Ten Ways with Tomatoes by M. Kuehn
The humble tomato – actually, there isn’t anything humble about it at all. When ripe and bursting to open, this sweet and juicy thing of loveliness has so many uses in cooking, a kitchen can’t be without them. For me … Read More
Roast Crown of Duck by M. Kuehn
The financial gloom of January. Nobody’s got any dosh. It’s bloody cold and England comes to a standstill at the first sign of a snow flake. It’s a Sunday and what can beat a comforting roast dinner with your pals? … Read More
Asturian Pork Belly Stew by Michael R. Goss
< This is a one pot treat that costs very little but imparts so much. This wonderful rustic recipe was learned while visiting my dear friend Maria-Luisa in Miengo in the Asturias region on the North coast of Spain. The … Read More
Lemon Drizzle Cake by Zina Manda
This is a classic cake that is so easy to make and even easier to eat. It also makes a great gift. When you have to bake every day, you want to make cakes that take minimum effort but deliver … Read More
Asian BBQ chicken with cucumber salad by M. Kuehn
Hot, spicy, garlicky chicken wrapped in crunchy lettuce leaves with a pile of fresh and fragrant salad. It looks great served on a big platter. Good food to share with good friends. Serves 6 12 boneless, skinless chicken thighs 2 … Read More
Baked Epoisse with Tomato Chutney
Having never baked an Epoisse before, (Camembert yes) I thought I’d give it a whirl. OH MY GOD. What a spectacularly good idea. Just add some spicy tomato chutney, (see recipe) some very good bread and a handsome beast. A creamy, … Read More
Portobello Mushrooms with Taleggio in Tomato Sauce by Zina Manda
This is a delicious and simple recipe, full of deep flavours and textures. TIP: Recently Maria made a great Asparagus and Green Bean salad with croutons. You can make a batch of croutons and then keep them in an airtight … Read More
Flatbreads with Spicy Lamb by M. Kuehn
I really love making these. I’ve used both raw and cooked lamb in the past and have come to the conclusion that using (leftover) lamb and mincing works best. TIP Please give making flat breads from scratch a go. Don’t be tempted … Read More