Spring Delight

Spring Delight

We get optimistic in March, whether we are in Waterloo.

Belgium or the Hérault in France. Spring is well on the way and the promise of longer, lighter days is enticing. I like, if possible, to spend a bit less time in the kitchen but still like to be creative. This dish based on Pasta alla Norma is so quick and easy to produce but really delivers on flavour despite the fact there are few ingredients.

2 aubergines 2 tins of chopped tomatoes A handful of minced garlic Chilli flakes

Cube the aubergine and put into a big bowl with seasoning, loads of dried oregano and coat with olive oil. Spread it out on a baking tray and bake till golden and soft in a hot oven. Meanwhile, make a spicy tomato sauce with the garlic, chilli and tomatoes. I added a splash of white wine vinegar and a spoonful of sugar…more oregano and seasoning. Simmer till slightly thickened. Add the cooked aubergine and serve with your pasta of choice. It’s nice with a sprinkling of mozzarella and parmesan or pecorino.

Buon appetito!

Chicken is so versatile and a whole roast one is always a treat, and you have the carcass for stock! This has a Spanish flavour. Butter spiced with garlic and smoked paprika is pushed under the skin and massaged into the flesh. Saved my manicure by using gloves. Stuff a couple of halved lemons into the cavity and sprinkle the skin with more paprika. I find the best way to cook it, is in a foil-lined roasting tin and covered. Roasting it slowly in its juices, keeps it moist and tender and gives a lovely buttery gravy. A no-fuss tray bake of roasted roots, in this case sweet potatoes, red peppers, cherry tomatoes, red onion and chorizo, makes a nice accompaniment and a home-made aioli adds a touch of luxury …or just add garlic and lemon to shop bought!

Bon Appetit!

Philippa xx