Here’s a link to my latest post for Borough Market – on the splendidly focused Parma…
Tarragon mayonnaise
It was around this time last year that I began to really like tarragon. I’d never hated it…
Browned baby gem and Stawl...
What makes a euphemism? Is it just anything that sounds a bit wrong? Or do you need malicious intent…
Crabs
I got crabs on my mind. So here’s a clip of something I wrote for Borough Market. Click on the…
Mustard spiced salmon
We’re sometimes a bit too conservative when it comes to matching spice with fish. Give a cook…
Beetroot soup with horsera...
Weird how a week of relatively strenuous exercise can leave you wanting (and needing) to detox.…
Blood orange, vanilla crea...
Lots of print and screen space is devoted to showing new ways to cook seasonal fruit and vegetables.…
Aubergine & mozzarell...
Two things Mum used to tell me all the time when I was younger: 1. it’s not all about looks; and…
Tray roasted ginger and ci...
If there is a recipe book in more regular use across the country at the moment than Jerusalem, then I…
Honey and star anise panna...
New Year, New Diet. Sure. We’re over a week in to 2013, and I imagine all your eating resolutions…
Eleven Pink Peppercorns (a...
In the spirit of corporate Christmas, here’s an e-gift from me, to you, via Innocent. You see,…
Purple sprouts, tops, smok...
I am growing a beard. I’m not sure why. I look like some sort of hobo and, to be honest, I’m…
Sous vide orange and thyme...
Cooking vac packed ingredients in a water bath has got a funny reputation. ‘Sous vide’…
You, me and cooking
So it’s been a year since I jumped off the corporate ladder. Back then, I think I assumed that…
Cavolo nero, purple kale, ...
I somehow ended up with the world’s greatest vegetable basket. It contained a glut of freshly…
Isle of Mull cheddar &...
Over the last couple of weeks I have dined in three one Michelin starred restaurants and another…
Greengage and custard tart
Cycling home on Friday night, a few pints and a slightly aggressive curry down, it dawned on me that…
7 hour lamb ragu, cheesy p...
Well this is a horrible picture isn’t it? The glistening highlights that make it look like…
Chicory, fennel, pea shoot...
Three things I don’t like about preparing for a one or two night mass catering event: having…
Cauliflower couscous salad
This balmy weather is clearly part of a little joke that the weather gods are having at our expense.…
Squid stuffed with morcill...
I’m not sure why I wrote ‘stuffed squid’ on my June Wish List, but I did. Twenty-one…
Gooseberry, elderflower an...
The combination of gooseberry and elderflower, as any Sauvignon Blanc fan should tell you, is a…
Jubilee beer butt chicken
As I write, there are two and a half days left of the Jubilee bank holiday. It is forecast to mostly…
Purple sprouting broccoli,...
A few weeks ago, at the end of an evening of natural wine tasting I had attended, the group were presented…
Brown shrimp and pea fettu...
You will, I suspect, have heard of Instagram. Even if you pay as little attention to ‘Social…
Pollack with a curried mus...
Fish is good for us. We know this because people on TV say that it is. It’s also quick and easy…
Kill it, skin it, cook it,...
I’m not sure what I expected to feel when holding the still-warm heart of one of the rarest deer…
Louisiana oysters
We were set an enjoyable task at college the other week: research a country or region’s food;…
Pigeon pasty
This whole pasty tax thing is a total farce, isn’t it? For those of you who haven’t had…
Homite ice cream
Probably the biggest omission from Niki Segnit’s Flavour Thesaurus, is probably the greatest…
