Broccoli with anchovies

Don’t worry, the anchovies don’t make things too fishy! They just taste umami-licious.
Ingredients:
- 1 pound broccoli
- big glug olive oil
- 1 clove garlic
- dried chilli flakes
- 2 anchovy fillets
- dash of lemon juice
- salt and fresh ground pepper to taste
To cook:
- Heat olive oil. Add crushed garlic and chili flakes and cook for [...]

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Lettuce Risotto

Lettuce has a lovely delicate flavour when cooked. And surprisingly, it doesn’t turn into a slimy mush like you think it would, but retains a crunch.
Francis made this the other night to use up some allotment lettuce, using a Hugh Fearnley-Whittingstall recipe.
Ingredients:
- 2 to 4 mixed lettuces, depending on size
- 1 litre vegetable or [...]

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Pasta stuffed with squash and sage, mmmmm.

I threw this together last night on a whim and it turned out so. freaking. delicious!
Measurements are approximate, but don’t worry, you need not be exact.
Ingredients:
- 1/2 pound large pasta shells (you could also use cannelloni)
- 1/2 of a small butternut squash, about a pound
- 1 cup grated mozzarella
- 1/2 cup ricotta
- 1/2 cup grated [...]

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Basic white sauce

Useful for all KINDS of things. Can go in chicken pot pie, on pasta, as a base for cheesy sauce to put on cauliflower, etc.
Measurements are approximate, just alter the amount of liquid to make it the consistency you want.
Ingredients:
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup chicken stock (if for a savoury dish)
- [...]

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Chilli dipping sauce

Easy peasy lemon squeezy.
Ingredients:
- two red chillies
- 4 cloves of garlic
- white vinegar
- sugar and salt to taste
To cook:
- Purée the chillies (seeds and all) and garlic, adding enough white vinegar to make a slurry.
- In a tiny sauce pan, heat the mixture to a gentle simmer. Add a pinch of sugar and a [...]

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