Just when you'd finished hockling the last bits of delicious Egyptian aubergine tamarind stew out of the crevices in your keyboard, Allegra McEvedy is back with another interactive Kitchen Clickalong, this time smoked haddock and leek risotto is on the menu - click 'continue reading' to see the list of ingredients.
Once again Allegra will be juggling knives and pans, cooking live and yelling instructions while the lovely Susi types frantically at the kitchen table. Yes, it's every bit as exciting as Gordon but without the sweat, sweary banter and scrotal visage.
At your end you'll need a laptop within sprinting distance of the kitchen, the ingredients, which we'll be posting tomorrow, a bottle of wine, around 45 minutes and an appetite. Allegra's last session was entertaining, energetic, charmingly random and, eventually, utterly delicious so please, join us next Wednesday evening.
This time it's smoked haddock and leek risotto - here are the ingredients:
Serves 4
2 leeks, sliced
2 cloves garlic
2 sticks of celery
couple of bay leaves
2 tablespoons olive oil
glass of white wine
2 tbsp butter
200g risotto rice
About 600ml light chicken stock (or half strength cube)
pint of milk
side of smoked haddock, undyed, weighing in around 400g
little bit of Parmesan (optional)
4 rashers streaky bacon or 125g lardons (optional)
half a head of winter greens / brussel tops / spinach (whole, not baby)
few threads of saffron if you have them
Salt & pepper
