I froze lots and lots and lots of ice cream when writing this book. It was a treat having freshly made ice cream every day, but space in my freezer soon became an issue, and more than once a frozen brick of ice cream slipped out, nearly crashing down on my foot. I eventually realized that it was impossible (and a little dangerous) to coexist with too many flavors all at once. Consequently, I passed off lots of ice cream to friends, neighbors, local shopkeepers, and occasionally a startled delivery man. All were more than happy to take a quart off my hands. But I guarded this Malted Milk Ice Cream, saving it all for myself. The recipe calls for malt powder, which is usually found in the ice cream aisle of your supermarket. Sometimes, however, it’s stocked alongside chocolate drink mixes like Ovaltine, which isn’t the same thing and shouldn’t be used here. The most common brands of malt powder are Carnation and Horlicks. (See Resources, page 237, for online sources.)
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.