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Tag Archives: tomato
  • Posted on September 7, 2017

    One Pot Tomato Pasta recipe

    September is here and that means harvest time, which also means lots of gorgeous fresh fruit and vegetables. If you grow any of your own fruit or veg, you will know you can often find yourself with mountains of the stuff, so this month we’re focusing all our recipes for the weekend on tasty meals you can make with your harvest bounty.

    This week, tomatoes, and a pasta recipe so simple you have to try it to believe it!

    Pasta Secets One Pot Pasta

    As a traditionalist when it comes to pasta, once again I cannot take credit for this great recipe. This is an adaptation of the iconic Martha Stewart ‘one pan’ pasta. It is a brilliant invention indeed.

     

    350 g/12 oz. linguine or spaghettini

    350 g/generous 2 cups cherry tomatoes, halved or quartered if large

    1 onion, thinly sliced

    3 garlic cloves, thinly sliced

    ¼ teaspoon dried chilli flakes/hot red pepper flakes

    4 anchovy fillets (optional, if not using, add an extra teaspoon of salt)

    a large handful of basil leaves

    2 tablespoons capers

    2 tablespoons extra virgin olive oil

    1 teaspoons salt

    freshly ground black pepper

    a knob/pat of butter

    850 ml/3 ½ cups water

    4 tablespoons finely grated Parmigiano

    Reggiano, to serve

    SERVES 4

     

    Place all the ingredients (except the Parmigiano to serve) in the bottom of a pan that is large enough for the pasta to not be broken.

    Bring to the boil over a high heat. Stir frequently until the pasta is al dente and the water has almost evaporated (about 9 minutes).

    Season to taste and serve immediately with plenty of Parmigiano.

     

    For more delicious pasta recipes, check out Laura Santtini's Pasta Secrets. Photography by Christopher Scholey.

    Laura Santtini's Pasta Secrets

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, recipe for the weekend, tomato, quick, pasta

  • Posted on November 25, 2016

    Thanksgiving Leftovers

    Not sure what to do with all that leftover turkey? Us neither, until we were flicking through Caroline Artiss’s new book, Beauty Foods, and spotted this dreamy recipe! Rich and flavoursome, it’s also light and nutritious which is pretty much what we’re after right now. We know what we’re making this weekend…

    Turkey Chilli With Chocolate, Molasses And Black Beans

    I love this dish on a cool evening and use ground turkey to make it lower in fat than chilli con carne made with ground beef, but still high in protein – the building blocks of your muscles. The added magic is the dark/bittersweet chocolate and molasses, which turn it into a deep, rich and heart-warming dish. Pure dark/bittersweet chocolate made with 100 per cent cocoa solids has many incredible health benefits. A recent study discovered a component in chocolate that helps to keep your arteries flexible and less prone to clogging. Black strap molasses have the lowest sugar content of all cane sugar products and they are packed full of important minerals and vitamins, including iron, which battles fatigue and improves endurance and power.

    2 tablespoons olive oil

    1 onion, chopped

    3 garlic cloves, finely chopped

    1 red (bell) pepper, deseeded and chopped

    1 teaspoon smoked paprika

    1 teaspoon ground cumin

    1 teaspoon dried oregano

    450 g/1 lb. ground turkey

    a 420-g/15-oz. can of black beans, drained and rinsed

    a 400-g/14-oz. can of chopped tomatoes

    500 ml/2 cups chicken stock

    2 tablespoons black strap molasses

    2 tablespoons chopped dark/bittersweet chocolate

    a pinch each of sea salt and black pepper, to season

    TO SERVE (OPTIONAL)

    steamed brown rice

    1 avocado, flesh cut into pieces

    1 spring onion/scallion, thinly sliced

    a pinch of smoked dried chilli/red pepper flakes

    1 lime, cut into wedges

    fresh coriander/cilantro leaves

    SERVES 4

    Heat the olive oil in a large, deep pan or pot over medium heat. Add the onion, garlic, (bell) pepper, paprika, cumin and oregano. Cook for a couple of minutes until the onion and pepper are soft. Add the turkey and cook for a further 3–4 minutes until the turkey has turned white. Add the beans, tomatoes, stock and molasses. Bring the mixture to the boil, then turn the heat down to a simmer, cover the pan with a lid (but slightly ajar) and leave to cook for 40 minutes. Stir in the chocolate, season with salt and pepper and serve piping hot with steamed brown rice and a variety of toppings, if you like.

    This dish also tastes great the next day, so it’s a good one to make in advance if you have people over. I also freeze mine in individual portions ready to thaw and reheat another time.

    Turkey

    White turkey meat is one of the leanest sources of animal protein out there. Protein is used in every cell in our bodies. It is used to help build and repair tissues, to make enzymes and hormones, and is the building block of bones, muscles, cartilage, skin and blood.

    If you’re hosting a friendsgiving this weekend, make sure you check out our Thanksgiving Recipe Round-Up!

    Beauty Foods by Caroline Artiss is available here.

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    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with savoury, recipe for the weekend, tomato, Thanksgiving, quick, beauty, 2016, turkey

  • Posted on September 2, 2016

    As summer draws to a close...

    Kids are back to school next week, and with that, the summer is officially over. But we’re holding onto a little holiday spirit with today’s recipe from our book Flavours of Morocco. This delicious tagine will transport you to sun-soaked sands and crystal blue seas in no time at all…

    Monkfish Tagine With Preserved Lemon And Mint

    tajine bil samak

    The fresh fish tagines of the coastal areas are simply wonderful, redolent with spices and buttery sauces, often piquant with lemon and chillies/chiles and tempered with fresh herbs. Inland, fish tagines are prepared with freshwater fish, such as the local shad, and flavoured with the herbs of the region. The distinct Moroccan marinade, chermoula, is often employed in fish dishes as the flavours of chilli/chile, cumin and coriander/cilantro marry so well and complement the fish perfectly. Serve this tagine with chunks of fresh bread, or sautéed potatoes and a leafy green salad.

    2–3 tablespoons olive oil

    1 red onion, finely chopped

    2 carrots, finely chopped

    2 celery stalks/ribs, finely chopped

    1 preserved lemon, finely chopped

    1 x 400-g/14-oz. can of plum tomatoes with the juice

    300 ml/1¼ cups fish stock or water

    1 kg/2¼ lb. fresh monkfish tail, cut into large chunks

    a bunch of fresh mint leaves, finely shredded

    sea salt and freshly ground black pepper

    bread or sautéed potatoes, to serve

    For the chermoula:

    2–3 garlic cloves, chopped

    1 red chilli/chile, deseeded and chopped

    1 teaspoon sea salt

    a small bunch of fresh coriander/cilantro

    a pinch of saffron threads

    1–2 teaspoons ground cumin

    3–4 tablespoons olive oil

    freshly squeezed juice of 1 lemon

    Serves 4–6

    First make the chermoula. Using a mortar and pestle pound the garlic and chilli/chile with the salt to form a paste. Add the coriander/cilantro leaves and pound to a coarse paste. Beat in the saffron threads and cumin and bind well with the olive oil and lemon juice (you can whizz all the ingredients together in an electric blender, if you prefer). Reserve 2 teaspoons of the chermoula for cooking. Toss the monkfish in the remaining chermoula, cover and leave to marinate in the refrigerator for 1–2 hours.

    Heat the oil in the base of a tagine or a heavy-based casserole. Stir in the onion, carrots and celery and sauté for 2–3 minutes, until softened. Stir in half the preserved lemon, the reserved 2 teaspoons of chermoula and the tomatoes. Cook gently for about 10 minutes to reduce the liquid, then add the stock. Bring the liquid to the boil, cover the tagine, reduce the heat and simmer for 10–15 minutes.

    Add the monkfish to the tagine, cover with the lid and cook gently for 6–8 minutes, until the fish is cooked through. Season with salt and pepper, sprinkle with the remaining preserved lemon and the shredded mint and serve with chunks of fresh bread or sautéed potatoes and a leafy salad.

    Flavours of Morocco by Ghillie Başan is available here.

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with fish, savoury, recipe for the weekend, Ghillie Basan, tomato, healthy, 2016, Flavours of Morocco

  • Posted on July 6, 2016

    Food for the Euros

    Happy Wednesday! There is a LOT of sport happening this week and as is often the case, our minds immediately turn to food. Whether you’re watching Wales v Portugal tonight, or France v Germany tomorrow, we’ve come up with some recipes celebrating your favourite teams. As we all know, quick to make and easy to eat with your hands (or at the very least balanced on a knee) is key here so we’re thinking tasty sandwiches and flavoursome bites.

    Wales 

    Nothing beats a grilled cheese sandwich and this welsh rarebit twist on the classic is delicious. Plus since, you’re opening a beer to make the cheese sauce, it would be rude not to raise one to the only home nation still in the competition…cheers! Find the recipe here.

    Portugal

    We have it on authority (of a colleague who visited earlier this year) that the humble tomato features a lot in Portuguese cooking. These tomato tacos are a great in-front-of-the-tv meal and are quick and easy to assemble. Find the recipe here.

    France 

    Breakfast for dinner screams to be eaten in front of the telly and this French twist on the brunch classic is ideal! Find the recipe here.

    Germany

    You’d be hard-pushed to think of German food and not think of sausages, and who doesn’t love a sausage roll? Find the recipe here.

    Too nervous to cook? Bag of crisps and one of these dips will see you through!

    If it’s not the Euros, but Murray’s assault on a second Wimbledon title that’s got you excited, make sure you subscribe to The Pantry to receive this beautiful Wimbledon afternoon tea menu in your inbox this week! Join The Pantry here.

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    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with eggs, savoury, cheese, vegetarian, tomato, quick, sausage, avocado, 2016

  • Posted on May 20, 2016

    Recipe for the weekend

    We’ve been sharing some of our favourite vegetarian recipes all week over on Instagram for National Vegetarian Week and thought we’d finish the week on an optimistic, summer-y note with these tacos from Mat Follas’s new book, Vegetable Perfection! Enjoy!

    Tomato tacos with guacamole

    Spicy, hot and sour. There is a wonderful balance between the crunch of the tacos, the smoothness of the guacamole and sour cream, and heat of the chilli/chile to this dish.

    PREPARE: 20 MINUTES SERVES: 4

    300 g/2 cups cherry tomatoes, quartered

    a small bunch of fresh coriander/cilantro, finely chopped

    grated zest of 1 lime

    2 teaspoons white wine vinegar

    2 jalapeño chillies/chiles, thinly sliced

    1–2 teaspoons cayenne pepper, to season, plus extra to serve

    sea salt, to season

    GUACAMOLE

    2 large avocados

    freshly squeezed juice of 1 lime

    a small bunch of fresh coriander/cilantro, roughly chopped

    1 garlic clove, crushed

    1 red onion, finely diced

    TO SERVE

    8 taco shells

    sour cream

    To make the tomato salad, mix all the ingredients together in a large mixing bowl, adding cayenne pepper to taste; just 1 teaspoon of cayenne pepper makes a nice, moderately hot salad. Finish with a generous pinch of sea salt.

    To make the guacamole, cut the avocados in half using a small, sharp knife. Remove the pit, scoop out the flesh and roughly chop. Mix in the lime juice immediately to stop it discolouring. Add the coriander/cilantro, garlic and onion, mix all the ingredients together and mash a little using a fork to achieve a rough texture.

    Serve the salad with the guacamole at the table, with taco shells and sour cream on the side, or build the tacos by putting a large spoonful of the tomato salad in each one, then a similar amount of the guacamole on top. Finish with a dollop of sour cream and a sprinkle of cayenne pepper.

    Vegetable Perfection by Mat Follas is available here. Here are some of the other vegetarian delights we shared on Instagram this week - make sure you're following us so you don't miss a shot!


    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with savoury, recipe for the weekend, vegetarian, tomato, Mexican, healthy, 2016

  • Posted on May 6, 2016

    Recipe for a Sicilian Spring...

    We were all set to write a post about dreaming of being in Sicily this weekend, with its delicious food, beautiful scenery and gorgeous weather but, er, the forecast is better in London. So with that in mind, make the most of this Sicilian Spring we’re having and bring a taste of the Mediterranean to your table with this colourful recipe from our #BookoftheWeek, Flavors of Sicily by Ursula Ferrigno.

    Crab and Artichoke Salad

    Insalata di granchi e carciofo

    A salad that I first enjoyed in Marsala, western Sicily, sitting by the beach at the end of a hot day, drinking a very dry Prosecco and enjoying the crisp flavours of the salad leaves and the stunningly fresh crab. Try to use fresh crab meat if possible.

    A bunch of rocket/arugula

    1 head of radicchio (round or long)

    500 g/1 lb. 2 oz. Cooked crab meat

    6 cherry tomatoes, halved

    4 artichoke hearts in oil, quartered

    A handful of flat-leaf parsley, roughly chopped

    2–3 tablespoons light (not too heavy) extra virgin olive oil

    Grated zest and freshly squeezed juice of 2 unwaxed lemons

    Sea salt and freshly ground black pepper

    2 chunks of country bread, chopped into cubes and toasted

    Serves 4

    Wash and dry the rocket/arugula well and divide between 4 plates. Core the radicchio and then add to the rocket/arugula on the plates.

    Add a quarter of the crab meat to each plate. Top with a quarter of the cherry tomatoes, artichokes and parsley.

    ake up a dressing with the oil, lemon juice and seasoning. Scatter over the zest of the lemon and the croutons, and drizzle with the dressing prior to serving.

    Flavors of Sicily by Ursula Ferrigno is available to pre-order here.


    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with salad, savoury, recipe for the weekend, tomato, quick, crab, summer, 2016

  • Posted on April 29, 2016

    Recipe for the Weekend

    If the weather today is anything to go by (sunshine, thunder, rain, hail…we’ve had it all in London this afternoon) then our planned barbecue for Bank Holiday Monday might be a little optimistic. But we remain hopeful. With this in mind, we thought we’d share something for the veggies as today’s #RecipefortheWeekend. The recipe is taken from 101 Vegetarian Grill & BBQ Recipes which is absolutely crammed with delicious alternatives to keep the vegetarians going all summer long. No cardboard masquerading as a sausage, or measly kebabs where the vegetables fall through the grill here, you’ll be fighting the carnivores for these hearty burgers!

    Mushroom Barley Burgers

    These tasty burgers are great for feeding a hungry crowd of friends, the simple ingredients go a long way and barley is a great texture for a burger, firm and pleasantly chewy. Serve with all the usual burger trimmings.

    65 g/⅓ cup barley, rinsed and drained

    1 slice wholemeal/whole-wheat bread

    1 small onion

    2 tablespoons extra virgin olive oil

    225 g/1¾ cups mushrooms, trimmed and halved

    Leaves from a few sprigs of fresh flat-leaf parsley

    2 eggs

    1 tablespoon soy sauce or tamari

    50 g/½ cup grated cheddar

    1 tablespoon unsalted butter

    Sea salt and freshly ground black pepper

    9 wholemeal/whole-wheat buns or rolls

    To serve

    Lettuce leaves

    Tomato, sliced

    Ketchup

    Mayonnaise

    Pickles

    Makes 9 burgers

    Put the barley in a saucepan and add cold water to cover well. Add a pinch of salt and bring to the boil. Reduce the heat and simmer until tender, about 35–45 minutes. Drain and set aside.

    Put the slice of bread in a food processor and process to obtain crumbs. Transfer to a bowl and set aside until needed.

    Put the onion in the food processor and process to chop finely. Transfer to a non-stick frying pan/skillet, add 1 tablespoon of the oil and cook over low heat until soft.

    Put the mushrooms and parsley in the food processor and process until finely chopped. Set aside until needed.

    Crack the eggs into a mixing bowl, add a good pinch of salt and beat. Add the mushroom mixture, cooked barley, onions, breadcrumbs, soy sauce and cheese and mix well.

    Preheat the barbecue/grill. Heat the butter and remaining oil in a large non-stick frying pan/skillet. Working in batches, drop clementine-size balls of the mushroom mixture into the pan and squash gently to flatten with the back of a spatula. Cook on one side for 3 minutes, until browned, then turn over and cook on the other side for 3 minutes more.

    Transfer the burgers to the hot barbecue/grill and finish off the cooking process there for a further minute on each side. Serve hot in a bun with all the trimmings.

    101 Vegetarian Grill & BBQ Recipes is available here. Find more BBQ recipe ideas here.


    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with mushrooms, savoury, burger, recipe for the weekend, cheese, vegetarian, tomato, 2016

  • Posted on April 1, 2016

    National Sourdough Day

    April sees the publication of our new book by master baker Emmanuel Hadjiandreou, How To Make Sourdough, AND today is National Sourdough Day (who knew, right?!) So, in honour of this auspicious occasion, we decided we’d get baking this weekend with an unusual loaf from this beautiful book. As with all sourdoughs, you need a starter before you start baking. Emmanuel shares his recipe for making the starter in the book, but you can use your own, or perhaps you know someone who has one going already. Happy baking!

    Olive And Tomato Rye Sourdough

    Savoury rye bread is quite unusual, but the sourness of the rye, the sweetness of the tomato and the saltiness of the olives makes this a winning combination. For the best flavour and texture, eat this loaf the day after you bake it.

    TIME PLANNER

    Making the pre-ferment 8 hours

    Making and shaping the dough 15 minutes

    Final proofing 1–2 hours

    Resting in the fridge 30 minutes

    Baking 30–40 minutes

    Cooling 30 minutes

    INGREDIENTS

    100 g/¾ cup dark rye flour, plus extra for dusting and topping the loaf

    3 g/½ teaspoon salt

    50 g/scant ½ cup chopped olives (I’ve used olives stuffed with anchovies)

    100 g/1½ cups sundried tomatoes (reduce to 1 scant cup if they are packed in oil)

    100 g/100 ml/7 tablespoons hot water (just boiled)

    For the pre-ferment

    100 g/¾ cup dark rye flour

    75 g/2½ oz. rye sourdough starter

    100 g/100 ml/7 tablespoons cold water

    EQUIPMENT

    18-cm/7-inch round sandwich pan, greased with vegetable or sunflower oil

    Makes 1 x 18-cm/7-inch loaf

    To make the pre-ferment, add the dark rye flour, the rye sourdough starter and the cold water to a large mixing bowl and mix with a wooden spoon. Leave to ferment for 8 hours or overnight, covered with a small mixing bowl acting as a lid.

    The next day (or after 8 hours), prepare the dough. In a small mixing bowl, mix the dark rye flour, salt, olives and sundried tomatoes together and set aside. This is the dry mixture.

    Add the dry mixture to the bubbling pre-ferment, add the hot water and mix thoroughly with a wooden spoon.

    Transfer the dough to the prepared sandwich pan.

    Sprinkle some extra dark rye flour on top for decoration. Slash the loaf with a sharp serrated knife or a lamé with a design of your own choice.

    Allow to rise for 1–2 hours. Cover with a shower cap or a small mixing bowl if a skin starts to form. You will know when the dough is ready because cracks and little air holes will appear on the floured surface.

    Preheat the oven to 250°C (500°F) Gas 9. Place a deep roasting tray at the bottom of the oven.

    Place the loaf in the preheated oven. Pour a cup of water into the hot roasting tray and lower the temperature to 220°C (425°F) Gas 7.

    Bake for 30–40 minutes until golden brown.

    Turn the loaf out of the loaf pan and tap it on the bottom. If you hear a hollow sound, it is ready. If the loaf is still soft, return it to the oven for a further 10–15 minutes.

    Allow the loaf to cool on a wire rack.

    How To Make Sourdough by Emmanuel Hadjiandreou is available to preorder here.


    This post was posted in Featured, Recipes, UK, What's new and was tagged with homemade, bread, baking, savoury, recipe for the weekend, vegetarian, tomato, Emmanuel Hadjiandreou, 2016

  • Posted on March 11, 2016

    Recipe for the Weekend

    We’re going back to basics with today’s recipe. A good Bolognese sauce recipe is something every home cook worth their salt should have in their repertoire, and (although we might be a little biased), we think this is a particularly good one. Taken from our new book, A Handful of Herbs, it’s infinitely adaptable and after the grey drizzle that seems to have descended on us lately, we’re definitely in the mood for something hearty!

    Spaghetti Bolognese

    The addition of chicken livers along with fresh bay leaves and thyme brings a great depth of flavour to this Italian classic. Other than pairing with spaghetti, you can use the sauce as the base for lasagne or other baked pasta dishes.

    125 g/4 oz smoked pancetta, diced

    2 tablespoons extra virgin olive oil

    1 large onion, finely chopped

    2 garlic cloves, peeled and finely chopped

    1 tablespoon chopped fresh thyme

    750 g/1½ lb minced/ground beef

    50 g/2 oz chicken livers, diced

    300 ml/1¼ cups red wine

    two 400-g/14-oz cans chopped tomatoes

    2 tablespoons tomato purée/tomato paste

    a pinch of caster/granulated sugar

    2 fresh bay leaves

    sea salt and freshly ground black pepper

    500g/1 lb. 2 oz. dry spaghetti

    Serves 4–6

    Heat a saucepan and dry-fry the pancetta for 3–4 minutes, or until browned and the fat is released into the pan. Remove from the pan with a slotted spoon. Add the olive oil to the pan and gently fry the onion, garlic and thyme for 10 minutes, or until softened. Increase the heat, add the minced/ground beef and livers and stir-fry for 5 minutes, or until browned.

    Add the wine and bring to the boil, then stir in the canned tomatoes, tomato purée/tomato paste, sugar, bay leaves and seasoning. Cover and simmer over low heat for 1–1½ hours, or until the sauce has thickened.

    Cook and drain the spaghetti according to the packet instructions. Discard the bay leaves from the sauce, season to taste and serve with the pasta.

    A Handful of Herbs by Barbara Segall, Louise Pickford and Rose Hammick is available here.


    This post was posted in Featured, Recipes, UK and was tagged with savoury, recipe for the weekend, beef, tomato, quick, pasta, Louise Pickford, herbs, 2016

  • Posted on January 22, 2016

    Great chieftain o' the puddin'-race

    Happy Friday! Burns’ Night is literally just around the corner (25th January for those not in the know…that’s Monday) and we're quite excited. So, you could just buy a Macsweens Haggis, followed by Cranachan and a wee dram of something delicious. OR you could do it the Muddy Boots way and make your own haggis this weekend. Go on, be Brave(heart)!

    Homemade Haggis

    This is such a delicious, good-value and nutritious meal. I love the full tradition with the offal and stomach casing, but they’re not always easy to source, so this has an alternative version to achieve an equally delicious flavour and texture.

    75 g/2½ oz. lamb’s liver

    100 g/3½ oz. each of lamb’s heart and lamb’s lungs or 200 g/7 oz. lamb mince/ground lamb

    100 g/3½ oz. beef suet or vegetable shortening

    A big pinch of allspice

    A pinch of cayenne pepper

    1 small red onion, finely chopped

    1 garlic clove, finely chopped

    A big pinch of freshly chopped parsley, plus extra to garnish

    1 tablespoon white wine vinegar

    30 g/2 tablespoons tomato purée/paste

    120 g/¾ cup old-fashioned rolled oats

    salt, to season

    1 sheep’s stomach (alternatively, use baking parchment)

    ‘NEEPS AND TATTIES’

    1 swede/rutabaga

    2 baking potatoes

    A large knob/pat of butter

    Black pepper, to taste

    Butcher’s string/twine

    SERVES 2

    Pre-heat the oven to 160°C (325°F) Gas 3.

    Finely chop the liver, heart and lights/lungs, if using, or chop the liver and mix it into the lamb mince/ground lamb. Transfer to a mixing bowl and add the chopped suet/vegetable shortening, allspice, salt, cayenne pepper, onion, garlic, parsley, white wine vinegar, tomato purée/paste and oats.

    Then either stuff into the stomach and seal the end with butcher’s string/twine or squeeze into a tight ball. Place into the centre of a square of baking parchment and twist or tie the ends to lock it in.

    Wrap in a layer of foil and place into 1 cm/ inch of water in the bottom of an ovenproof pan. Set a lid on top and cook in the preheated oven for 2 hours. Remove the haggis from the casing, season with salt and slice it to serve.

    ‘Neeps and Tatties’

    While your haggis is cooking, you can make your ‘neeps and tatties’, the accompaniments for this famous Scottish meal. Peel and chop the swede/rutabaga and potatoes into small dice. Boil separately (or together, if you prefer), drain and mash with the butter and freshly ground black pepper.

    This recipe is taken from Modern Meat Kitchen by Miranda Ballard. For more cooktchery tips and tutorials, why not check out our videos with Miranda on The Pantry YouTube channel.


    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with New Year, savoury, Miranda Ballard, recipe for the weekend, tomato, Burns Night, Scotland, 2015, meat, Modern Meat Kitchen

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