pizza, pasta and salad items for Milano’s and I get to have a taste. In the end, though, the current cold weather inclines me more towards my own minestrone soup.
Spud Sunday: Taking Up Smokies
I banish the memory of childhood smoked haddock with a brunch-worthy smoked haddock and potato hash, inspired by the legendary smokies from Eden restaurant
Spud Sunday: Just Add Eggs
Egg baked potatoes, a simple variation on the twice-baked potato thing. Just add an egg to your baked potato shell, give it a spell in the oven et voilà.
Spud Sunday: The Great Aleppo Pepper
When life (or a fellow blogger, at least) sends you aleppo pepper, you use it as an excuse to make some potato crêpes – if you’re me, that is!
Spud Sunday: No Spud Is An Island
You supply the salmon and cream cheese, I’ll supply the potatoes and together we’ll have some chowder.
Spud Sunday: Bread For Thought
Potato upside-down bread made with soda bread dough, reminiscent of a deep-dish potato pizza or a potato focaccia but, then, not quite like either…
Spud Sunday: Neeps And Tatties
It’s the traditional Scottish combination of neeps and tatties (turnip and potato), but they’ve been put together in a somewhat less than traditional gratin form here, along with lemongrass, ginger and yoghurt.
The Mighty Borscht
Ah, borscht, the mighty Eastern soup of beetroot, cabbage, potatoes and more. It’s just the thing when the temperatures are subzero outside.
