Baked Sea Bream with a Spiced Butter by M. Kuehn
I love the look of the finished dish; a buttery, golden, inviting piece of fish served with spinach mash and spicy green beans (see recipe). Serves 2 2 sea bream (already gutted) 1 fat clove of garlic, crushed 1 tsp … Read More
Avocado dressing bt M. Kuehn
I like to serve this with a simple salad of cos lettuce, pancetta and tomato concasse. TIP Keep it covered so no air can get to it. This way you can store it for a couple of days in the … Read More
Sardines with Chermoula by M. Kuehn
The memory of sitting in a beach hut, eating seafood in the South of Spain is one that I am exceptionally fond of. Large sardines, grilled with a little lemon and olive oil, a hunk of decent bread and a … Read More
Garlic Sauce by M. Kuehn
Punchy and unctuous with a silky texture, you can dip fat, golden chips into it, smear it on bread as the base of a sandwich, include it as accompaniment to a chicken shawarma, lamb kebab or roast veg. TIP Pease … Read More
Lamb Bhuna Spice Mix from Parveen the Spice Queen by Michael Goss
One thing I’ve learned about lockdown, apart from the fact I can grow a rather distinguished beard, is that it’s becoming a tad redundant producing restaurant reviews when many are shut down indefinitely. However, with so many chefs now working … Read More
Caesar salad dressing by M. Kuehn
I know you’re probably tired of hearing this, but honestly you won’t ever want to buy a commercial bottle of this dressing again. It is child’s play, will last for a couple of weeks in the fridge and takes five … Read More
Sirloin Steak in a red wine sauce by M. Kuehn
Sauce brings everything together on a plate. This recipe is quite rich one of the few occasions when I serve a bucket of it. It begs for a dollop of buttery mash or some big, fat, golden chips and a … Read More
Steak Tataki by M.Kuehn
This isn’t an authentic recipe as I’ve added a few ingredients but isn’t that what cooking is all about? Experimenting and adjusting as you wade through the possibilities until you get there, as it were. Well I think I’m there … Read More