Smoked Salmon Parcels with a basil emulsion
This very elegant looking dish is bound to elicit a satisfying number of ‘oohs’ at your dinner table and makes a great starter for Christmas day. It’s easy to assemble and you can prepare a few hours ahead. TIP Use … Read More
King prawns with chilli, garlic and saffron
I’ve come to the conclusion that its utterly pointless to skimp when buying prawns. Can’t trust the quality of frozen prawns and to date I can’t better the taste and texture of those beauties from Madagasca. Eye wateringly expensive they … Read More
Spicy beetroot dip by M. Kuehn
Pretty as can be, this colourful dip can be part of a mezze, dolloped onto a burger or spooned into a taco. It takes five minutes to prep and can be made a day ahead. TIP Health conscious folk can … Read More
The Flint House (Brighton) by M. Kuehn
Covid, in many ways has gone a long way to starve out hearts, our heads and indeed our bellies. What better way to flea this famine than to indulge in the glories of Brighton, a place which ceaselessly offers a … Read More
Smoked Salmon with Spicy Tomato Salsa
This simple dish offers a wonderful balance between the richness of the salmon and the acidity and punch of the tomatoes and makes a lovely starter that takes ten minutes to put together. TIP Even though smoked salmon is quite … Read More
Spicy Cucumber Salad
This little side dish is the perfect accompaniment for most spicy mains. It packs a punch and is full of zing. Bright, sharp and crunchy. Oh yes, and a doddle. TIP You can now buy small cucumbers from major supermarkets. … Read More
Night of the Living Red 2019 Redheads Wine by Michael Goss
Red Heads are unique in the world of wine. This boutique Barosssa winery, completely unfettered by the rigid cultural traditions of the Old World wine regions, are never afraid to try new, exciting and frankly bizarre combinations of grape varietals … Read More
La Mechita Malbec 2020
I’ve always said that if my knowledge of wine was greater than my consumption I would be a master indeed. Unlike my wine writer Michael Goss, I have neither the qualifications nor florid language of a trained sommelier. I do, … Read More