You wouldn’t think it from the limited selection available at supermarkets, but pesto is an incredibly versatile sauce. A quick internet search reveals just how much variety there is out there, beyond the traditional Genoese basil flavour. My advice is to go with the seasons when it comes to pesto – basil isn’t always the best choice. For instance, there’s a definite autumnal feel about this Spinach, Feta and Walnut Pesto – very comforting indeed.
A welcome combination of my recipes for potato cakes and sardine fritters, these Sardine Fish Cakes provide yet another inexpensive way of fitting fish into a frugal diet. Trust me, these cakes really are the perfect way to see out a hard week at work, served alongside a wedge of lemon, a hearty portion of chips and a ramekin of tartare sauce.
Everyone – with the possible exception of the dairy intolerant – enjoys cheesecake in at least one of its forms. Baked or set, there is something truly indulgent about cheesecake and I count it among my very favourite desserts. Since the cheese aspect of this dessert is generally very mild and unobtrusive it can be a great vehicle for almost any flavour. This rendition, for instance, brings together two types of ginger in a recipe inspired by the ever popular ginger nut biscuit. I give you the Ginger Nut Cheesecake!