Restaurant food at home
Having a food blog has many advantages. One, it makes you be more creative and cook better food. Secondly, sometimes offers come along that are too good to refuse. This was one of them. Donald Russell, the UKs premier online meat retailer, asked if I would be so […]
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 […]
It’s not often that I just copy a recipe and republish it, but I have on this occasion. This dish is from Heston Blumenthals at Home cookbook. It’s so peculiar that I just had to make it. It is essentially, like all gazpachos, a summer soup. Due to its heat […]
What on earth are gnudis I hear you cry? Well I like the tale that they are essentially ravioli filling without the pasta, hence “gnudi”. Unfortunately, not wanting to let the truth get in the way of a good tale, they are basically just another Italian dumpling like gnocchi […]
This is a perfect cook ahead dinner. Everything except the peas are either made well ahead of time or slow cooked and ready to go. Salt baking is used quite extensively these days. I’m pretty sure you can use the method for everything from vegetables to meat. This method makes […]
I assume something as decadent as a beef wellington isn’t on most peoples minds at this time of the year. One for it’s cost and two for its perceived extravagance and richness. It’s certainly not going to appear on any weight watchers menus, but by exercising good portion control there’s […]
If you read my article on Lameloise, I mentioned the delight of a Bresse Chicken. The only place I have found these in Britain is Harrods. They are about £20 each, but are fantastic. A different treat to fillet steak. I thought about how I could improve a humble bog standard chicken. This […]
I am not sure the purist would call this a tagine as it is only served in one rather than cooked in one. I tought it would make a tagine a bit more interesting and visually better if you wanted to serve at a dinner party. The highlight of the […]
[purerecipe]