I was noodling vegetables using a knife and a peeler long before spiralizers came on the scene or pre-cut zoodles could be found in the grocery store, and I am thrilled that they are so popular now. But
Risotto is probably one of those dishes you only order when you’re out. That means you’re at the chef’s mercy. Does she know to keep all the liquids warm? Will she toast the little grains of rice beforehand?
If Jo Malone made weekday dinners, it would be this pasta dish. Lemon, basil and garlic - that was her signature scent wasn't it? This 10-minute penne couldn't be simpler. Just a few raw ingredients tossed