Ceviche by M. Kuehn
There are many versions of ceviche, a South American dish which is perfect as a starter, a snack or as part of a picnic. The fish is ‘cooked’ in an acid fruit, here we are using both a lemon and … Read More
Pesto with Roasted Tomatoes on Sourdough by M. Kuehn
Compared to nearly all home made sauces, commercial varieties pale into insignificance. Pesto is practically fool proof if you follow a few non negotiable rules and the addition of roasted cherry tomatoes makes for a terrific partnership. … Read More
King Prawns Canapes in a Thai Vinaigrette by M. Kuehn
I served these at a canape party where people inelegantly grabbed a lettuce leaf and opened wide. They can of course be served as a first course and make a refreshing change from the usual prawn dishes that are a … Read More
Butter Bean Pate by Michael R. Goss
I had eight people coming for a weekend dinner, and with two complicated, labour intensive main courses I wanted a starter I could prepare and store in the fridge. So with a little thought and some friendly advice I came … Read More
King Prawns with Chipotle and Dry Vermouth by M. Kuehn
Having no wine in the house is rarer than a Cullinan diamond, but on this occasion it happened to be rather fortuitous. Having bought a kilo of king prawns from the local fish shop (for a quarter of supermarket prices) … Read More
Chicken Spring Rolls by Susan Grace
Whenever I’m a fortunate guest at my friend’s bijou pad in the hood of Harlesden, I know a ton of work has gone into it. The dining room is always decked out in flowers, an exotic array of dishes and … Read More
‘Gambones’ with a Coriander and White Wine Reduction by M.Kuehn
My trip to Spain always involves eating large amounts of seafood and fish. Fresh as a daisy from the local supermarket, cheap as chips and the local greengrocer provides organic veg and herbs which have a fantastic perfume and flavour. … Read More
Elephant Garlic by M. Kuehn
I’d never seen elephant garlic before. A visit to a house in Somerset led me to the vast gardens in which I first spotted the long, thick stalks with a a flowering head. Elephant garlic actually belongs to the onion … Read More