Black Olive Tapenade by M. Kuehn
Inspired by the uber talented Mr. Wheeler at Stoke Park who put tapenade on the menu as part of an amuse bouche, I noticed a hint of sweetness in it and so I decided to add some honey. There is … Read More
Inspired by the uber talented Mr. Wheeler at Stoke Park who put tapenade on the menu as part of an amuse bouche, I noticed a hint of sweetness in it and so I decided to add some honey. There is … Read More
As a woman d’un certain age, clinging onto my fifties by a mere fingernail, the stark realisation that time not so much marches as pelts along without a thought for mortality, I now spend as much time out of the … Read More
Butler’s steak or flat iron steak is not often seen on menus. It’s taken from the shoulder, has an intense flavour but also has a tough membrane running through it that has to be removed, hopefully by an obliging butcher. … Read More
Beetroot is a marvellous vegetable. You can eat spice it up with chili, make chunky or clear soup with dumplings, (a la polonaise) grate it and eat it hot with just the addition of a little salt and lemon juice. … Read More
These rather scrumptious morsels are easy to put together, especially when you buy the short crust pastry (purists look away). They are great as finger food at parties or for a lunch served with a vibrant mixed salad. Make double … Read More
Sinfully rich, these mini portobello mushrooms have a lovely texture and flavour. They welcome the unctuous sauce with open arms and are so easy to make, even Donald Trump couldn’t get them wrong. TIP I like to spoon them onto … Read More
The sweet, meaty flesh of a lobster, (freshly caught off the island of Skyros in Greece happens to be my favourite memory), sipping wine from a terribly elegant glass whilst basking in a spectacular sunset. If only I could bottle … Read More
Who doesn’t enjoy a lovingly served poached egg, dusted with sea salt and eager to ooze a creamy yolk onto some toasted sourdough. It’s a highly pleasurable experience, due mostly to very superior ingredients and perfect timing. TIP I sometimes … Read More