Nigel Slater’s courgette and wild mushroom sauté recipe

The recipe Trim 250g of small shallots and halve them lengthways, remove the root of each then separate the layers by pulling the shallots apart. Warm 50g of butter and 2 tbsp of olive oil in a wide, shallow pan, then sauté the shallots, turning them occasionally in the butter until they are lightly coloured. Halve 150g of courgettes, then lower them into the pan and let them cook for 5-6 minutes until they are lightly golden and tender. Remove the shallots and courgettes from the pan and keep warm….

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Flatbread Supports a Quick Saute at the End of the Day: Recipe

Like many people, I have two styles to my cooking: for company, and for me and my partner. For the former, mostly on the weekends, I spend more time on dishes that are perhaps a little flashier and usually (but not always) more involved, and even if I get creative, I typically start with a solid base of dependable recipes. Night in and night out, though, what comes to the table is much more off the cuff. And sometimes when I start I don’t really know how I’m going to…

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