Rice

Baked rice isn’t a particularly novel concept. But for whatever reason this version from the Ottolenghi team’s weekly column in The Guardian really captured my heart. It’s easy enough to remix this with different spicing....

After having great paella in Spain, I’ve accepted that anything done in a normal home kitchen isn’t going to be quite as transcendent. To the extent it can be made at home more successfully, the trick is replicating the conditions a “traditional” one might be cooked under....