Easy-peasy Lemon (or orange or lime or whatever you want or vinegar for that matter) squeezy!
Ahh, it trips off the tongue but you'll never eat mint sauce out of a jar again! So is it just a posh version of mint sauce? Not really. It has basil and parsley as well as mint and can be eaten with anything: try it with fish, it is fabulous.
Vinegary rabbit is not everyone’s thing
Umbrian Rabbit is from The Classic Food of Northern Italy (Anna del Conte). I love it but the vinegar hit, and the rabbit for that matter, are not to everyone’s taste so I’ve adapted it by using chicken instead of rabbit and wine instead of vinegar. It’s worth trying the original though.
When life gives you lemons, make a posset…
… or a Gin and Tonic. Your call but I’m less interested in the posset now I've though of that.
It's what the mackerel would have wanted!
This is a very basic recipe which you can play with by adding different flavourings if you like: garlic, spring onion, chilli, up to you
There’s a chemistry...
So this is about using the acid in lemons or limes to cook the fish. It’s not new – soused herrings (vinegar), ceviche, escabeche, actually the whole process is just pickling really. The trick is not to keep it in there too long.
This is what cheap olives are for
There's no real recipe for this in terms of proportions, make it how you like and adjust as you go
You know how I feel about this. It's not quite a Religion but . . .
OK, so this is simple: Vermouth, Gin and . . . ummm . . . nothing else
Yes, I know it sounds weird: Bonkers but beautiful
This is adapted from a recipe in Sophie Grigson's Eat Your Greens - the only book on cooking vegetables anyone needs