Restaurant food at home
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 […]
Life has been kind of busy lately. You can probably tell from my infrequent updates. No excuses, but I’ve been promoted at work and had to travel 100 miles a day to a new base. Luckily, I’m now back at my home base after six months and actually have more […]
The French is a fine dining restaurant at The Midland hotel in Manchester city centre. We’ve been wanting to go since it opened under new direction in 2013. Simon Rogan (L’enclume, Fera) has overseen the restaurants transformation. We were lucky enough to visit L’Enclume with its two michelin stars a […]
This is a simple dish, making the best of each ingredient. How many of us buy celery for a ragu and then have twice as much languishing about in the larder for two weeks? Guilty! One great use of it is in a creamy salad like this blue cheese and […]
I couldn’t help myself wanting to make a version of this dish after seeing Simon Rogan on Saturday Kitchen. This roasted cabbage, mushroom teriyaki and truffled mayonnaise looks innocent enough, but is one of the best tasting things I’ve ever made. We went to his famous restaurant L’Enclume a few […]
As much as I like playing about in the kitchen, it is so gratifying to create equally delicious food in next to no time. The most time consuming part of this duck and hummus dish was peeling the squash. Most dishes these days go a little further than meat […]
I’ve decided to add this wild mushroom risotto to the blog, so that it gives vegetarians an inspiration for a Christmas dinner rather than a plate full of roasted vegetables. The recipe is straight forward once you’ve made the stock. A lot of effort goes into christmas gravy and all […]
My new favourite thing is to crust fish. Whether that be with a beer batter, tempura or breadcrumbs I don’t think you can beat a crust followed by lovely light fish flesh. As you may know from following the blog, we are avoiding gluten, so a nice floury or breadcrumb […]