Moscatel de Setubal 2011 by M. Kuehn
This is a rich and complex fortified wine, one that I had the pleasure of quaffing at The Three Fishes in Lancashire, a pub with a serious wine list and a fistful of awards. This liquid gold from Portugal looks … Read More
Perl Wen Cheese by M. Kuehn
Being a cheese monster makes discovering a new fromage disproportionately exciting. A recent trip to Devon to celebrate my nephew’s 40th birthday featured a most splendid cheese platter, including the above brie style soft cheese. It uses a traditional Caerffili … Read More
PX Pedro Ximenez 2012 by M. Kuehn
A fortunate visit to some rellies up North was further enhanced by sharing a bottle of the above Chilean wine, bought by my uncle as a featured wine in M + S. The languages used by aficianados in the world … Read More
Elephant Garlic by M. Kuehn
I’d never seen elephant garlic before. A visit to a house in Somerset led me to the vast gardens in which I first spotted the long, thick stalks with a a flowering head. Elephant garlic actually belongs to the onion … Read More
Spicy Avocado Canapes by M. Kuehn
I made these dleightful mouthfuls at my nephew’s 40th birthday bash and was immediately asked for the recipe. These delicious morsels pack a slight punch but you can leave out the chili if you can’t stand the heat, as it … Read More
Crab, Chili and Lime Crostini by M. Kuehn
My sister Babs made these at her son’s birthday 40th bash and they were scoffed within seconds. They are the perfect summer canape; fresh, delicate and very easy to put together. They aren’t cheap, especially as they’re made from just … Read More
Bombino Bianco at Pulia by Michael R. Goss
It’s rare that you discover a purveyor of fine food where you instinctively know everything is going to be absolutely perfect, but Pulia, near Southwark’s Borough Market, is one such place. They pay such meticulous attention to detail that everything … Read More
Anchovy, basil and garlic sauce by M. Kuehn
The joys of experimenting in the holidays. Calm, relaxed cooking and more time to be thoughtful. Drizzle this on chicken, halloumi and baked fish. Lush. TIP This will serve 6 people and you can put the rest into a jar … Read More