Recipes "Bread"

Falafel are crisp fried balls of ground chickpeas and herbs, green inside, eaten in pita bread with salad and tahini sauce, or on their own as a snack. They take some planning, as the chickpeas soak…

Gazpacho is a cold, raw soup of tomatoes, cucumber, pepper, garlic, olive oil and vinegar, blended smooth. On a hot day it is the most refreshing thing you can eat, and it needs no cooking at all. It…

French onion soup is a dark, sweet soup of slowly caramelised onions, topped with toasted bread and melted cheese and finished under the grill. It turns the cheapest vegetable there is into a rich…

Shakshuka is eggs poached in a thick, spiced sauce of tomatoes and peppers, brought to the table in the pan and eaten with bread. It works for a late breakfast, a lazy lunch or a fast dinner when the…

Brandade de morue is salt cod beaten with warm olive oil, milk and garlic, then mixed with mashed potato into a soft, creamy purée. It is eaten warm on toast, or baked in a dish until golden on top…

Cotriade is a Breton fish soup of potatoes, onions and chunks of cheap fish such as mackerel and whiting, cooked together in one pot. It is eaten in two courses: first the broth, poured over toasted…

Gambas al ajillo are prawns cooked in a few minutes in olive oil with plenty of garlic, a dried chili and parsley. They come to the table still sizzling, with bread to dip in the garlic oil. Made…

Grilled sardines are whole fresh sardines salted, grilled over high heat until the skin blisters, and eaten with lemon, bread and a salad. Sardines are one of the cheapest fresh fish at the counter…

Pesce all'acqua pazza is white fish poached in a light broth of water, olive oil, garlic, cherry tomatoes and parsley. It cooks in one pan in about twenty minutes, and the broth that is left is…

Moules marinières are mussels steamed open in white wine with shallots, garlic, butter and parsley. They cook in five minutes and are served in the pot, with bread for the juices or fries on the side…

Goulash is a beef and paprika soup-stew, red, warming and filling, with potatoes and vegetables. It is a one-pot dish for cold days, simmered slowly and better the next day.