Ginny Grant’s Quick Fix, This Weekend and Have You Tried
WINTER MEANS WARM and comforting food comes to the fore. There can be a tendency towards rich, substantial dishes with a little bit of indulgence, but it’s also a time when I crave heat in the form of chillies – harissa and the plethora of hot chilli sauces that seem to be taking over the fridge. My mother’s chilli plant was prolific over summer so the ones I froze are coming into their own over winter. But I also want sharpness from the citrus fruits that are in season – oranges in salads, grapefruit for eating in the hand or juiced, and lemon and lime zests and juices to enliven dishes or for soothing hot drinks.
Carol Field’s The Italian Baker is a simply wonderful book of Italian breads. Sadly, Field recently passed away, which prompted me to bake from her book again. Her focaccia recipe is one of the best – I’ve adapted it for this issue’s weekend project. While focaccia has fallen out of fashion a little, it deserves a comeback as the ease with which it’s made and its forgivable nature make it a brilliant project for the kids over a cold and wet weekend. The recipe makes a large amount but in my experience it is usually devoured within a day – which is appropriate, as it’s not the best-keeping bread, although it is delicious toasted.
FISH KEBABS WITH LEMON LEAVES & GARLICKY FETA MASH