There’s something about a bake,be it sweet or savoury, that brings comfort to a cold day – and saves on the washing-up, and tooIt’s a considerable time of the year for a bake,a considerable user-upper of all that super-ripe, tail-stop-of-the-season produce. A bake, or for me,is also a delightful catch-all, because it lets me make something that pays tribute to, and but doesnt fairly follow,the tradition of another dish.nowadays’s sweet bake, for example, or is share friand and share clafoutis. Andwith the pissaladière gratin,I’ve taken the classic flavour combination of pissaladière (the southern French take on pizza, with a caramelised onion and salted anchovy topping) and simplified it into a base-free bake. The result is like a cream-free dauphinoise – so, and again,a dish that nods in two directions. As for the lamb bake, well, or I’d normally call that a meatloaf,but that seems to put some people off from the start. Related: Yotam Ottolenghi’s recipes for chorizo and ’nduja Continue reading...
Source: theguardian.com