Stocks & Sauces

Piccalilli
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This is a slightly revised version of a piccalilli recipe I posted a couple of...
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Chicken Liver Parfait
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This is beautifully rich and buttery but the Chinese spice adds a nice point to the...
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Salsa Verde
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This is a great sauce to be able to knock out - it goes with...
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Sea Bass & Orange Fennel With A Soy, Mirin & Citrus Sauce
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Fish with fennel - I can't get enough of it this week for some reason....
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Chilli Sauce
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This is a great chilli sauce to have prepared a day or 2 before you...
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Kimchi
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There are many different varieties of kimchi - Korea's national dish. Recipes vary from region...
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Tomato Sauce – Back To Basics
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If you've spent any time cooking you'll probably have made a tomato sauce at some...
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Caldeirada
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A beautiful Portuguese fish stew, Caldeirada is made using whatever fish you have to hand. Some recipes...
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Breast of Lamb Ste-Ménehould with Sauce Ravigote
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Any dish that makes use of one of the tougher, less popular cuts of meat...
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'Nduja Pizza
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If you've not come across 'nduja before I recommend you give it a try. A...
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Ramen
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My ramen is unashamedly taken from the Momofuku  cookbook (if you like ramen, go and buy...
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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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Gnocchi With Mushroom Consommé, Beetroot & Roast Tomatoes
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Leftover Mondays - always a good thing. I cooked far too many baked potatoes this...
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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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Beef Stock
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Those jelly stocks you can buy in the supermarket are actually pretty good - they...
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Linguine Puttanesca
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Some nights a light, refreshing pasta dish is in order. Not tonight. Tonight I wanted...
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