Kimchi

There are many different varieties of kimchi – Korea’s national dish. Recipes vary from region to region and preparation methods differ from family to family – so much so that you’re never going to really find one, true, authentic Kimchi recipe. Keeping that in mind I think the best you can do is make the […]

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Caldeirada

A beautiful Portuguese fish stew, Caldeirada is made using whatever fish you have to hand. Some recipes call for a 50/50 mix of oily and white fish but I think the beauty of this dish is that it allows you to use whatever fish you have available. In this recipe I use monkfish and prawns but you […]

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‘Nduja Pizza

If you’ve not come across ‘nduja before I recommend you give it a try. A spreadable spicy sausage from Calabria, ‘nduja can be used spread on warmed bread, in pasta dishes (think spicy pork mixed in with shellfish and pasta) or however else you see fit to make use of it. I sourced mine from the same […]

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Gurnard

Ugly? I don’t think so. Sure they look a little different but I think they look kind of cute – they look a bit like puppies. Not that I’d suggest eating puppies.. well, we’ll see. Put it this way – I’d rather take one home to meet my mother than a monkfish. Whatever you think […]

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Beef Stock

Those jelly stocks you can buy in the supermarket are actually pretty good – they give a decent depth to your food but I think they just don’t really taste, well, beefy enough. You need to control the stock yourself to get something that really has that beautiful beef taste. What you’ll need: Beef bones […]

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