We all know what lasagne is. A baked pasta dish, consisting of alternating layers of pasta sheets, a ragù/bolognese sauce and a bechamel/white sauce.
Obviously, there’s room for a lot of variation in the constituent sauces, especially in the recipe for the ragù. But once the sauces are made, putting them together into the lasagne is straightforward, right?
Wrong. It turns out it’s not quite so simple.
Continue readingLast weekend, my girlfriend and I went for a wander down Wilmslow Road, aka the Curry Mile, in Rusholme, Manchester. We passed a vegetable market and decided to buy a few things for dinner. We got some onions, aubergines and okra, and then spotted something that looked like this:
From Wikimedia Commons, by FlyingToaster
It looked amazing, like the sort of vegetable you’d expect to encounter just after landing on an alien world. Continue reading