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Having played with our Aubergine/Gnocchi and Parmigiana bake we have also played with a number of variations over the last year or so. One of the best has moved it a little closer to a puttanesca sauce with anchovies, capers and olives, and for us…
Over the last couple of years we have been eating more and more aubergine based dishes. Usually Italian in style, they always seems to be made with tomatoes too. When we came across this recipe in our local supermarket’s food magazine it seemed like too…
Great food does not need to be complicated. This is a simple twist on the classic ‘Croque Monsieur’. Croque Monsieur literally means ‘Mr Crunch’ – and that is what we are going to build. The classic dish is made with smoked ham, Gruyère and a…
