It’s true that that the words ‘farmer’s market’ conger up images of Tarquin and Arabella, he in his salmon coloured trousers and she donning her Prada jeans, queuing up to buy tuna at thirty five quid a kilo and … Read More
Ras el hanout is a splendid spice mix and works beautifully with chicken. The addition of roasted cherry tomatoes and spinach in the final sauce gives it a lovely lift. Serve with basmati rice and a glass of Greco di Tufo. … Read More
Cheese, glorious cheese. The last time I had an aged Gouda it had been matured for two years. I purchased it from La cave a Fromage in Brighton but you can buy the above from Waitrose. It’s not quite as sharp because it’s matured for … Read More
This most wonderful of citrus fruits features heavily in the café , whether to make fresh limeade or as a fantastic flavour enhancer to our Far Eastern dishes. Here are three of my favourite ways of using lime in cooking:- Ceviche … Read More
I was fortunate enough, a while ago to be the runner up in the Morphy Richards home cook of the year competition. As I was revisiting these meatballs today in the café, I thought I’d make some subtle changes to … Read More
They say that the temperature has to fall to below 15 degrees before soup becomes desirable. Sales in the café certainly reflect this theory; so much so, we don’t put soup on the menu in the summer. When autumn is upon us, however, we … Read More
This terribly rich and simply fabulous recipe comes from my favourite cookbook, Diva. I cannot believe it’s out of print – it’s simply bursting with the most unusual recipes and this chicken dish makes for a fine dining experience. It’s quick … Read More
Small nuggets of pure comfort with a rich, creamy mushroom gravy sitting on a bed of mash – that’s my kind of Polish comfort cooking. They’re also ready in a trice. One of the café customers told us he couldn’t … Read More