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This recipe went down a treat recently when I cooked it for my Dad on Father’s day. He, like me, loves meaty, robust flavours that don’t pull their punches and, because we were also in Scotland at the time, I…
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Tarte Tatin is a delicious French classic dessert made traditionally with apples. It consists of apples caramelised in butter and sugar cooked upside-down, with pastry. Legend has it that the recipe was born in a guest house run by the…
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Forget Grandma’s cabbage, boiled to within one inch of its life. Try this. Delicious with pork especially, but also with other robust meats like venison or beef. Recipe:Ingredients (Serves 4):1 head of savoy cabbage, shredded5 rashers of back bacon –…
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I love carrots. Asides from the obvious benefit of allowing you to ‘see in the dark’ (thanks, mum), they are delicious when cooked properly and not boiled to dire death in a saucepan with no seasoning and served emaciated, bone…
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A take on the British classic of Queen of Puddings (sponge, strawberry compote and a meringue crown) – this dessert is composed of a tart but sweet compote of peach and rhubarb, with a hint of orange and vanilla, on…
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A pretty little canape that is damn fine on the tongue too. Cute in a scaled down afternoon tea sort of way, and easy too (but shh, that’s a secret). Photograph courtesy of Victoria Albrecht. RecipeIngredients (makes approx. 20)200g caster…
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Imagine a mouthful. Imagine a mouthful that is spicy, meaty, sweet but salty. Imagine it with just the right amount of fat fried crunch around the outside. The perfect amount of yielding crisp as you bite, the perfect amount of…
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