This isn’t an authentic recipe as I’ve added a few extra ingredients but isn’t that what cooking is all about? Experimenting and adjusting as you wade through the possibilities until you get there, as it were. Well I think I’m … Read More
An easy dish to prepare and cook, the scallops bathing in the puree look very pretty indeed. TIP Buy the best scallops money can buy from a reputable fishmonger. You can also add shards of fried pancetta to the … Read More
You can spoon this onto a slice of your favourite bread, toasted, or use it as a dip for fish dishes, in particular tuna. TIP Feel free to play around with the ingredients – dips and salsas are not an … Read More
This is an exotic looking starter and is surprisingly easy to produce. Although you can make your own ponzu, I use the commercial variety which you can obtain from Asian supermarkets. TIP Omit the chilli if you’re not into heat … Read More
A frined of mine gave me the recipe for this dish, the colour of which is very rich and inviting and more importantly, has a wonderfully warming feel to it and is child’s play to make. NOTE Once you make … Read More
There is something awfully civilised about Sunday brunch. Good company is of course de rigeur, but what I most desire when I decide to spend precious time away from café life is a charming setting, exceptional quality and service that … Read More
Wise people in the culinary world often tell you not to mess with a simple recipe that represents decades of culture and of fine flavours. Why would you if you are using the very best of available produce? Well, here’s … Read More
The difference between us and animals is that we cook our food. Cooking and creating from the best ingredients raises food from simple fuel to something of an art form. My concept of a farm shop was perhaps somewhat … Read More