“The first bite is with the eye” is a phrase that often springs to mind when I am dining in an unfortunate restaurant. Duck gesier (gizzard) salad may look like a pile of goat droppings on a heap of rotting vegetation but it is a fast, easy and cheap dish to prepare for lunch. The [...]
The partner and I have got a bit too porky in recent years, so over the past couple of months we have made a conscious effort to shed some of the lard. Naturally, we could not cut down on our fine wine intake, nor indeed our occasional consumption of characterful , and , so we [...]
After returning from our largely disappointing jaunt to the provinces I wanted to cook something new, simple, yet tasty for dinner. A recipe in Richard Corrigan’s excellent The Clatter of Forks and Spoons (itself based on a recipe in Elizabeth David’s French Provincial Cooking) seemed to fit the bill. Rump Steak with Sauce Nivernaise Ingredients [...]
We got a 2kg boned shoulder of lamb from a reliable source and decided to cook something new with it. It was a total success. To make this staggeringly easy dish you will need: 2kg boned shoulder of lamb 400ml 150ml white wine 3 onions roughly chopped 2 sticks of celery chopped 2 carrots chopped [...]
What remained after sandwiches and much picking at that 3.2kg chicken was used in to make some stock. Just stick all the bones, bits of skin and stuff that is left from your roast chicken into a big stew pot. Throw in some chopped carrots, onions, celery and if you are really keen some leeks. [...]
We cooked a 3.2kg Sheepdrove Organic Farm chicken with the aid of some tarragon, chives and butter. Firstly shove loads on butter under the skin, then cut up the herbs over the bird. Squeeze a lemon over the bird then shove the halves up its arse. A 30 minute sizzle at 220 Celsius followed by [...]
Chef and part-time sales director Mark Locke has suggested some improvements to . I approve of them all so I’m writing up version three of the recipe here. When you go to your butcher ask directly for “Four of your best chicken breasts and chicken thighs, please.” This is the mantra: if he asks any [...]
This is basically the same recipe as the . Just replace the scallops with about 500g of the very best baby squid you can find. The partner and I had a little debate about how to prepare the squid, and we decided that a 30 second blanche in fiercely boiling water would be best. It [...]
I’ve got my finger on the pulse with this dish, alright. It’d be best to make it with beans you’ve soaked and cooked yourself, but this speedy version uses tinned beans. If you get good tinned beans the difference is not so great. To make enough for two good-sized portions you will need: 2 x [...]
Sorry for the truly terrible joke. If you know what Nduja is you have knowledge I did not possess until a few days ago. This is it: It is a spreadable salami from a small village named Spilinga in Calabria. Made from pig’s cheeks, lard and belly, with 25-30% local chilli, stuffed into pig’s intestines, [...]
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