Restaurant food at home
We recently purchased some of these lovely Italian biscuits, Tuscan delicacy before anyone says anything. Beautiful to look at and eat. I then realised that they are almost £1 each! I said to my wife thats outrageous, she then proclaimed that almonds are an expensive nut! You can tell who […]
Cooking life is not letting up. Which is great. Quite a few more pop-ups and events are being put into the diary. Keep checking my events page for details. I will be serving this treacle tart at next weeks pop-up. Sadly its all sold out. Like everything I cook, I […]
I had a spate of going dessert mad last year. I felt my culinary dessert bank was a little weak. In one week we had my oeufs a la niege, a chocolate fondant with peanut butter ice cream. It was a very tasty week. Not convinced my insides or teeth […]
How to host a dinner party? Sounds simple, I mean we feed ourselves everyday. How difficult can it be to feed a few extra mouths? Depending on how much thought you put into it, very. From classic mistakes like putting the grill on rather than the oven. To something not […]
I’ve been wanting to make this dish for ages, but for some reason I never got around to it. I actually combined the two dishes I know that involve poaching in red wine. Oeufs meurette and halibut poached in red wine. Oeufs meurette is a Burgundy classic. It’s an especially […]
I wasn’t in the mood for rice or potatoes, but still wanted a starch and texture to finish off this dish. A granola would be perfect I thought, but I’ve never really seen a savoury one. As I make plenty of my own homemade granola, how hard could it be […]
Oeufs a la neige/Iles Flottanes/Snow Eggs/Floating islands to give them their full title in French and English. Whichever you choose to use, they are all a classic and an absolute delight. I’ve been meaning to cook this dish ever since I first saw them years ago, just never got round […]
Rice. A lot of people ask me though how best to cook some of the basics. A bit like quizzes, they’re only easy if you know the answers. I’ve wanted to do a video of making the perfect mash for ages. My blog won’t let me upload videos though. Hence […]
I don’t know what many people would exactly call this lamb pastilla/pie/baklava/pasty, it doesn’t really matter. A pastilla is traditionally made with pigeon, but I don’t see why I can’t use anything else I like. It then sits alongside a tagine to offer a texture contrast. They are usually […]