Recipe of the day

Twice- cooked lamb with eggplant & white bean salad & yoghurt sauceTwice- cooked lamb with eggplant & white bean salad & yoghurt sauceWe have a confession to make: the lamb in this dish doesn't look so pretty, but it tastes divine and that makes up for appearances.

Spaghetti with mussels, cherry tomatoes & zucchini

Ray McVinnie's seasonal ideas for simple meals

by Ray McVinne | Cuisine issue #155 | Tuesday, 13 November, 2012
Slow-fry thinly sliced zucchini, chopped garlic and chilli until the zucchini are soft and just browning. Add plenty of mussels or clams and halved cherry tomatoes. Cover and steam the shellfish open. Serve tossed through
al dente spaghetti.


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