Jansson’s Temptation

Seattle-based blogger Janelle has a category on her Talk of Tomatoes blog called Default Dinners, for those old standbys that you make over and over again when you are short of ideas, ingredients, time, or money (or all of them of course!). Immediately I read this, I thought, “Why have I never posted the recipe for Jansson’s Temptation?” Probably because I’ve cooked it for 25 years and don’t need a recipe. And surely everyone knows how to cook it, don’t they?

Well, OK, a quick Google shows that there are loads of recipes for it on the web, and even a whole Wikipedia page. But this is how I do it. I don’t like anchovies much, but they are essential (even if Wikipedia says they should be sprats), and the flavour is subtle, so don’t leave them out. I have been known to distribute them carefully so that most of them are in Steve’s half.

In short, I love potatoes, and this is one of my favourite ways of cooking them.

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Pasta e fagioli

This classic Italian pasta dish is a good one for the pressure cooker, and substantial enough to serve as a balanced one-pot meal.

Tip: if you want to make a large quantity and freeze/reheat some, extract the part you are going to keep before you add the pasta. If you don’t, it will soak up too much liquid and go all stodgy.

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Tarte à la moutarde

Ever since I discovered it in one of those 50p recipe books from Sainsbury’s, this has been one of my favourite recipes. It features fairly often in our repertoire — great for days when you are short of ideas or time for shopping, because most of the ingredients are generally hanging around in the storecupboard or fridge. And we never get tired of it. Extra bonus: it’s vegetarian.

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