Béchamel sauce is, perhaps, one of the most comforting. It, therefore, seemed only right that it was the sauce chosen to envelope my beautifully light, but heartwarming pillows of homemade gnocchi. My recipe for Béchamel Gnocchi Bake must be one of the most satisfying of my collection. As you spoon it into your bowl, it almost demands that take just one more – you greedy thing.
For me, the most enjoyable aspect of Indian food – something we indulge in twice weekly – is the sheer variety it presents. You could go for weeks on end and never eat the same dish twice. A recipe for Onion and Carrot Bhajis may not be what you were expecting, but it makes a tempting change from the usual accompaniments.
Gnocchi. Italian dumplings made simply with potato, flour and egg; quick and rather more exciting than the penne you were about to reach for. But how to make gnocchi? Don’t worry, it’s about as simple as Italian food gets.
Banana bread is one of my all-time favourite cakes. It has a texture all of its own; moist and dense. Quite unlike almost any other cake. And that’s no bad thing. But the texture of banana isn’t something everyone gets along with. For those of you who reside – rightly or wrongly – in that camp, but want the flavour of banana in their cake, my Chocolate Orange Banana Traybake is the answer.
Almost all of the fruits and vegetables I buy are sourced from within Britain. This respect for locally produced, quality ingredients helps keep my kitchen frugal and fresh. But very occasionally, this rule is broken – as rules are made to be – and a certain item will tempt me across the Channel and into Europe. The doughnut peaches in my Caramelised Peach Cake were too much to refuse.