I recently hosted a pop up brunch and instead of serving hollandaise, I produced a two cheese sauce with which I have since been playing around in order to find the definitive one. After days of gruelling research I think I’ve cracked it. Devotion … Read More
Chicken is the most versatile of meats and the easiest to cook. It partners honey and soy, ginger and lime, cream and garlic, and on it goes. Now that summer is upon us, the BBQ’s will be out but this is … Read More
What a great idea these little tasty nuggets are. Such a simple snack to have with your aperitif, these roasted nuts are incredibly moorish and so easy to produce. 1 bag of almonds (100gr for 4 people) juice of 1/2 a … Read More
This is such a comforting breakfast and of course, only the best eggs should be used. These were bought from a hut outside a farm with just an honesty box placed next to them. Warms the cockles of your heart. … Read More
Halibut steaks that are quite thickly cut can be a bit tricky as you want them cooked throughout but not mullered on the outside. Baking them for a few minutes solves this problem. Serves 2 2 halibut steaks 1 small … Read More
One of my favourite trips to make on a rare holiday is to Mellor Brook, a tiny village up North where my friends of true gorgeosity feed me and take me to splendid restaurants. Whilst Fiona and I natter away, … Read More
I don’t often use chicken breast in my cooking, being a much bigger fan of the thigh but if you want a large, flattened schnitzel for a main course I would butterfly a breast into two portions and flatten them … Read More
Chocolate and raspberries; what a divine combination they make. It’s a doddle to produce and is so far superior to the shop bought gunk that’s on offer at most supermarkets. TIP Use frozen raspberries in Winter. They’re cheap and you’ll … Read More