Restaurant food at home
I first made this dish years ago. As I always want to learn new things, I very rarely cook it though. Despite this recipe being my most re-pinned out of everything I have ever made. I’ve tweaked it over the years, but keep coming back to the way I first […]
My inspiration for this French Boned Chicken is two fold. I have eaten a slow cooked rabbit dish which looked exactly the same, when I ate it, I couldn’t really recognise what part of the rabbit it was. I’ve now found out. The second was from a new programme on […]
This is my first game posting of the year. Roast Partridge is good place to start for anyone who is anti-game as it’s very mild tasting. Pretty much like a good chicken. They are a perfect portion size too, one per person. The squash puree was roasted with a […]
The idea of this Moroccan Spiced Chicken and Bulgur Wheat Pilaf emerged from the quite fantastic weather we are having in the UK. The doors and windows are all wide open trying to cool us down a bit. Now apart from a BBQ and salad, I was trying to think […]
This three way pork dish is getting back to the food I love. We all know about buying quality ingredients and treating them correctly, but for once, I wanted to try and do things on a bit of a budget. For this dish, per serving, the cost was less than […]
For this walnut crusted salmon and ravioli dish I wanted to make a dish full of flavours and textures that can be put together at the last minute. If you have never made your own pasta yet, follow my Pasta Masterclass post. It’s straight forward enough, but can be a little […]
It’s quite ironic that these are called “short” ribs when they are much larger than pork ones. There are various different cuts of beef short rib, but if you have a nice butcher they will cut the entire rib in one long length rather than across the ribs. This will […]
I had these beautiful fish quenelles while I was away on holiday in the summer. I thought I’d try and recreate them in this horrible dull cold January. I had never seen a recipe for these before which I assumed were a poached fish mousse made of fish, cream and […]
Osso Bucco literally translates as “Bone with Hole”, this is quite obvious from the photo. The bone is filled with marrow and over slow cooking the marrow melts into the sauce. This cut is traditionally done with veal shank. It can be used with other cuts, but if you can […]