The Guardian Cook supplement, December 30, 2017

  • Lentils with Italian sausage

    Lentils with Italian sausage (page 3)

    from The Guardian Cook supplement, December 30, 2017 The Guardian Cook supplement, December 30, 2017 by Rachel Roddy

    • Categories: Main course; Entertaining & parties; Italian
    • Ingredients: brown lentils; white onions; carrots; celery; bay leaves; cooked cotechino sausages
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Notes about Recipes in this book

  • Baked apples with mincemeat and cream

    • debkellie on March 27, 2021

      Served alongside Philip Johnson's apple & calvados jelly ..nice simple autumnal dinner party dessert ;-)

  • Chocolate and chestnut cake

    • e_ballad on May 04, 2018

      A very ‘fudgy’ cake, we preferred the texture much more after a period of refrigeration rather than when it was initially served at room temperature. Very rich & benefits greatly from having fresh fruit or a coulis to serve alongside.

  • Cardamom granola, yoghurt and fruit salad

    • e_ballad on May 15, 2019

      The banana is the dominant flavour, with the cardamom barely discernible. It also remains moist despite cooking for much longer than specified, so given the quantity produced in this recipe, it should probably be used within a very short timeframe, rather than preparing in advance.

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  • Published Dec 30 2017
  • Format Magazine
  • Page Count 16
  • Language English
  • Countries United Kingdom

Publishers Text

Cook is a Saturday supplement to The Guardian newspaper; it includes food and drink features and recipes.