Beetroot Cured Salmon
Beetroot-Cured Salmon With Chrain And Herb Salad
Every so often you'll see deals on whole salmon at your local supermarket. If they seem in decent enough condition, they're well worth the money. You can feed yourself and your family for the best part of a week from...
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Ultra-Simple Melon Salad
Simplicity is often the quickest route to success and this salad is as simple as it gets but I guarantee you'll absolutely love it. By cutting your salad ingredients into large slices and chunks, the salad feels quite substantial while...
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Breast of Lamb Ste-Ménehould with Sauce Ravigote
Any dish that makes use of one of the tougher, less popular cuts of meat and turns it into something as classy as this is, for me, what good cooking is all about. Breast of lamb on the bone is...
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'Nduja Pizza
If you've not come across 'nduja before I recommend you give it a try. A spreadable spicy sausage from Calabria, 'nduja can be used spread on warmed bread, in pasta dishes (think spicy pork mixed in with shellfish and pasta) or however...
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Beef In Steamed Buns
Steamed Buns - if you make these in advance you can freeze them and have them ready to use on a week night by giving them a quick blast in a steamer. And - they offer the perfect solution to...
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Sous Vide Ox Cheek
Sous Vide Ox Cheek
I'll cut straight to the point with this one. If you've Googled "Sous Vide Ox Cheek", the numbers you're interested in are: 75c for 20 hours. If you're interested in the rest of this dish - here are the details: Ox...
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Sous Vide Rack Of Lamb
Following on from my review of the SousVide Supreme I thought I'd detail the first dish I cooked using it. Most reviews I've read of first experiences with the SousVide Supreme will involve cooking steak. Nothing wrong with this of course...
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Falk Copper Cookware
I picked up a Rondeau pan from Falk last year - a great piece of kit. Only problem was that it left me feeling I was missing out with the rest of my pans. These things are such a pleasure...
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Baked Fish
Baked fish - This is certainly one of the easiest ways to cook fish but still, I think, the method that yields the best results. Cooked on the bone with skin on, the fish will be moist,  full of flavour...
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Mini Croquembouche
Today is World Baking Day - "step out of your comfort zone and bake something you have never baked before". That's the challenge. Fortunately I have an excellent resource at hand - the brilliant BakingMad.com If you've not used BakingMad.com yet...
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Ramen
My ramen is unashamedly taken from the Momofuku  cookbook (if you like ramen, go and buy that book - it does a much better job of explaining ramen than I can) but I've tried to simplify things very slightly to a...
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Eat Seasonably
Eat Seasonably
Here's a great little calendar tool from Eat Seasonably - Spin through the months to see what you should be eating now. I think it's rather neat. Eat Seasonably celebrates eating the right things at the right time: a crisp salad...
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Mackerel removed from the MCS's Fish to Eat list
Mackerel has been removed from the Marine Conservation Society's Fish to Eat list and is now rated as a fish to eat only occasionally. Herring and sardine are still on the menu but it's a shame mackerel is no longer considered a...
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Winter Pheasant Casserole
This is what January should be about. It's cold outside and Christmas is over - you need something to cheer you up. Detox? I don't think so. Following on from my recent post on skinning pheasants, I took a brace...
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Preserved Lemons
This is the first time I've tried preserved lemons like this - the aim is, in a month or so, to use these things in Moroccan tagine dishes. After doing a little research into how to go about preserving lemons like...
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Pheasants
Each Christmas we're lucky enough to be sent a box of pheasants that were left over from a shoot. Why anyone would want to shoot animals and then not eat them is beyond me - such a waste of excellent...
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