I was fortunate enough to taste this cheese within the gorgeous environs of Baslow Hall, a Michelin starred restaurant in The Peak District. This award winning cheese has a nutty, earthy yet buttery taste that is very reminiscent of Camembert. … Read More
Like most little tykes, all he wants to do is to tear around the universe fearlessly and/or please mum and dad. It’s rather delicious to witness. Witnessing the fruits of their labour is a sight to behold. They lap it up and learn … Read More
Put together a heady aroma of spices, spankingly fresh seafood, three of the most charming chefs you’ll ever come across and a bunch of excited students; you could only be in The Cinnamon Kitchen. Most famous chefs have an … Read More
Ready in a flash and cheap as chips, this lovely toritlla can be served in bite size portions as part of a tapas menu or quartered for a lovely brunch. 8 eggs 2 shallots 1 large cooked potato 1/2 red … Read More
Making your own chutney is rather satisfying. It also makes a great edible gift. I serve this with several other chutneys and pickles as a starter with a mountain of poppadoms. Great sharing food. 1 large bunch of mint leaves … Read More
The best pizza I have ever eaten wasn’t in Italy or New York. My brother Chris makes the most fantastic pizzas, the trick to which is threefold. 1) Bake the base on a pizza ‘pan’. It’s a circular metal tray … Read More
I don’t like to use very large prawns for this dish. The very sweet North Atlantic prawns are perfect in size and taste. Fresh not frozen of course. TIP Make the sauce in advance and keep it in a screw … Read More
Once you have mastered the technique of making mayonnaise (and it’s hardly rocket science) you’ll be hard pressed to find a commercially made sauce that tastes as good. It’s also a great base to which you can add a number … Read More