There are moments in life when everything is perfect. Eating raw sea urchins just off the island of Skyros; guzzling 18 Colchester natives with a bottle of Greco di Tufo; sinking your gnashers into some oozing Epoisse that’s been scooped … Read More
Compared to nearly all home made sauces, commercial varieties pale into insignificance. Pesto is practically fool proof if you follow a few non negotiable rules and the addition of roasted cherry tomatoes makes for a terrific partnership. … Read More
This is one of the easiest sauces to produce. It packs a punch and has a depth and warmth that belies its simplicity. When I last made it, I had vegetarian, meat eating and pescatarians to dinner and I served chicken, … Read More
I served these at a canape party where people inelegantly grabbed a lettuce leaf and opened wide. They can of course be served as a first course and make a refreshing change from the usual prawn dishes that are a … Read More
I had eight people coming for a weekend dinner, and with two complicated, labour intensive main courses I wanted a starter I could prepare and store in the fridge. So with a little thought and some friendly advice I came … Read More
I sometimes find M&S wine a tad pricey for what you get. Then suddenly they’ll come up with a great deal, in this case a rather good Australian rose which my business partner and I had the pleasure of quaffing … Read More
Ponzu is a Japanese dipping sauce. It’s far superior to commercially bottled varieties and very easy to make. It’s not only great with sashimi or gyoza but you can zing up a salad or I like to dip very rare, thinly … Read More
Unable to resist a bargain and a lover of Japanese food, I had to take up a Groupon deal for two in Maki, a rather handsome looking restaurant with an open kitchen and a warm setting in suburban Richmond. For … Read More