Brunch at The Hogarth Club in Chiswick had me recreating a dish that my companion wisely chose; a toasted bagel topped with mushrooms on one half, watercress and a whipped feta and beetroot dip on the other half. The devoted … Read More
A Jewish customer at the Wembley café had not eaten latkes since his grandmother had made them for him back in the seventies. Spurred on by my own memories of grating potatoes for my Polish mother, I decided to make … Read More
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
I’m very puzzled by people buying commercial pasta sauces. They are mostly very bad indeed and whilst I realise that the pace of life is such that sometimes for ease we’ll cheat, I just could not bring myself to open a … Read More
This is currently my favourite soup. It has a warmth and a depth that is just very moorish. TIP Some people find that whole peanuts are a bit much so you can crush them lightly in a polythene bag before … Read More
This is a side dish that has a multitude of uses. Thicken a vegetable soup, use as a base for seared scallops and a few ‘shards’ of fried pancetta, or as in this case, part of a rich halibut dish, … Read More
These little beauties can be part of a finger food buffet, a very substantial canape or served with salad as light lunch. TIP You can make them the day before and gently reheat in a moderate oven (180oC) for … Read More