Here’s a link to my latest post for Borough Market – on the splendidly focused Parma…
Browned baby gem and Stawl...
What makes a euphemism? Is it just anything that sounds a bit wrong? Or do you need malicious intent…
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.…
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…
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’…
Cavolo nero, purple kale, ...
I somehow ended up with the world’s greatest vegetable basket. It contained a glut of freshly…
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…
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;…
Sherry braised short rib p...
Last weekend I took part in a little thang organised by the Barbecoa butchery and restaurant. The…
Gnocchi – 3 ways
Many of you will be aware that there are three basic types of gnocchi. If not, here comes the science:…
Smoked trout kedgeree
I received a pair of pyjama bottoms from [Mum] Father Christmas back on 25 December. Obviously,…
Review of Jamie’s Gr...
I suspect loads of us are going to be getting and giving cookery books in a few days time. And I suspect…
Pickled walnut and shallot...
I totally agree with this amusing dissection of the pickled egg by someone called Pete Goodrich,…
Minced lamb, spinach and l...
Ok, so this is another one of my madeuponthespotoutothingsthatareinthecupboard style curries.…
Autumn risotto
Ahhhh, Autumn. You are lovely. The crisp air and blue skies. The long walks in the parks. The leaves…
Psycho shoulder of lamb an...
So there I was, on the hottest October day on record, standing in the garden of my friend’s…
Tomato and okra curry
Quite often in the Observer Food Monthly there’s a recipe for a tomato curry. Is it in there…
Sweet and dry minced lamb ...
I was very kindly sent three Moro cookbooks a few weeks back (Moro the cookbook, Casa Moro and Moro…
10kg of pork shoulder
“This pork is the nuts, mate” Probably not what you usually hear when you’re…
