Look, I won’t lie. I was a little terrified about this first newsletter. But as soon as I got over myself I realised that it’s just more of the same. Good, delicious, straightforward fodder. Minimum of fuss. No twitting about. The usual.
I am absolutely overwhelmed by the support and the messages from you all. You have no idea how much it means. Subscribers allow me to keep all this going. So thank you.
Become a paid subscriber for just $2 per week - where you not only receive the weekly newsletter with new recipes, but you also get access to my complete recipe archive (I’m still uploading it all - ten years of content is rawther a lot). Think of it as an ever growing, online cookbook.
So, this week! All things Basque. Well, two things Basque. The chicken is a bloody winner. All in one pan (which we like); bloody delicious (which we very much like); and makes excellent leftovers with some herby, olive oily basmati rice (hell yes).
And cheesecake, well, yes. Don’t need to say much more, do I. If you can bear to be patient enough, pop it in the fridge overnight to chill, and for the orange to infuse through, because it is absolutely delicious chilled. Sneak into the kitchen before anyone else wakes up and have a bit for breakfast. Apparently the ancient Greeks ate cheesecake before running marathons. That’s all the persuasion I need.
Have a lovely week all, and again, thank you.
Happy cooking. S xx