Ginny Grant’s Quick Fix, This Week­end and Have You Tried

Cuisine - - CONTENTS - Recipes & food styling Ginny Grant / Pho­tog­ra­phy Aaron McLean

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.


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