Recipes

Salsa Verde

by John Loydall|September 4, 2016September 4, 2016|Recipes, Stocks & Sauces

This is a great sauce to be able to knock out - it goes with...

Sea Bass & Orange Fennel With A Soy, Mirin & Citrus Sauce

by John Loydall|July 15, 2016July 15, 2016|Fish, Recipes, Stocks & Sauces

Fish with fennel - I can't get enough of it this week for some reason....

Chilli Sauce

by John Loydall|July 9, 2016July 9, 2016|Meat, Recipes, Stocks & Sauces

This is a great chilli sauce to have prepared a day or 2 before you...

Kimchi

by John Loydall|March 25, 2016March 25, 2016|Recipes, Stocks & Sauces

There are many different varieties of kimchi - Korea's national dish. Recipes vary from region...

Farro, Roast Squash, Chicory, Pomegranate & Goat Cheese

by John Loydall|March 15, 2016March 15, 2016|Recipes, Salads & Vegetables

You might not find farro in your local supermarket but it's worth hunting down if...

Beef Biryani

by John Loydall|February 23, 2016February 23, 2016|Curry, Recipes

This beef biryani is an incredible mix of rich curry flavours and sweet, aromatic rice....

Tomato Sauce – Back To Basics

by John Loydall|February 9, 2016February 9, 2016|Pasta, Recipes, Salads & Vegetables, Stocks & Sauces

If you've spent any time cooking you'll probably have made a tomato sauce at some...

Beef Short Rib Beer Chili

by John Loydall|November 8, 2015November 8, 2015|Meat, Recipes

The trick with this Beef Short Rib Beer Chili is to roast the short rib and...

Caldeirada

by John Loydall|May 3, 2015May 3, 2015|Fish, Recipes, Stocks & Sauces

A beautiful Portuguese fish stew, Caldeirada is made using whatever fish you have to hand. Some recipes...

12 Hour Brisket

by John Loydall|March 14, 2015March 14, 2015|Meat, Recipes

This 12 Hour, Slow-Cooked Beef Brisket is the perfect way to turn a tough cut of...

Salted Chocolate Caramel Tart

by John Loydall|February 18, 2015February 18, 2015|Desserts

Don't be shy with the salt with this Salted Chocolate Caramel Tart - you want a...

Bourride

by John Loydall|February 15, 2015February 15, 2015|Fish

Bourride is simple enough to put together but the finished dish oozes with flavour. The...

Beef Rendang

by John Loydall|January 17, 2015January 17, 2015|Meat, Recipes

I had the best beef rending I've ever tasted in New York about 10 years...

Perfect Plan-Ahead Christmas Sous Vide Roast Potatoes

by John Loydall|December 19, 2014December 19, 2014|Recipes, Salads & Vegetables

Forget the goose vs turkey debate, it's the roast potato that is the real star...

Brawn

by John Loydall|November 2, 2014November 2, 2014|Curing, Meat, Recipes

I recently managed to purchase half a pig from a local farmer - the head...

Stilton & Walnut Quiche

by John Loydall|September 28, 2014September 28, 2014|Baking, Eggs

Don't be shy with the Stilton in this Stilton & Walnut Quiche recipe - you need...

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