If you've spent any time cooking you'll probably have made a tomato sauce at some point - it's one of the most basic sauces you can make. There are however a couple of considerations that make the difference between an...

I love finding new food suppliers - especially Italian. Quality ingredients are always important but with Italian food it is the quality of the ingredient that makes the dish - buy good ingredients and keep the dish simple. I've been...

The trick with this Beef Short Rib Beer Chili is to roast the short rib and make the sauce separately. Roasting the short rib allows you to control the amount of fat you use and avoids having to skim fat from...

A pressure cooker is an essential piece of kit - not just for your gadget-loving home-cook but for anyone looking to save time and money in the kitchen while producing great meals. Multiple safety features and modern build quality mean the days of...

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...

This 12 Hour, Slow-Cooked Beef Brisket is the perfect way to turn a tough cut of meat into something that just melts in the mouth. It requires cooking for a long time - more to the point it will take cooking for...

Don't be shy with the salt with this Salted Chocolate Caramel Tart - you want a good hit of the stuff. Both the base and the filling are simple enough to put together - it's a really neat little recipe to...

Bourride is simple enough to put together but the finished dish oozes with flavour. The fennel & fish combination is always going to work but I think it's the hit of orange that really finishes it off and complements this...

I had the best beef rending I've ever tasted in New York about 10 years ago. I'm not sure it was 100% authentic but it was utterly delicious. The beef was fall-apart-amazing, the sauce was thick, almost dry but so...

Forget the goose vs turkey debate, it's the roast potato that is the real star of a Christmas Dinner. Get your spuds wrong and it just isn't a proper festive feast. The secret Plan ahead, cook ahead and then freeze. If...

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...

I recently managed to purchase half a pig from a local farmer - the head was used in this recipe for brawn. A pig's head isn't really something you're going to be able to pick up at the butcher's counter...

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...

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...

Don't be shy with the Stilton in this Stilton & Walnut Quiche recipe - you need a decent hit of strong cheese for it to make sense. Cooking times will vary from oven to oven so only take my timings as a...

Making your own salt beef is reasonably straight forward - all you need is time, plenty of space in your fridge and, of course, the ingredients.  Starting with the meat - you need a decent sized piece of brisket -...