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Culinary Repertoire

Culinary Repertoire

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Science Corner 30 Plants a Week
How Variety Builds a Healthy Gut
 • Lisa McLean
Insalata di Rinforzo - Cauliflower Salad with Anchovies and Red Pepper
A Sicilian traditional salad made in the week between Christmas and New Years.
 • Lisa McLean
The Subtle Art of a Restraint at Christmas
Simple food, careful flavour, and the calm that follows the feast
 • Lisa McLean
A Small Christmas Offering
On cooking, continuity, and noticing the world from the kitchen.
 • Lisa McLean
Easy Pissaladière for festive entertaining
A small tart of onions and anchovies, offered as Culinary Repertoire continues its quiet transformation
 • Lisa McLean
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Science Corner - Fermented Honey Garlic
 • Lisa McLean
Keralan Naadan Tomato Curry
 • Lisa McLean
A Ploughman’s Lunch in the Tropics
 • Lisa McLean
Potato Roti and the Many Potato Breads of the World
 • Lisa McLean
Welcome to my Culinary Repertoire I'd love your company
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Recommendations
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Recipes and Stories from Eastern Europe
Recipes and Stories from Eastern Europe
Irina Georgescu
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Life's a Feast by Jamie Schler
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The Walking Palm
The Walking Palm
Sanaa Boutayeb Naïm
Bake Experiments
Bake Experiments
Shell Plant
The Downsizing Diva’s Substack
The Downsizing Diva’s Substack
Lizzie Wingfield

Recent posts

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Culinary Repertoire: A New Home, and Glazed Pumpkin to Begin
Uniting my two publications and sharing a simple, seasonal dish.
 • Lisa McLean
Prawns in Tomata and Chilli - Umido di gamberi al pomodoro piccante
A beautifully simple Italian prawn dish where tomatoes, garlic, and good olive oil do all the work.
 • Lisa McLean
A Tropical Grazing Table: Pineapple Conserve, Cheese Tartlets and Candied Tomatoes
A bright, savoury–sweet collection for holiday entertaining.
 • Lisa McLean
Science Corner - Fermented Honey Garlic
A science-based look at fermented garlic honey. How it forms, what changes during fermentation, its bioactive compounds, and what current evidence…
 • Lisa McLean
Baked Beetroots — Rape rosse al forno
Welcome to Cooking with Marcella, where I cook my way through Marcella Hazan’s Italian recipes one dish at a time.
 • Lisa McLean
Mussel and Basil Sauce for Pasta (Sugo di Cozze e Basilico)
This is Cooking with Marcella, my ongoing journey through the recipes of Marcella Hazan, the woman who taught me how to cook.
 • Lisa McLean
Culinary Repertoire
Culinary Repertoire
A place where Marcella Hazan’s teachings and global spice traditions come together through stories, recipes, and the science of good food, one repertoire for many kitchens.
Top posts
Science Corner - Fermented Honey Garlic
 • Lisa McLean
Keralan Naadan Tomato Curry
 • Lisa McLean
A Ploughman’s Lunch in the Tropics
 • Lisa McLean
Potato Roti and the Many Potato Breads of the World
 • Lisa McLean
Tomato Jelly and Pumpkin Bread
 • Lisa McLean
Newsletters
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Cooking with MARCELLA
Welcome to Cooking with Marcella, a personal journey through Marcella Hazan’s Italian recipes, one dish at a time. If you love the kind of Italian cooking that lingers in memory long after the last bite, where every ingredient matters and every dish tells a story, you’re in the right place.
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Indian and Sri Lankan Recipes

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Potato and Mung Bean Usal
A homely Maharashtrian mung bean curry enriched with coconut and the smoky-sour depth of Malabar Tamarind.
 • Lisa McLean
Potato Roti and the Many Potato Breads of the World
From Irish griddles to Kerala backwaters, potatoes keep finding their way into bread.
 • Lisa McLean
Keralan Naadan Tomato Curry
A simple tomato curry, smoky with Malabar tamarind and earthy with fenugreek, learnt on a houseboat journey through Kerala’s backwaters.
 • Lisa McLean
Pani Puri Party
Build your own Pani Puri for some street food magic at home, crack, fill, dip, bite, repeat
 • Lisa McLean
Monji Achar – Kohlrabi Kashmiri Pickles
Kohlrabi Pickles in Mustard Oil
 • Lisa McLean
Tamarind Sweet and Sour Sauce
A kitchen improvisation that turned out even better than the store-bought Indian favourite
 • Lisa McLean
Choko and Lemon Indian Pickle
A bright, spiced North Indian–style pickle made with two humble gifts: chokos and lemons
 • Lisa McLean
Aloo Methi meets Aloo Matah in Spain
A dry Indian-style stir-fry with winter greens, golden potatoes and a warming base of garlic and spice
 • Lisa McLean
Spiced Potato Parathas
Parathas infused with tempered spice and intuition
 • Lisa McLean
Leftover Alchemy: From Class to Kitchen to Kindness
How I turned a Sri Lankan feast into sambal samosas, nasi goreng and breakfast on sourdough with a zero waste philosophy
Sri Lankan Vambotu Pahi - Brinjal Pickle
A deep, spiced pickle of eggplant infused with tamarind, jaggery, whole roasted spices, and the unmistakable perfume of curry leaves
 • Lisa McLean
Sri Lankan Beef and Cashew Kofkas + Dipping Sauce Ideas
Crisp golden kofkas to serve with tropical cocktails, fiery sambols, and a generous spread of dipping sauces
 • Lisa McLean

Indonesian and Balinese

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A Balinese Feast at Home
From sambal kacang and bumbu curries to pandan–cardamom tapioca pudding
 • Lisa McLean
Aromatic Peanut Sauce at the Heart of an Indonesian Feast
How a little planning, a weekend market haul, and a richly layered peanut sauce create an unhurried banquet for friends.
 • Lisa McLean
Black Sesame Sambal Rendang
Beef short ribs, preserved lemon, and an aromatic cartouche of pandan and galangal
 • Lisa McLean
Bumbu Vegetables: Indonesian Spice Alchemy
Aromatic, Vibrant, and Nourishing, how Indonesia’s Bumbu Spice Blends Transform Everyday Vegetables into Delicious Dishes
 • Lisa McLean
Balinese Seafood Feast
From Ocean to Table: Celebrating Balinese Seafood Recipes
 • Lisa McLean
Balinese Bumbu Seafood Week
7 recipes for your Balinese Dinner party
 • Lisa McLean
Balinese Seafood Week
A week of Balinese Seafood recipes
 • Lisa McLean
Bumbu Prawn Bliss
A Balinese symphony of aromatic flavours and textures
 • Lisa McLean
Balinese Bumbu Salmon
Chilli tomato sambal and Balinese Sambal Matah
 • Lisa McLean
Mango Bumbu Sambal
Anointed with Infused curry leaf and fenugreek oil
 • Lisa McLean
Bumbu - the Secret to Balinese Cuisine
A step by step guide to understanding and creating Bumbu
 • Lisa McLean
Balinese Bumbu Spice Blend
One Aromatic Spice Blend, 20 yummy dishes
 • Lisa McLean

Mediterranean

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The Subtle Art of a Restraint at Christmas
Simple food, careful flavour, and the calm that follows the feast
 • Lisa McLean
A Small Christmas Offering
On cooking, continuity, and noticing the world from the kitchen.
 • Lisa McLean
Easy Pissaladière for festive entertaining
A small tart of onions and anchovies, offered as Culinary Repertoire continues its quiet transformation
 • Lisa McLean
Culinary Repertoire: A New Home, and Glazed Pumpkin to Begin
Uniting my two publications and sharing a simple, seasonal dish.
 • Lisa McLean
A Tropical Grazing Table: Pineapple Conserve, Cheese Tartlets and Candied Tomatoes
A bright, savoury–sweet collection for holiday entertaining.
 • Lisa McLean
Thirty Plants a Week
Everyday Eating for a Healthy Gut
 • Lisa McLean
The Breakfast Bowl: Parsley Soup and a Taste of Methi Gholana
Exploring the gentle art of breakfast soup, from Sri Lanka to your kitchen, with a bright parsley broth and an Indian Methi Gholana salad.
 • Lisa McLean
Mushroom, Potato and Feta Umami Pie
Inspired by Marcella Hazan’s sautéed mushrooms with cream, this deeply satisfying pie transforms simple ingredients into a layered, buttery feast.
 • Lisa McLean
Leek Rolls with a Croatian Heart
A story of leeks and lemons, of old recipes finding new shapes as one season yields to the next.
 • Lisa McLean
Quick Labneh, Curlews, and the Small Alchemies of a Tropical Kitchen
Lemons steeped in vinegar, yoghurt turned to labneh, almonds roasted in soy and curlews standing watch through the long, hot days.
 • Lisa McLean
Before the Rains: Rosemary and Renewal
From garden to kitchen, rosemary, chickpea focaccia, and small experiments in the in-between season.
 • Lisa McLean
Leek and Gorgonzola Tart inspired by Marcella Hazan
A rustic tart that brings together Italian leeks, blue cheese, and the warmth of walnuts.
 • Lisa McLean

Treasure Trove

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Quick Labneh, Curlews, and the Small Alchemies of a Tropical Kitchen
Lemons steeped in vinegar, yoghurt turned to labneh, almonds roasted in soy and curlews standing watch through the long, hot days.
 • Lisa McLean
Leek Leaf Rolls - Leftover Alchemy
A creative way to transform leek tops, leftover rice, and simple fridge finds into something deliciously new.
 • Lisa McLean
A Tart in Provence - Mediterranean Summer Tart
Sun-baked tomatoes, briny olives, anchovy and garden fresh basil
 • Lisa McLean
The Mother of Flavour: A Global Guide to Stock and Broth
From Korean master stock to French fumet, this is a simmering tribute to the heart of every kitchen, infused with memory, tradition, and the taste of…
 • Lisa McLean
Roquefort & Labneh Dip with Aleppo Pepper and Marinated Walnut
A Perfect Apéro Snack
 • Lisa McLean
Balinese Bumbu Salmon
Chilli tomato sambal and Balinese Sambal Matah
 • Lisa McLean
Fermented Tomato Consommé
A tomato elixir for your gut, taste buds and soul
 • Lisa McLean
Bumbu - the Secret to Balinese Cuisine
A step by step guide to understanding and creating Bumbu
 • Lisa McLean
The Quiche Recipe the World Needs Today
A brief diversion from Anna Funder
 • Lisa McLean
Aromatic Apricot Balls with Lychee and Rose
Aromatic Flavours of Cardamon, Rose water and Lychee
 • Lisa McLean
What do you call a Glut of Banana's
Summer in the Tropics and Banana Bread Time
 • Lisa McLean
Teach a child to fish
What could possibly go wrong? How often do you eat fish?
 • Lisa McLean

Science Corner

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Science Corner - Fermented Honey Garlic
A science-based look at fermented garlic honey. How it forms, what changes during fermentation, its bioactive compounds, and what current evidence…
 • Lisa McLean
Science Corner 30 Plants a Week
How Variety Builds a Healthy Gut
 • Lisa McLean
Potato Science Corner
A deep dive into the humble potato, its nutrients, bioactive chemistry, healing traditions, and quiet power to sustain the world.
 • Lisa McLean
Science Corner: Coriander - Coriandrum sativum L.
From ancient medicine to modern science, coriander reveals its quiet power, cooling inflammation, steadying digestion, and calming the mind.
 • Lisa McLean
Mushrooms Science Corner
From Forest Floor to Functional Food
 • Lisa McLean
Pumpkin Science Corner
The golden fruit that nourishes body, mind, and tradition.
 • Lisa McLean
Labneh: From Ancient Earthenware to Functional Fermented Food
Exploring the origins, science, and culture of labneh, from ancient clay jars and muslin bags to probiotic innovation and thyme-oil preservation.
 • Lisa McLean
Rosemary — Memory, Vitality, and the Chemistry of Remembrance
Exploring the culinary, medicinal, and biochemical story of Salvia rosmarinus, from ancient tradition to modern neuroscience.
 • Lisa McLean
Leeks Science Corner
Leeks in food and medicine, from ancient remedies to modern nutrition, spanning European kitchens, Asian traditions, and cutting-edge science.
 • Lisa McLean
Malabar Tamarind, Kodampuli or Goraka Science Corner
From Ayurvedic remedies to Keralan curries: exploring the science, tradition, and sour magic of Malabar tamarind
 • Lisa McLean
Cauliflower Science Corner
Cauliflower is really good for us, here's why.
 • Lisa McLean
Tamarind - Science Corner
Sweet and sour, deeply useful: what science and tradition say about tamarind, plus how to cook with it
 • Lisa McLean
Do Subscribe, it very delicious
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