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RECIPES & FOOD STYLING: POLLYANNA COUPLAND. PHOTOGRAPHS: INDIA WHILEY-MORTON
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Only 10 min prep
Portobello mushroom pasta alla vodka
Modern veggie classic
Portobello mushroom pasta alla vodka
Serves 2
Hands-on time 40 min
Pasta alla vodka is a magically perfect thing on its own: smooth and creamy, fruity and tangy and full of umami – simplicity at its best. For mushroom lovers, though, the addition of meaty, earthy slices of portobello takes the dish to another level.
BE A BETTER COOK
Cooking scientist extraordinaire J Kenji López-Alt claims 7 minutes is the perfect amount of time to simmer after the vodka has been added, to burn off enough alcohol yet bring out the fruitiness of the tomatoes.
Taste the sauce before the vodka goes in as well as after. This way you get to taste the transformation and understand what the addition of vodka does to the dish.
• Drizzle olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely sliced
• Pinch chilli flakes (optional)