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