A food of convenience, calzoni are the last word in edible portability. In essence a type of Italian street food, these “bread pasties” have become increasingly popular in the UK and beyond. It’s a rather intriguing – though welcome – development that both local and national pizzerias and Italian restaurants have begun offering calzoni alongside their usual fare. After all, a calzone is probably best suited to the busy lunch hour, dispensed by a market vendor to the satisfaction of all. Still, I hope you’ll agree that once open and spilling forth, the contents of my Sweet Potato and Mozzarella Calzone are really rather appetising.
As much as I enjoy tenderstem and purple sprouting broccoli, I find the average – usually plastic encased – variety often a bit of a let down. Perhaps this feeling is a hangover from those over-steamed florets of anaemic broccoli popped on the side of your plate as a child, never to be eaten. Things needn’t be this way; it doesn’t matter what state you find your brassicas in, simply chop them up and throw them in my Broccoli and Pea soup.
Simple flavours, quality ingredients and the economic use of both, pretty much sums up my attitude to food. Though not always appropriate or achievable, an effective way to maximise the enjoyment of whatever delights may be lurking within your pantry is simply to place them in the general vicinity of one another and let your mouth do the… chewing. Unfortunately, there appears to be a tendency in “food” to perform awfully clever tricks, when all that needs to be done is provide exceptional combinations of food with a meeting place. Truly, there can be no better surface on which my recipe for Poached Eggs with Anchovies to converge than a slice of my homemade mixed seed and honey loaf.
Bread plays an important role during the long winter months, be it as part of a comforting door-stop sandwich or simply to accompany a hearty bowl of soup. As such, it’s important to keep your choice in bread fresh and varied; five months of white bread isn’t entirely appealing. In this situation it’s best to bring a little extra flavour and texture to the mix. This recipe for Seed and Honey Bread delivers in spades on both counts.
Simple, flavourful and healthy, fritters are among my favourite foods to make. Having already produced recipes for carrot and coriander, sardine, and courgette fritters, I was keen to attempt something a little different once more. Often when using spinach in a recipe like this one would blanch the leaves first, remove any excess moisture and generally “smush” things about a bit. This approach can sometimes prove a little brutal, removing many of the virtues of good-quality fresh spinach. Though a little more difficult to handle, these Spinach Fritters are every bit as fresh, green and crunchy as the wonderful plant employed in their making.