Pasta with Brussels Sprouts, Cheese and Potato (8-12)

When my better half and I were in Italy recently he ate a dish called Pizzoccheri on a number of occasions. That dish originates from Valtellina in Lombary and includes buckwheat tagliatelle, potatoes, savoy cabbage and Taleggio or Fontina Cheese. I have not yet managed to find a local source of the pasta and though it can be ordered online I am sure the dried version is not the same. This is Nigella Lawson’s Anglo version from her book ” Nigellissima”.

Cavolo Nero Polenta Soup (4)

This is the first recipe i cooked from Claire Thomson’s eagerly awaited ” Home Cookery Year” which came out earlier this month. The book is divided into seasons so i am busy working my way through autumn recipes . Watch this space for a few more….