The ultimate in decadence, this recipe needs very little skill yet for me it is one of the finest breakfasts to serve. I use duck eggs but you can use large organic eggs instead. serves 1 1 duck’s egg large … Read More
This sauce takes a little time to make, but the end result is so worth it. TIP Add some chilli flakes for a kick, some raw prawns three minutes before the sauce finishes or pour the sauce over a meatloaf. … Read More
This is one of the most versatile sauces I’ve ever made, not to mention one of the easiest to create. Great with spaghetti and a fine partner to most fish and chicken dishes. Drizzle on omelettes or scrambled eggs. Pour … Read More
Butternut squash is not for everyone and the addition of sweet potato makes this soup a little too sweet for some, but our customers and friends alike have really enjoyed it. TIP Great with a baguette that’s slavered in garlic … Read More
Having had my fill of disappointing second or third visits to the same restaurant, I wondered whether Le Vacherin would live up to my previous review, written a few years back, pre the stultifying pandemic. Still as elegant and refined … Read More
Experimenting on a nine course British tasting menu to celebrate the imminent coronation, I thought a twist on the cheese course would be fun and more to the point, a huge hit. Well, it with me. TIP If you don’t … Read More
Mildly spiced, packed with flavour, this versatile paste is wonderful with scrambled eggs, as a marinade on chicken, white fish and spread on cheddar before bubbling under the grill for a wicked toastie. It takes five minutes to put together … Read More
It’s been a rather grim experience of late when asking for a bill in a restaurant and these days I rarely venture into a chain for the obvious reasons; loss of quality, poor portion size, unimaginative fare and the constant … Read More