Celebrating Christmas without the Turkey – Festive Pork Loin and trimmings. I’m rather bemused that the day I started to write up my Festive Pork Loin – one I’d prepared earlier that week, I spotted a feature in The Observer with Claudia Roden’s Roast Belly of Pork with chestnut puree and apple as a Christmas […]
Crab Boil Grand Aïoli
A dish combining french and creole influences to show off Great British Crab This recipe for Crab Boil Grand Aïoli is inspired by two specific dishes, both originating in French-speaking parts of the world. The addition of crab makes this an indulgent and truly ‘grand’ dish. Adding malt vinegar to the water to steam […]
Dover Sole with Crispy Leek
A simple but luxurious recipe for Dover Sole Dover sole is my favourite fish. It reminds me of seaside shacks and homecooked fry ups but also of family celebrations at restaurants. This recipe tries to marry those two styles with capers and leeks to add brightness and crunch. I’m delighted to report that Bradley’s […]
Langoustine Bouillabaisse – a twist on a classic French seafood soup
British Bouillabaisse – a langoustine based fish soup. Bouillabaisse originated in Marseille and by definition is peasant food. Using the fish they could not sell in the market, fishermen would simmer these fish in a herby broth and serve with crusty bread. This recipe is not for that dish. Langoustine can be found in some […]
Cornbread Focaccia with the Stellar Battery Free Scale
Crunchy Cornbread Focaccia – a hybrid recipe for the perfect texture. Skip straight to my recipe for Inspired by the satisfying crunch of fried bread that is key to both Cornbread and Focaccia, this recipe is the perfect way to demonstrate Stellar’s battery-free scale. With just a few twists, the scale provides an accurate reading […]
Roast Halibut with Prawns and Samphire
How to Roast Halibut – the perfect way to cook a special fish. Skip straight to my recipe Do you own favourite pans? I’ve just been sent one to review which I know will become an old favourite. I love cooking with cast iron and for years have wanted a two-handled skillet. Why? Well, it’s […]
Petrossian caviar and blinis
Caviar, blinis and vodka – a Russian trilogy Caviar carries much cachet so I couldn’t help a chuckle when reading Nigella Lawson’s thoughts on the matter of how to serve it. In her book, How To Eat, she opines that all that really good caviar needs is well-buttered toast. She suggests Mother’s Pride. Goodness, talk […]
Pork Tenderloin with Sauce Verte
Perfect Spring Pork Tenderloin from Parson’s Nose Butcher. Tenderloin is one of my favourite cuts of pork. It’s the ‘fillet’ from a pig – the equivalent to porcine fillet mignon. Tender, lean, and sweet, it’s a cut with very little fat and as such it’s easy to overcook it and make it dry. The idea […]
Amity Fish Company – a fine catch
A good seafood paella starts with freshly delivered fish. One of the silver linings of the past year of lockdowns has been the proliferation of companies selling top quality fresh food online. Now that restaurants are re-opening their doors – hopefully not to have to shut them again any time soon – my hope is […]
Wild Boar Tenderloin Steak with Mushrooms in Red Wine
Wild Boar Steaks paired with Chianti from Castello di Radda The first time I ate wild boar was in Tuscany. Staying in the heart of Chianti in Lecchi di Chianti, our villa was in a small hilltop village that had been restored and converted into holiday accommodation. The pretty terrace looked out across the vineyards […]