Sauces bring everything together in a dish. The ultimate comfort food and most saucy of meals, for me anyway, is fish pie. Indulgent, creamy, oozing flavour from the fish, the pea puree and this wonderful, glossy sauce. TIP You can also dress up … Read More
Having been up North in Preston where I was fortunate enough to pay a visit to Huntley’s, a most superior shop boasting sashimi grade fish, organic meat, a tantalising selection of cheeses and a host of other goodies, I wondered why … Read More
One of my favourite trips to make on a rare holiday is to Mellor Brook, a tiny village up North where my friends of true gorgeosity feed me and take me to splendid restaurants. Whilst Fiona and I natter away, … Read More
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
A great marinade can be the making of a dish. I love smearing this Moroccan paste on fish but it also makes a wonderful partner with baked aubergine for a stunning veggie option or smothered on some chicken thighs before … Read More
Once you have mastered the technique of making mayonnaise (and it’s hardly rocket science) you’ll be hard pressed to find a commercially made sauce that tastes as good. It’s also a great base to which you can add a number … Read More
My Norwegian friend Oddmund gave me this recipe and I just love it. It’s great drizzled over poached salmon or baked cod. It’s very rich so use sparingly. 300gr small Atlantic prawns, unshelled 200ml fish stock (see stocks) 200 ml … Read More