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
Posh cheese on toast. Delicious and de rigeur the morning after the night before. Although most recipes call for mature cheddar, I’ve used aged Gouda for this recipe. Make sure your guests are ready to gorge on this the minute … Read More
My Norwegian friend Oddmund gave me this recipe and I just love it. It’s great drizzled over poached salmon or baked cod. It’s very rich so use sparingly. 300gr small Atlantic prawns, unshelled 200ml fish stock (see stocks) 200 ml … Read More
Silky, shiny ganache. Fantastically easy to make and when poured and spread on top of a gooey chocolate cake it’s unashamedly wicked. 200gr Green and Black’s dark chocolate 110 ml double cream Break up the chocolate into even sized, small … Read More
I first had this sublime little starter in France – where else? It’s easy to make and the combination of flavours works beautifully together. Discs of grilled creamy goat’s cheese in contrast to the sharp raspberry vinaigrette. French heaven. Tip … Read More
Freshly caught fish is just a wonder to behold. Shiny, bright eyed, firm flesh. You don’t need to muck about with it. If you have the opportunity to get hold of some fresh mackerel fillets, then this dish is easy … Read More
Well, so said the members of the blind tasting panel at Olive. I have been rather blessed to have my brother in law’s mum as my Indian cookery teacher. Mother of eight, she has been cooking Southern Indian food for … Read More
I was fortunate enough to win a Sunday Observer Food Award for my chicken and pistachio curry. Great as the centre piece of an Indian banquet and if you are a veggie, substitute the chicken for cauliflower. Works beautifully. Ingredients: … Read More