Colatura is made using anchovies that are kept in salt inside wooden barrels for forty days. The juice, or colatura, is then strained off and used to dress hot pasta along with garlic, olive oil, and a little lemon juice.
Author: Richard
Marry Me Chicken – A Proposal
Marry Me Chicken is a popular dish made with juicy chicken breasts smothered in a rich sauce made with garlic and sun-dried tomatoes.
Cumberland Sausages with Sticky Onion Gravy
In this sausages with sticky onion gravy recipe, the onions are braised and simmered until soft, smoky and rich, imparting their wonderful flavours.
How To Sauté Leeks
This recipe for sautéed leeks is quick and easy and makes a lovely, tender buttery side dish to accompany your meal.
Food of Gran Canaria
My wife and I absolutely love Gran Canaria with its year-round warm climate, friendly people and its abundance of great food, especially the locally caught fish.
Easy Homemade Tomato Passata
I have had a good crop of tomatoes on my allotment, far more than I can use in salads so I am going to make tomato passata and store it for future use.
How To Pickle Gherkins
Sweet and crunchy home-pickled gherkins. You can’t eat fish and chips without one!
Acqua Pazza – Poached Fish From Italy
Acqua pazza in Italian means “crazy water”. This recipe is a one-pan Neopolitan classic, simple to make and tastes amazing.
Potato Salad with Anchovies and Quails Eggs
This Greek-style potato salad recipe is one I found when I was looking for a recipe to use up all the quail eggs I had.
How To Cook Runner Beans
I prefer my beans cooked fairly quickly in boiling water for 5-8 minutes but alternatively, you can steam them for 15-20 minutes or stir-fry them for 3-5 minutes
Hi, I’m Richard aka Grandad
I’m a retired aeronautical engineer living in Tunbridge Wells, England. I love cooking and food history.
My grandchildren said, “Grandad, you ought to share your favourite recipes and histories online”. So here they are!
Find out more