Chimichurri Sauce by M. Kuehn
What a difference a sauce can make to pep up a steak or a piece of chicken and there’s nothing simpler than shoving everything into a food processor and voila, thirty seconds later you have a shiny, bright green thing … Read More
Toasted sourdough with beetroot hummus, walnut pesto and goat’s cheese by Zina Manda
When you sink your nashers into this these ambrosial tartines, the taste sensation is something to behold. Crunchy, soft, salty, tart, creamy yumminess all rolled into one. This was the first time I had married beetroot with hummus and substituted … Read More
Jolly Butchers, Stoke Newington by Michael R. Goss
Exploring different parts of our city with the crew from The Londonist website is always a much anticipated and stimulating pleasure and, on one of their monthly nocturnal ramblings, I came across this wonderful establishment in North East London. I … Read More
Tomato Sambal by M. Kuehn
This sauce is not for the faint hearted. I like to serve it with cucumber raita, onion salad and some poppadoms as a starter as part of an Indian meal. Although it originates from the Far East, I’ve given it … Read More
Osteria Spiga West Hampstead by M. Kuehn
Roast Duck Breast Just off West End Lane in West Hampstead there’s an Italian, family run restaurant that offers a set menu for £10.90 if you dine with them before seven thirty. That’s already a very attractive proposition, but when … Read More
Roasted Tomato Soup with Rosemary and Thyme by M. Kuehn
Apparently our bodies don’t really relish soup unless the temperature is below 18 degrees. Well, it’s that time again – dreary, relentlessly lashing down outside and I can’t think of anything nicer than a bowl of this richly deep soup … Read More
Wookey Hole Cave Aged Cheddar – by M. Kuehn
Is there anything nicer than a hunk of cheese, a sweet and hot relish, some grapes and a superior biscuit (I refer to Peter’s Yard Swedish sourdough thin discs of loveliness, my latest fortuitous find) and let’s not forget a rather … Read More
Chicken wrapped in prosciutto crudo by Christian Molinare
One has to consider oneself fairly fortunate to have an Italian chef staying in one’s gaff. Think how highly delighted I was to be a tester for the recipe he was going to produce for his second interview for Ramsey at … Read More