Dutch cuisine generally has a bad press, largely from those who’ve either never been there or bothered to explore its rich diversity. Certainly some of the dishes tend to be dense and carb heavy, a reflection of the Dutch lifestyle. … Read More
Ahh, that most fashionable of cuts. Not as cheap as it used to be as a result of its rise in popularity but it is a deeply flavoursome piece of meat and one that needs loving care. TIP I serve … Read More
Small nuggets of pure comfort with a rich, creamy mushroom gravy sitting on a bed of mash – that’s my kind of Polish comfort cooking. They’re also ready in a trice. One of the café customers told us he couldn’t … Read More
If you have a good butcher, he will bone, roll and take most of the skin off a joint of pork. The addition of a few herbs, some wine and a little sea salt and pepper will render you a … Read More
I don’t think quite so many belts have had to be tightened in a long while and whilst many people have had to put meat into a Dickensian ‘luxury’ category, there are many ways to make meat go further. The … Read More
I know, I know, it’s thirty degrees – what the hell am I doing giving you a recipe for a wintry dish? Well, it seems that despite the sweltering weather, people still want to eat a hot dish once a day, … Read More
Gooey, sticky, shiny, sweet ribs, cutlery forbidden. This is strictly to be tucked into with greedy hands and sauce all over your face. My friend Kate gave me a jar of this date conserve and my mind raced ahead to … Read More
Butterflying a boneless pork loin isn’t that hard, but the easiest way to avoid potential stress is to ask your butcher to do it for you. You know it makes sense. TIP Marinate your pork overnight in the fridge. Serves … Read More