Photograph: Romas Foord for the ObserverThere is barely a day when I’m not working on at least one recipe. Marcella Hazan’s recipe for chicken with porcini and tomatoes is one of those simple and surprising dishes. The recipe didn’t look that promising and yet, an hour later, I was eating something deeply savoury and way better than I’d anticipated. But it has amazing layers of flavour – any good chef’s recipe is really just about layering those flavours. I call it Niloufer’s cake, but the original credit belongs to a friend of hers, Ragnhild Langlet, who generously shared the recipe.

Source: The Guardian January 20, 2019 11:00 UTC