Figs & Fennel
Good, honest food to share with friends
This wild mushroom and barley risotto is much lower in carbohydrate and higher in fibre in comparison to a typical rice risotto. The cooking process is the same, adding stock to the barley little by little but as legendary vegetarian food writer Rose Elliot notes, with barley risotto ‘you can […]
When cooking mushroom bourguignon the kitchen becomes the hub of the house with guests drawn in by the wafts of wine and thyme, taking turns to linger over the hob to breath in the intoxicating aromas. One of my first cook books, given to me by my mother, was Delia […]