Restaurant food at home
I’ve been asked to showcase a couple of Dan Moon’s (see below) recipes. Dan has taken over as head chef of Ston Easton Park, a most majestic country estate in the South West, lying on the edge of the Mendip hills. Perfect relaxation and beautiful food await. Today I have interpreted […]
Happy New Year everyone. It is the season to eat lighter food, so this is a perfect opportunity to roll out one of my favourite fish dishes. This dish is packed full of many different flavours making it incredibly satisfying. The crust is made ahead and rolled between two […]
Along with the GBM Dishes, I was asked if I’d be interested in trying a recipe from the Head Chef of The Bishopstrow Hotel and Spa, near Longleat, Wiltshire. Andy Britton is head chef at The Mulberry Restaurant, he, like all top chefs has a wide range of experiences […]
Festive greetings and best wishes to all. Since we are all feeling a little roast dinner/meated out, I thought this would be a pleasant change to the hearty waist busting dishes we consume over the next few days. I love Thai/Asian flavourings, and nothing beats a homemade curry paste. […]
This mushroom risotto follows the form of my Cauliflower risotto and Crab Risotto. Mainly making a mushroom flavoured stock and veloute which are used to cook and enhance the risotto respectively. I used some dried morel mushrooms. I believe these are an excellent reconstituted mushroom, not like the porcinis […]
This dish should never really have happened. It was our wedding anniversary and we had a busy week. We decided to go to our local gastropub for a steak and chips until our schedules suited better. Unfortunately, the night before our wedding anniversary there was a fire at the pub, […]
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 […]
This is a delightful refreshing dinner for those awkward times between Christmas and New Year. It is delicious and an impressive treat to serve up over the weekend if you have guests coming. This can be knocked up in just over half an hour too.[purerecipe]
I love making sauces. I believe they are so important to give a dish the correct balance. I remember Michel Roux wrote an entire book on sauces, well over 100. I’m disappointed to say I never purchased it. Most sauces themselves tend to be a balance of acidity(wine), sour(vinegar) and […]