As a devoted carnivore I can’t really think of sausages and mash or toad in the hole being made with anything other than a really good pork sausage. Or at least I didn’t until I tried the above for the … Read More
There is nothing easier than throwing a few ingredients into a food processor and whizzing up a sauce into which one can happily dunk roasted chicken thighs, poached fish, pork schnitzels or even fried halloumi in order to add, in … Read More
Rape seed oil has soared in sales. This buttery oil has half the saturated fat of most cooking oils, and when my good pal and gardener extraordinaire Fiona gave me this edible gift, I was sniffing it like a glue … Read More
I love the smell of Soho in the morning; the remains of last night’s food combine with the stale aroma emanating from empty beer bottles as the streets are hosed down in an early morning street spruce up. Rupert Street, … Read More
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
Ponzu is a Japanese dipping sauce. It’s far superior to commercially bottled varieties and very easy to make. It’s not only great with sashimi or gyoza but you can zing up a salad or I like to dip very rare, thinly … Read More
Cheating is, in my opinion, absolutely the thing to do when you find a product that works and tastes great. Why the hell not? There are times when uncomplicated and quick is your only option, whether it’s because you’re exhausted … Read More
Being a confirmed omnivore there is pretty much nothing I won’t eat, except maybe tripe and cinnamon, so being offered a free ticket to the V Delicious show promoting vegetarian and vegan food was going to be something of an … Read More