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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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Travelling to the USA has gotten me more than a little bit excited about BBQ. BBQ is a big deal here and is a far cry from the British conception of a barbecue; the act of grilling meat fast over…
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Granita, frozen ice, is a dessert marvellous for a hot day, great to finish off a large meal, delicious as a palate cleanser, fantastic as breakfast, as they do in Sicily and generally just overwhelmingly super at all times. It…
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People don’t cook with beetroot enough, in my opinion. Beetroot is a brilliant ingredient; tasty, healthy and versatile. Forget the mounds of acidic stodge found floating in pickling juices in jars on supermarket shelves. Go back to the raw ingredient;…
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Pork is a King among meats. It lords over venison with its superior fat content, rules over chicken with its more distinguished flavour. Beef and lamb are but peasants to it, be it suckling piglet or hoary boar. Game birds…
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For the last 4 years I have been on a mission to spread the word of offal. Delicious, iron rich, melting offal. I tried to sneak as many offal dishes as my colleagues would allow into my cookery classes and…
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Grandma Jersey hits back with another absolute stonker. Such a simple recipe but, in my experience, it is that simplicity itself in food that produces the most striking dishes. Achingly clean and fresh, sweet, sour, almost asian – serve ice…
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