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Is there anything in life more constantly pleasing than cheese? I think not. It's fabulous all year round and there's a million different ways to cook with it. Spring is here now and so it's all about introducing it to fresh…
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This salsa recipe is perfect served with dipping chips, or even alongside fish or meat. Roasting the vegetables first really brings out their natural sweetness and gives the dip a real mature smoky, deep flavour. Enjoy! Ingredients (makes 1 bowl) 1…
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Recently I spent a gorgeous evening in the company of celebrity chef Giorgio Locatelli learning about (and consuming lots of) Italian Grana Padano and Prosciutto di San Daniele. Both are iconic products of Italy and are utterly delicious. With produce…
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Tomato and Rapeseed Oil, White Cheese Salad – serves 4 Ingredients 330g mixed cherry tomatoes (mixed colours looks pretty), halved 3/4 medium sized other tomatoes – salad, plum, heirloom is fine. The idea is to mix it up with a juicier…
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Ahh, Spring. My favourite season and it’s here. Increasing temperatures, growing day light house and the yet absence of flocks of tourists into my city. Even without the food, it’s bliss. Add the advent of spring pea, spring lamb, and…
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Herrings are a fabulous, and most underused, ingredient. Usually extraordinarily cheap, rich in omega oils and, most importantly in my book, delicious – I can’t understand why they aren’t used more in day to day cookery!They are most commonly seen…
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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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