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Global Vegetarian Week is coming up and I’ve set myself the challenge of offering some less meaty recipes to the readers of this blog. There are some truly marvellous things that can be cooked up without the need for meat…
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This is a fabulously tasty brunch dish, that would brighten up any sleepy Sunday. It’s a kind of take on an Eggs Benedict, and, although its moderately tricky, is totally achievable. Hollandaise is a emulsion sauce made predominantly from BUTTER. It’s…
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Not to conform to the Yorkshire stereotype, but ooo by gum, I do love a pie. And I do struggle to find a good pork pie especially outside of the North. There’s a decent place in Borough Market, but it’s…
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There is no meat quite so delicious as that of the pig. Juicy, succulent, brimming with salty juice and with the natural texture of exquisite crackling. The King of meats! And if pork is the King, surely that makes the…
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Recently I’ve fallen back in love with Haggis. Admittedly, our relationship had only been on a brief break, and it certainly made our reunion all the sweeter. Before we split, things between us had gotten a bit stale. You couldn’t…
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Borek are traditional Turkish pastries, cigar shaped and filled with cheese and herbs. The pastry around the outside is crisp and the inside is salty, fresh with herb and soft. I love them served with Tzatziki, a yoghurt dip with…
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This dish of pan fried fillet of sea bream, with tart, creamy lemongrass scented beurre blanc and choi sum makes a delicious main course for any dinner. Beurre blanc is a classic French emulsion sauce made by combining butter (lots…
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