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Anna Jones’s apple and pear crisp and Claudia Roden’s tagliatelle – our favourite recipes for when the nights draw in
Of an occasional Sunday evening, Dad would make the most delicious mushrooms on toast. Well, actually, he didn’t make toast; rather, he would make the most delicious, perfect squares of immaculately fried bread. It seems obvious when you think about it, for however well-toasted is a slice of bread – even the most accommodating of crusty sourdough – it will, inevitably, begin to slightly sog about halfway through munching. But a nicely thick slice of fried bread will hold its own until the last mouthful. Always the thoughtful and considered cook, my dear old dad. Continue reading...