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Mackerel, in my view, is a totally underused fish. Delicious, full of healthy fishy oils and vitamins and sustainable, as well as being an utterly beautiful fish aesthetically. Its scales shine like spilled petrol and when grilled take on a…
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Pralines are a traditional Creole confectionery item, famed for their moreish sweetness and nutty crunch. They derive their name from Marshal Luplesis-Praslin whose butler invented the recipe for pralines as a digestive aid. Essentially pralines are a sort of…
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Jambalaya was the second Creole dish taught to me at the New Orleans School of Cookery. Consisting of meat (usually chicken and Andouille sausage), the ‘holy trinity’ of celery, green peppers and onions, vegetables, rice and sometimes seafood, it is…
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While travelling in the USA on my epic Food Tour across the States (see the Food Travel Blog section) I attended a cookery class at the New Orleans School of Cookery. Our teacher taught us a number of traditional Nola…
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I already sang the praises in my previous recipe post on coffee granita about the wonders of granita. I won’t repeat that – it would be over kill on, hopefully, a point already well proved. This particular granita recipe is…
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I got this recipe from my flatmate for the last 3 years at University; a veritable goddess in the kitchen and the best baker you’ll ever meet. Full credit goes to her for the utter deliciousness that this recipe holds….
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You must all know by now how much I like interesting vegetables. If not, then…well, I do. My mother always says judge a restaurant on their vegetables, and it’s true. If chef can only be bothered to cover up some…
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