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A great accompaniment for cold meats or fish – especially for Gravlax (click here for the recipe)! This sauce is the traditional accompaniment for it. Pungent with mustard, a nice sharp twang of vinegar, fresh with lemon zest and dill….
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Gravlax is a traditionally Nordic dish of salmon cured in salt, sugar and dill. It is quite close to smoked salmon but without the woody, smokiness that you get from the smoking process. Historically, salting was used to make meat…
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The latest installation in the my favourite epic trilogy of granola. Classic Granola with Crystalised Ginger and Candied Lemon Zest. The ginger is homemade and is really, really punch – a nice amount of fire, balanced by sweetness, and with…
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I cooked this recipe for my latest radio show for InGoodTaste on ZoneOneRadio in London. It’s a great show – each week we interview someone fabulous and foodie and then in the second half I cook! This week’s show was…
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So. One of my best friend’s birthdays was coming round and….well, I like to think outside the box when it comes to presents. Anyone can log on to Amazon and do some mouse clicking. I know she loves breakfast and…
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Yummy yummy Tempura Vegetables. Crispy, light, airy batter. Little nobbles of batter branching off, crunchy scraps. Delightful.Serve with a dipping sauce – a salty soy based one perhaps or a sweet chilli. Click here, and here for the recipes respectively….
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Serve with tempura, or with grilled chicken, meat or fish. Tasty and simple! RecipeIngredients – makes one cup60ml soy sauce1 tablespoon rice wine vinegar1 teaspoon fish sauce1 red chilli, chopped 1 inch ginger, julienned squeeze of…
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