“The thick, spicy, terracotta-coloured paste gives the juices a rich, depth of flavour that complements the salty, tender mussels…”
“The thick, spicy, terracotta-coloured paste gives the juices a rich, depth of flavour that complements the salty, tender mussels…”
A favourite ingredient with many cookery writers including Lindsey is Nduja. She raves about it, urging us to “Think of it in the same category as harissa and chorizo, something to liven up all kinds of foods. Last night a spoonful transformed baked beans on toast with poached eggs”
“A goodly dollop stirred into moules marinière at the start of cooking is a new favourite. The thick, spicy, terracotta-coloured paste gives the juices a rich, depth of flavour that complements the salty, tender mussels.”
A favourite writer of mine and thousands more is Lindsey Bareham whose sadly-missed column Dinner Tonight in The Times firmly established her as a cookery icon by solving that never-ending dilemma - What to Eat Tonight?
Now Lindsey runs an amazing website where she posts her recipes & food related articles and writes a food diary (where to shop, what’s in season, favourite restaurants etc).
Henrietta
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