Spelt Pissaladière with Puff Pastry

Gavin WrenBaking, Recipes, Side dishes, Spelt & ancient grains

A beautiful French tart made with rich, sweet caramelised onions and topped with anchovies and kalamata olives, it's a welcome addition to any meal, picnic or sharing platter. The powerful flavours combine to make a taste sensation like only the French know how, so it's time for you to make room in your oven to bake a spelt Pissaladière!
Twitter brought this blog post to me. Rachel Cousineau at @lovelearncook recently tweeted that she’d just made a Pissaladière and it smelled good. Immediately, my heart was full of love and passion for this beautiful, traditional French tart (the Pissaladière, not Rachel). I needed some. Now. Before I had time to question my motives on that Tuesday afternoon, I was rifling through the cupboard, discovering all the ingredients were present for me to make a beautiful spelt Pissaladière with puff pastry, to consume that day. Sharing it with you, my reader, would be the only right-thinking course of action, so here it is, my beautiful Pissaladière. Caramelised onions. Those words are enough to send my taste buds into a dizzying spiral of salivary excitement. For many years, my go-to Pizza Express choice was a Romana Padana, a delightfully thin pizza topped with goat’s cheese, caramelised onions and mozzarella. It’s just…

Anchovy sweetcorn butter

Gavin WrenFish & Shellfish, Recipes, Side dishes, Starters, Vegetables

Anchovy butter with sweetcorn
Some people have similarities to vegetables. I don’t mean that in a rude, insulting way, but in an genuinely characterful or aesthetic way. People can look like aubergines, eggs, asparagus, all sorts of things. My girlfriend seems to think I look like a sweetcorn and apparently I have an affinity with them as they (my sweetcorn family) all wave at me as we drive down country roads lined with fields of tall sweetcorn plants. I do admittedly have a certain understanding of sweetcorn, because when I was young, my Dad used to grow rows of them on his vegetable patch in our garden. As a youngster I learned how to tell when they’re ready to pick, waiting for the silky strands to darken and checking the corns are milky when pierced. Of all the vegetables that sprung from that patch of land, sweetcorn was the homegrown vegetable which I noticed…