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This week I had an old friend over for dinner. This is someone I grew up with, someone whom I explored the trappings of village adolescence with; smoking in the village park, deceiving our parents with stories of sleepovers whilst…
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Ahh brunch; meal of Kings, Sunday Layabouts and, in the case of my source for this recipe, Presidents. French Presidents to be exact, President François Hollande to be more exact.Oeuf Poche Meurette is a dignified and staunch classic French dish….
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Every year I am in charge of the Christmas starter. Main course, be it Goose or (God, forbid) Turkey, is still very firmly in the domain of Mother. Indeed it will be a significant and poignant day when I take…
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For a recent radio show, I was asked to cook a dish in homage to the colossus that is cheese. Cheese is one of my favourite foods. Scrap that – it is more than one of my favourite foods; it…
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Happy Pancake Day from the FoodGoblin kitchen!Try this for a change. Sweet crepes are beautiful, fabulous things, but so are savoury. Mint, pea, bacon, parmesan – the most erotic of foursomes. Uber quick too – make the batter in…
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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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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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