I don’t know if the Galician food at my local tapas restaurant is anything to go by, but they serve these fried cubes of potato lightly dusted with paprika and topped with a creamy aioli. Most recipes I have looked … Read More
Masala Dosa Vegetable samosas Gulab Jamun Watford High Street and its environs are now rammed with back to back chain restaurants and yesterday being a bank holiday, there were queues a mile long outside Carluccios, Wagamamas etc. Depressing. Luckily I … Read More
Butterflying a boneless pork loin isn’t that hard, but the easiest way to avoid potential stress is to ask your butcher to do it for you. You know it makes sense. TIP Marinate your pork overnight in the fridge. Serves … Read More
I’ve been experimenting with semi hard cheeses to see what variations of Welsh Rarebit I can make – this particular, sharp cheese melts beautifully and makes a wonderful partner with sourdough – or posh cheese on toast to you and … Read More
It’s nearly April and it’s snowing, but apparently we don’t have a global warming problem. Before I start on a rant, I had better get back to the subject of food, but still in a wintery way. At this time … Read More
I can’t remember who first introduced me to Japanese food, but I’m damn glad they did. I grew up by the sea, so have always loved seafood with a passion. I used to catch my own mackerel, bream and pollock … Read More
This very famous Italian salad is hugely popular, judging by the number of times it features on menus in the UK. There are four golden rules that have to be adhered to in order to produce the very best salad. … Read More
A great marinade can be the making of a dish. I love smearing this Moroccan paste on fish but it also makes a wonderful partner with baked aubergine for a stunning veggie option or smothered on some chicken thighs before … Read More