Baked Epoisse with Tomato Chutney
Having never baked an Epoisse before, I thought I’d give it a whirl. What a spectacularly good idea. Just add some spicy tomato chutney, (see recipe) a superior baguette and a handsome beast in the shape of Averys organic Riesling … Read More
Christopher’s Bar and Grill by M. Kuehn
If you find yourself mooching around Covent Garden with no particular culinary plans, I urge you to make time to start your day with brunch at Christopher’s. Only problem is finding anything to do afterwards which will top it. You won’t. … 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, you can also make sashimi; raw mackerel is a delight. This is a … 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
Welsh Rarebit with a Dutch Twist by M. Kuehn
Posh cheese on toast. Delicious and especially comforting on the morning after the night before. Although most recipes call for mature cheddar, I’ve used aged Gouda for this recipe. Make sure your guests are ready to gorge on this the … Read More
Dos and Don’ts for a dinner party by M. Kuehn
DON’T experiment on your dinner guests. They aren’t lab rats. I am amazed that contestants on Master Chef prepare a dish they’ve never cooked before. Why? Feeding people should be a pleasure, not a hair pulling, high blood pressure inducing … Read More
Goat’s Cheese with Bacon and Raspberry Vinaigrette by M. Kuehn
I first savoured this sublime little starter in France – where else? It’s easy to make and the combination of flavours work beautifully together. Discs of grilled creamy goat’s cheese in contrast to the sharp raspberry vinaigrette. French heaven. Tip … Read More
Mackerel and Beetroot Gravlax by M. Kuehn
Freshly caught fish is just a wonder to behold. Shiny, bright eyed, firm flesh. You don’t need to muck about with it. If you have the opportunity to get hold of some fresh mackerel fillets, then this dish is easy … Read More