Serve the risotto topped with butternut squash, sage leaves, parmesan shavings and a drizzle of olive oil (or better still with any sage butter you may have in the pan!)
…some of you may also have some turkey meat lurking in your deep freeze, or a carcass if you’re lucky…
…standout dish that I shall always associate with that suspended table under the pine trees; atún encebollado.
not many people are keen on panettone – is it bread or cake? It’s too dry to be cake but not doughy enough to be bread. What do you have it with? How do you slice it? How do you serve it? Are those raisins and bits of candied peel?
…spice them up with jalapeños, cool them down with sour cream…
These are the sort of thing that you snack on quite easily without realising how many tails you are unashamedly stacking on the side of your plate!
Cinnamon & Vanilla flavoured French Toast is great as it is but I always like mine topped with some fruit compote or even a drizzle of maple syrup or if I’m being particularly greedy, both.
my favourite way of eating this was with a squeeze of ketchup over the mash and then mixing everything together into a plateful of dark, pink-brown gloop studded with baked beans.
I don’t know what the allure of cooking lentils at New Years is for me but I always like to start the year cooking a warm bowlful of them. It’s not as if I’m looking for something warm and filling as the weather has been sunny and mild over the holiday period and I’m stuffed…
I remember we’d dry our rain-wet hair and crowd around the dining table. Snuggled round a small, circular table, elbows touching, necks down plunging spoons into the golden, lava-hot, gloopy, yellow split pea soup we’d share our morning’s routines.