Boss Status: Speedy Ortiz Make Power Moves Pitchfork: “Raising the Skate” directly references the Ban Bossy campaign. Have you been called “bossy” often in your life? Sadie Dupius: It's been an issue, even within our band for a little bit; I sometimes wind up complacent in things I don't necessarily agree with because I don't want to be accused of being overbearing. That song was written about treating yourself better, and by extension not letting others treat you poorly. Pitchfork: Touring can make certain types of people lose perspective. SD: We opened for Guided by Voices last year and got to see their actual dynamic—fighting on stage and off, getting wasted. Pitchfork: When you say that you're the boss on that song, are you asserting that you're the boss of Speedy Ortiz, or just in general? SD: It’s a nice way to pump yourself up.
Crostini with marinated broad beans, red peppers and ricotta Shanghai stir-fried chunky noodles Lamb keema with rosti topping 3 tbsp olive oil1 large onion, finely chopped4 garlic cloves, finely choppedKnob of fresh ginger, grated2 long green chillies, deseededand finely chopped2 tsp cumin seeds2 tsp coriander seeds½ tsp ground turmeric½ tsp hot chilli powder750g good-quality lamb mince300ml lamb stock, hot5 large vine tomatoes, skinned and chopped300g baby spinach1 tbsp lemon juice1 tsp garam masala1 medium maris piper potato, coarsely grated1 sweet potato, coarsely grated1 medium onion, finely sliced Heat 2 tbsp of the olive oil in a wide medium saucepan over a medium heat. Add the chopped onion, season well and fry until softened. To speed up the chopping time, put the garlic, ginger and chillies in a small blender and blend until roughly chopped.
Veal with shallots, green olives and gremolata Cheat's ravioli pasta bake 250g pack fresh ricotta and spinach ravioli or tortellini50g marinated and grilled peppershandful of mixed red and yellow cherry tomatoes6 thin chorizo slices250g pot fresh tomato sauce125g mozzarella ball270g garlic and herb breadbasil leaves 1. Preheat the oven to 200°C/fan180°C/gas 6. Tip a 250g pack fresh ricotta and spinach ravioli or tortellini into a 1.2-litre ovenproof dish. 2. 3. Vegetarian summer rolls with peanut dipping sauce 4 summer roll wrappers2 large carrots, cut into ribbons with a julienne peeler1 small cucumber, cut into ribbons with a julienne peeler (discarding the seeds in the centre)4 spring onions, cut into ribbons with a julienne peeler100g red cabbage, very finely slicedSmall bunch coriander, leaves pickedSmall bunch mint, leaves picked100g rice vermicelli noodles50g roasted and salted peanuts, roughly chopped For the dressing ½ tbsp rice vinegar1 tsp soy sauce½ tsp fish sauce1 tsp caster sugarJuice ½ lime For the peanut dipping sauce 100g smooth peanut butter1 tbsp soy sauce1 tbsp caster sugar50g roasted and salted peanuts, roughly choppedDried chilli flakes to serve
French dip sandwich recipe Step 1 Heat the oven to 150C/fan 130C/gas 2. Heat an ovenproof casserole. Make incisions all over the beef with a small, sharp knife and push in the slivers of garlic. Rub the topside all over with oil then season well. Step 2 Put in the pan and brown on all sides, until it has a really deep colour. Step 3 Take the beef from the gravy, trim away any fat or other straggly bits, cool to room temperature and chill for 2 hours (this will make it easier to slice, see note). Step 4 Warm the rolls in a low oven, then split and spread thinly with mustard. Cook's tip Cooking then chilling the beef is a trick that delis use, which makes it so much easier to slice the meat thinly.