Morsø Forno
I’d been considering a pizza oven for a while – having cooked using these ovens a few times I knew how versatile they can be. These ovens are not just for cooking pizzas.
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Pulled Pork Roll
It's all in the detail with this Pulled Pork Roll. You need a decent bun to start with - a potato roll is the way to go here I think. And then something to offset the rich meat - a...
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Potato Rolls
I've been searching for the perfect burger bun for a while now. Or rather - I've been thinking about the qualities a perfect burger bun should have. More to the point - this bun also needs to stand up to juicier...
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Red Slaw
This Red Slaw is quick and simple. I've not used mayo as I wanted something fresh and crunchy without any sloppiness. This slaw really suits being matched with rich meats and BBQ food. The sesame seeds don't add that much...
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Gnocchi With Mushroom Consommé, Beetroot & Roast Tomatoes
Leftover Mondays - always a good thing. I cooked far too many baked potatoes this weekend for post-fireworks food so I needed something to do with them. I was thinking mashed potato but then a friend of mine suggested gnocchi...
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Piccalilli
This is a slightly revised version of a piccalilli recipe I posted a couple of years back. I've sweetened things up slightly with a bit more pear and apple and increased the quantity of mustard seed. Ideally you need to...
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Brill Poached In Beer With Cabbage & Pancetta
Brill - it's a lovely fish. A nice clean meat with a good firm texture and not overly strong tasting. It's a (slightly) cheaper version of Turbot. Unfortunately it has been over-fished and we should be encouraged to seek alternatives....
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Beef Agnolotti
Beef Agnolotti With Sage Butter & Pesto
This is a great way to use leftover stew - something like slow cooked oxtail would be perfect. Any sort of stew will work - I used a beef stew that I whizzed up slightly into a paste using a...
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Gremolata
This is a traditional accompaniment to osso buco but can also be used on other meats - it adds a fresh, acidic bite to fish and grilled meats. I used it last night on a beef stew - it really lifted...
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Star Anise & Cinnamon Plum Jam
Star Anise & Cinnamon Plum Jam
I used Mirabelle plums from the garden for this recipe but any type of plum should work with this jam recipe. A ratio of 1kg plums to 1kg sugar to 100ml water should be followed. Ingredients (for 1kg plums -...
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Chicken Liver Parfait
This is beautifully rich and buttery but the Chinese spice adds a nice point to the flavour. What you'll need 450g chicken livers 150g butter plus a bit more to top the parfaits with 1 shallot - finely sliced 1 teaspoon...
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Piedmontese peppers
Simple but utterly delicious. Served with a decent crusty bread, Piedmontese peppers are an incredibly easy way to turn some fairly basic ingredients into something wonderful. Some versions of this recipe add the anchovy before the peppers go into the...
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Sous Vide Chicken In A Honey and Soy Glaze
This dish was inspired by a couple of recipes from the Eleven Madison Park cookbook - a book I thoroughly recommend. I was a little apprehensive when I put this together because the mix of flavours did sound a little complex but they come...
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Confit of Salmon with Puy Lentils & Apple Salad
This is a really nice way to prepare fish - cooked at a (reasonably) consistent and low temperature, the fish will retain its texture and moisture. The fish is cooked in olive oil - the oil will hold its temperature...
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Autumn Salad
Autumn Salad of Chicory, Apple, Celery, Walnuts & Bread
This Autumn Salad of chicory, apple, celery, walnuts & sourdough contains everything I like to see in a salad for this time of year -  Strong earthy flavours with warming chunks of toasted sourdough bread and salty stilton. A sharp...
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Paneer
Paneer
Paneer really is as simple as a recipe can be but it can be used as the base for so many brilliant and vegetarian-friendly recipes. Ingredients 3 litres whole milk 6 tablespoons fresh lemon juice. Method Bring the milk to...
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