Hake with a laksa sauce by M.Kuehn
This firm and meaty fish can stand up to a punchy sauce. I like to cook it in the oven by making a parcel that ensures no steam can escape. Laksa is one of my favourite sauces. It’s not difficult to … Read More
Spicy Fried Mackerel by M. Kuehn
If you haven’t had the pleasure of eating spankingly fresh mackerel, you just don’t know what you’re missing. High in omega three fatty acids, cheap as chips to boot, you can also make sashimi – raw mackerel is a delight. … Read More
Spicy Tomato Chutney by M. Kuehn
There is something splendid around the marriage of cheese and chutney. Rather like Neureyef and Fontaine. McEnroe and Fleming. Richard Blaine and Ilsa Lund. They are the perfect partnership. This particular spicy number has taken umpteeen attempts to get right. Just add Gould’s farmhouse … Read More
Prawn cocktail canapes by M Kuehn
Most people like prawn cocktail. These canapes look elegant, pretty, colourful and are incredibly easy to make. You only need two prawns per person so it won’t break the bank either. TIP Use the small North Atlantic prawns which are plump … Read More
Spicy Spanish Tortilla by M. Kuehn
Ready in a flash and cheap as chips, this lovely toritlla can be served in bite size portions as part of a tapas menu or quartered for a lovely brunch. 8 eggs 2 shallots 1 large cooked potato 1/2 red … Read More
Mint chutney by M. Kuehn
Making your own chutney is rather satisfying. It also makes a great edible gift. I serve this with several other chutneys and pickles as a starter with a mountain of poppadoms. Great sharing food. 1 large bunch of mint leaves … Read More
The Perfect Pizza by M. Kuehn
The best pizza I have ever eaten wasn’t in Italy or New York. My brother Chris makes the most fantastic pizzas, the trick to which is threefold. 1) Bake the base on a pizza ‘pan’. It’s a circular metal tray … Read More
Prawn cocktail
I don’t like to use very large prawns for this dish. The very sweet North Atlantic prawns are perfect in size and taste. Fresh not frozen of course. TIP Make the sauce in advance and keep it in a screw … Read More