Perfect Roast Potatoes
Perfect Plan-Ahead Christmas Sous Vide Roast Potatoes
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...
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Brawn
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...
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Stilton & Walnut Quiche
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...
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Salt Beef
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 -...
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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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