FEAST at HOME
“If your ricotta is not quite as stunning as it could be, you might want to add other things to it. Think about chopped herbs, slivered olives, toasted pine nuts, diced mozzarella, or finely chopped blanched spinach. Only buy the best fresh ricotta from your delicatessen counter or specialist cheese store, preferably still dripping a bit of whey. Ideally it will have been made that morning or the day before and taste milky and sweet.”
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“Here I am just reminding every food lover how simple a dish of mussels can be. And a pile of mussels in the centre of the table looks very dramatic and leads to much laughter and conversation. In France and Spain, one sees enthusiasts using an emptied shell like tongs to take the next mussel from the central bowl. An ideal dish to share with good friends, or with new friends.”
I HAVE BEEN cooking with enthusiasm and sharing the results for nearly 60 years. My interest in good food has introduced me to many traditions and cultures. I have enjoyed and been intrigued by finding yet another way to cook a familiar ingredient, while retaining my respect for classic dishes.
Above all, my life’s work has been to convince as many people as possible that cooking a lovely meal without anxiety adds so much to the joy of living.
This collection includes dishes I make over and over again, some of them just for myself, or for me and a daughter or special friend. Others are for small groups. I enjoy putting on an apron and gathering favourite equipment and ingredients, and getting started on making something delicious. I hope you will too.
This is an edited extract from Home
