John Loydall

Mackerel removed from the MCS's Fish to Eat list
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Mackerel has been removed from the Marine Conservation Society's Fish to Eat list and is now rated...
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Winter Pheasant Casserole
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This is what January should be about. It's cold outside and Christmas is over -...
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Preserved Lemons
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This is the first time I've tried preserved lemons like this - the aim is,...
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Pheasants
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Each Christmas we're lucky enough to be sent a box of pheasants that were left...
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Pork Belly With Leeks & Prunes
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This was a relatively quick & easy meal. I put the pork on the day...
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Grilled Halloumi Salad
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This salad unashamedly has too many ingredients. A few days back I had an urge...
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Sous Vide Brisket
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A cheap, tough piece of meat - brisket requires a nice slow cook to allow...
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Coq Au Vin
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What to cook in my new Falk Culinair copper pan? It wasn't really a difficult...
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A Thing Of Beauty
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Choosing the right equipment for your kitchen is important. In fact - poor quality products...
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48 Hour Sous Vide Ribs
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There's obviously a reasonable amount of planning ahead when cooking your dinner for 48 hours...
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SousVide Supreme
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To say I've been looking forward to trying one of these machines is somewhat of...
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September Salad
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It's not been the best summer in terms of sunshine but it has obviously been...
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Osso Bucco
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I used British rose veal in this dish - and so should you. I'll spare...
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Gurnard
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Ugly? I don't think so. Sure they look a little different but I think they...
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10 Hour Shoulder Of Lamb
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Shoulder of lamb... possibly my favourite piece of meat. The texture, the flavour - it's...
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A Quick & Simple Fish Stew
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I used coley in this dish - it's cheap, sustainable and the texture works well...
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