Dad's Empanadas

The best thing about making Dad’s Mexican chilli is leftovers. Leftovers = empanadas.

These aren’t traditional Argentine empanadas – the ‘Mexican’ is clue there – but I grew up with them, so they are my fave.

I ate my body weight in empanadas twice over when I visited Argentina in 2009. Empanadas vary hugely from region to region. The best I found were in Cordoba, where they were beefy, salty, juicy and fried. Further North they start adding more sugar or fruits, like raisins, which I am not a big fan of in savoury foods.

I never did find any with boiled egg and green olives – the one element of my Dad’s that he swears is traditional – but Portena at Borough Market (easily the best empanadas in London) use both so it must be a thing somewhere in Argentina.

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Kalliope’s Vasilopita

Happy New Year all. This recipe first appeared on the Borough Market website as the final part of a 3 part series exploring lesser-known religious traditions in December from around the world.

Marianna Kolokotroni, owner of Oliveology, has kindly shared her mum’s recipe for Vasilopita or ‘St Basil’s Pie’. Her Mum, Kalliope, is from a small village on the West Coast of the Peloponnese in Greece. This is how they make Vasilopita in her village. It can vary a lot from region to region, but there it is a “simple, humble cake” with a lovely cirtusy aroma from the zest and juice of several oranges.

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Bill's cheese souffle with tomato salad

This recipe is from Bill Oglethorpe, trader at Borough Market and owner of Kappacasein Dairy. It first appeared on the Borough Market website as part of my series, I Am What I Eat, where I interview Borough Market traders about the foods that are important to them and why. This dish was one that his father used to make for the family when Bill was growing up in Zambia. 

“My father used to make a soufflé and that’s an incredible transformation,” says Bill Oglethorpe of Kappacasein Dairy. “It’s quite magical to see it rise in the oven. It was a special event.” Did his father used to make it for special occasions? “No, I mean it was an occasion because the soufflé made it special.”

This was my first time making soufflé – despite being a competent cook I have always been terrified at the prospect. It turns out there’s no need to be; if you follow the instructions carefully it will work just fine. However, timing is everything – a hot soufflé will last at most 5 minutes out of the oven, so have your plates, sides and guests ready. 

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Purple cauliflower polonaise

My Dad didn’t often make vegetarian main courses when my sister and I were kids. He knew he was likely to be hurled with abuse. This was one of few of his vegetarian dishes that did not induce a temper tantrum. I think it was probably the crispy, salted breadcrumbs that did it. He was always very liberal with those.

For my cooking demo at the Natoora shop this week I am making my Dad's recipe with purple cauliflower, as well as white. Of course, you can just use white cauliflower on its own, as my Dad does. The purple cauliflower does look fabulous though, doesn't it? It tastes great too. They're grown organically for Natoora by Good Earth Growers in Cornwall.

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Smoked mackerel and sorrel omelette

I’m supposed to be having a productive Saturday. I got excited about all the produce on Bloomsbury Farmers’ Market on Thursday, bought as many vegetables as I could carry and made a date with my sofa last night so I could spend all day cooking them today.

Nothing has gone to plan. I stood up my sofa in favour of pints at Lock Tavern, got up at midday and all I have managed to cook so far is this omelette, which uses just one of the many ingredients I bought at the farmers’ market and takes about 10 minutes.

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