The Memory Game

Jane Martello’s recipes

Jane Martello’s Bloody Mary

Pour a half litre of tomato juice into a jug with a handful of ice cubes. Add a few good shakes of Worcestershire sauce, several drops of Tabasco, three twists of black pepper, three pinches of celery salt, half a wine glass of Russian vodka and a quarter of a wine glass of dry sherry. Stir and serve.

Wild Mushroom Risotto

Assuming you haven’t just gone and picked your own in the woods, take a couple of generous handfuls of dried wild mushrooms (particularly porcini) and soak them in warm water for at least an hour. Finely chop a large onion and fry with garlic and seasoning in olive oil until translucent. Squeeze out the mushrooms gently (do not throw away the water), and add to the pan. Cook for a minute or two, then pour in a cup and a half (or thereabouts) of risotto rice. Fry briefly, and add a splash of red wine or vermouth, and then the water (now a deep, brackish brown) in which the dried mushrooms were soaked. Cook slowly until the rice is cooked, adding more water or stock as needed. At the last minute, drop in a knob of butter and then as much grated parmesan as you wish. Eat with robust red wine.