Look, I’m really sorry about this, and I wish I could promise it won’t happen again. Problem is, I’m sure it will. It’s all rather embarrassing, but we’ve got a mix-up with the names again. I at least take some comfort in the fact that I’m not the only one to get confused, that even the taxonomists are at a loss. They agree that we are talking about plants from the Brassicaceae family, but it’s Continue Reading →
This is an illegal substance, or at least probably should be. It definitely looks like a by-product of chemical weapons manufacture. I am, of course addicted, as I am to anything that contains chillies. I have a number of varieties growing in pots on my terrace, and these are my very local source for the raw materials. You’ll find recipes for chillies in oil/chilli oil elsewhere, but the crucial difference here is that the chillies Continue Reading →
A classic winter salad here in Sicily, when fennel and oranges are at their best. It’s even better when made with blood oranges, but for those I’ll have to wait until later in the season… Fennel and orange is the basic version, although I like to add capers and red onion (in this case, I used the sweet, mild onions from Tropea, across the Straits in Calabria) and sometimes small black olives, not to mention Continue Reading →
English