Season: September to November: A good pickled onion is perhaps the doyen of the preserves cupboard–but how do you like yours? Crisp or soft, sweet or sour, mildly spiced or chile hot? The beauty of this recipe is that it can be used to make your onions (or shallots) just the way you like them. I like mine sweet, so I use honey in this recipe, but you could dispense with honey or sugar altogether if you like a really sharp pickle. I also go for cider vinegar, rather than the more traditional malt, because the flavor is less aggressive. The blend of spices used here suits me nicely, but you could also use coriander, cumin, or celery seeds–or any other spice you fancy. If you want crisp onions, use cold vinegar; if you like them soft, heat the vinegar first.
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.