Eggs in Purgatory (Uova in Purgatorio)

I first discovered this fabulous Southern Italian dish a few years ago when leafing through our copy of The Sopranos Family Cookbook, which Arivind (being a huge fan of the hit TV show) spotted in a bargain bin at a second hand book store and was compelled to buy. Since then it has become a staple in our Frequently Cooked list- essentially eggs poached in a "purgatorial" rich red tomato sauce, this classic Neapolitan concoction not only tastes good, costs nothing and takes virtually no time or effort, but packs a nutritious punch too! Perfect for those days when you haven't stocked up your cupboard but still want a quick comforting brunch.

Adapt as you wish by adding dried chillies, red pepper flakes or even olives. Non-vegetarians, I highly recommend throwing in a handful of chopped bacon at the start- it's not the done thing but I've discovered it really elevates the flavour to a whole new level.

Enjoy!

Eggs in Purgatory (Uova in Purgatorio)

Serves 2-3 (depending on how many eggs each person wants)

Heat a bit of olive oil in a deep pan. Throw in and toss over medium heat briefly until fragrant:

1 clove garlic, smashed

A few fresh basil leaves, torn (or if you don't have it, a sprinkling of dried mixed herbs)

Optional: A handful of chopped bacon, or crushed dried chillies, red pepper flakes, olives, onions...

Pour in roughly 400ml of tomato passata/puree (or however much you need to cover the base of the pan)-

I think canned chopped tomatoes are too watery, but if you only have that just use it

and add 1 tbsp tomato puree. Bring to a simmer.

Season the tomatoes well with salt, then gently break in 6 eggs.

Sprinkle with dried herbs, freshly ground black pepper and

grated parmesan/whatever cheese you feel like.

Cover and simmer over low heat for about 8-10 mins until egg whites are firm but yolk is still runny.

Serve with buttered toast or crusty bread.

Rich Tomato Beef Stew

Cold weather calls for hearty comfort food, so here: a simple-to-cook pot of tender beefy goodness with a thick flavoursome gravy to warm you up this winter :) Double the recipe if you like and freeze for a later date- the beef keeps well and will only get tastier with time.

Bon appetit!

Rich Tomato Beef Stew

Serves 2-3

Sweat in a pan over low-medium heat until translucent:

1 onion, sliced into half rings

2 cloves garlic, minced

Add and stir for a few minutes until meat is browned:

600g stewing/braising beef, cut into chunks

2 bay leaves

Generous sprinkling of dried mixed herbs

2 dried chillies, crushed

Salt and black pepper

Stir in, cover and simmer on low heat for 2 hours until thickened:

1 large carrot, cut into chunks (or any vegetables/pulses you feel like using)

1 can (400g) chopped tomatoes

1 cup water

A good glug of milk

At the last minute, stir in 1 tsp wholegrain mustard and cook a couple more minutes.

Serve hot with rice, couscous or bread.

Rich Chicken and Bacon Cacciatore with Buttered Couscous

By no means an authentic version of the Italian classic (of which a million variations exist anyway), this impromptu version of pollo alla cacciatore or "Hunter's chicken" was something I quickly whipped up using leftover ingredients for a warming lunch earlier today.

Chopped bacon gives the rich tomato gravy an added intensity and smoky flavour that really elevates it in my opinion- feel free to go the more traditional route with wine, olives, mushrooms and peppers, or splash in some balsamic vinegar or Worcestershire sauce if desired.

Serve with lots of gravy alongside buttered couscous (recipe below-by far the fastest easiest thing to cook ever!), rice, rustic bread or pasta.

Rich Chicken and Bacon Cacciatore

Serves 2-3

Cut up about 250g cooking bacon (or use pancetta/any other fatty bacon you prefer) into small cubes. Dry fry without oil (both the bacon and chicken will be oily enough) over high heat in a large pot, stirring constantly until the fat starts to render and the cubes begin to go golden.

Turn the heat down to medium and add:

3 cloves garlic, minced

1 large cooking onion, cut into thin strips

A few bay leaves

Stir and allow to cook in the bacon fat (sinful I know!) until fragrant. Don't worry if at this point things stick to the pan- the addition of chopped tomatoes and water later will deglaze everything nicely.

Throw in 1 kg skin-on chicken thighs/ drumsticks and brown for about 5 mins on both sides, then add:

1 can (400ml) peeled plum tomatoes (bash them a bit to break up the whole pieces). If preferred, regular chopped tomatoes or sieved tomato passata works great too

1 tbsp tomato puree (I used double concentrated)

A bit of water

Good sprinkle of dried mixed herbs

Salt and freshly ground black pepper to taste

Sliced carrots (or whatever vegetables/beans you desire)

Cover and simmer on low heat, stirring occassionally for 15-20 mins or until the chicken is cooked and the sauce is thickened to a deep rich red.

Serve hot with plenty of gravy alongside buttered couscous (below) or your carb of choice :)

Buttered Couscous with Herbs and Raisins

Serves 2-3

Stir together in a small pot:

About 150g dried couscous (roughly 50-80g per person)

Sprinkling of dried mixed herbs

1 bay leaf

Small handful of raisins

Salt and pepper

Pour in enough boiling water to cover the entire mixture (water level should be about 1 cm above the surface of the couscous), then cover and leave to stand for about 3 mins until all liquid is absorbed.

Add a knob of butter (which will melt in nicely as you stir) and fluff up the couscous grains with a fork. Done!

Tagliatelle alla Carbonara

Dieters look away! With its full-fat, calorie-laden combination of white carbs tossed with bacon fried in butter swirled with a creamy cheesy sauce, carbonara is the dish to expand waistlines if ever there was one.

For the rest of us who choose not to care however, it is a devilishly easy-to-make, uncomplicated plate of luscious goodness that epitomises the gorgeous simplicity and flavour of Italian cuisine. Did you know that truly authentic carbonara made the proper way actually contains no cream, but achieves its richness from beaten eggs and melted parmesan? No complex sauce made separately either- the raw eggs and cheese are simply tossed with freshly cooked hot pasta to cook in its residual heat.

Traditionally only egg yolks are used, but my dislike for wastage means that the recipe below includes the whites as well. Thick long varieties such as tagliatelle, fettucine, linguine or spaghetti are particularly well-suited for this sinfully luscious dish, but feel free to use whatever pasta you desire.

For convenience' sake, the quantities listed are for one relatively hungry person- increase and multiply as needed.

Tagliatelle alla Carbonara

Serves 1

In a small bowl, whisk together 1 egg with about ½ cup grated Parmigiano Reggiano/ Pecorino Romano (parmesan). Set aside.

Boil 100g tagliatelle/fettucine/spaghetti (I used dried- if using fresh cook for a shorter time) in salted water for 10-15 mins or until al dente.

Meanwhile, fry 50g chopped pancetta/bacon in 1 tsp butter and some extra virgin olive oil until browned.

Drain the pasta. Chuck it in a large pot/bowl and toss immediately whilst hot with the egg cheese mix and cooked bacon (along with some of its buttery oily juices!). Season well with a touch of salt (not too much as the bacon is already salty) and freshly ground black pepper. Cover and leave to sit for 5-10 mins to cook in its own residual heat.

Garnish with chopped parsley or a sprinkle of grated Parmesan if desired and serve.

Spaghetti Alla Olio with Basil, Mushrooms and Peppers

Quick and tasty vegetarian pasta dish- use lots of chopped garlic, onion and herbs and season well for full flavour. Add chopped fresh chilli or more dried ones for a spicier kick, and for meat eaters, bacon bits or chunks of sausage are fantastic additions.

Serves 3-4

Boil 400g of dried spaghetti in lots of water for 10-15 mins until al dente. Drain and steep in cold water to keep from sticking together. Set aside.

Saute in olive oil over high heat until fragrant:

4 cloves garlic, finely chopped

1 large onion, finely chopped

Handful fresh basil leaves, shredded

2 dried chillies, crushed

Add and fry:

1 red pepper, cut into cubes

400g mushrooms, sliced

Lower the heat and add cooked spaghetti. Generously drizzle over extra virgin olive oil and season with lots of salt, black pepper and dried mixed herbs of choice. Toss well to combine.

Sprinkle with grated Parmesan if desired and serve hot.

Homemade Pesto

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If you like pesto and have been buying it in supermarkets, stop now. There isn't a single ready-made jar on the market, no matter how well-known the brand or premium the range that can even come close to the flavour of one you freshly blitzed yourself. I swear to you I am not exaggerating; my pesto-lover friend Daniel has never looked back after trying this recipe, and even makes his own reddish-brown version with sundried tomatoes.

Chuck it all into a blender/food processor and press "on". That's all it takes.

Blitz to a smooth puree:

50g (2oz) fresh basil leaves

1 large garlic clove, crushed

1 tbsp pine nuts, toasted

6 tbsp extra virgin olive oil

Dash of salt

25g (1oz) Pecorino Romano cheese, grated (substitute with Parmesan (Parmigiano Reggiano) or Grana Padano if unavailable)

Store in an airtight container in the fridge. Delicious stirred into pasta, roasted with chicken, grilled on bread with melted cheese for amazing toasties, tossed with salad and olive oil as a herby dressing...