Chestnuts: Introduction, tips & quick ideas
There are few smells more evocative than the waft of roasting chestnuts and few more perfect ways of spending a Sunday afternoon than...
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Sep 25, 2016
Tomatoes: Spanish Tomato Sauce
I have been calling this sauce salmorejo for as long as I’ve been making it, but as I no longer remember where I saw the recipe or how...
Sep 10, 2016
Tomatoes: Gelée de Tomates
This was one of the recipes I wrote for The Sunday Times. The others were published in August 2009, but this one had to be dropped at the...
Sep 9, 2016
Tomatoes: Introduction & How To Peel
Fresh tomatoes are with us all year, but there’s still something about eating them in summer – even late summer – that’s so much better....
Aug 31, 2016
Herbs: Tips and Extras
Some other ways with herbs: • Herb butters for meat, fish, vegetables, pasta, risotto, sandwiches et al. Use any herb you like, including...
Aug 1, 2016
Blackcurrants: Tips and Extras
Ending off this blackcurrant series with, as always, some tips and extra ideas of what to do with all the blackcurrants I know you've...
Apr 24, 2016
Salads: DIY Salades Composées - Part 2
See Part 1 of my Salades Composées two-part series here. Salad dressings The soy and ginger dressing (from my Smoked Salmon Salad recipe)...
Apr 23, 2016
Salads: DIY Salades Composées - Part 1
This is part one of two - today's post on salad components will be followed by part two tomorrow on dressings. Top tips Don’t have too...
Feb 29, 2016
Boozy Food with Spirits: Tips and Extras
Fortify yourself with… A bottle of madeira and a bottle of Australian liqueur muscat or PX (pedro ximenez) sherry. •Use the madeira for...
Jan 30, 2016
Boozy Food with Wine: Tips and Extras
Look up the recipe for Coq au Vin in Larousse and it advises using a Chambertin or a Mercurey. Helpful or what? A Chambertin will set you...
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