In his recently published cookbook Take One FIsh, Josh Niland aims to give home cooks more confidence in cooking with fish. He covers tips on selecting, preparing and cooking with fish before sharing a wide range of recipes for many different kinds of fish. At the back of the book are several basics such as ... Read more »
This fragrant and beautiful tagine is a great way to showcase John Dory, pairing it with North African-inspired spices, and serving with salt and vinegar pine nuts and preserved lemon yoghurt. The recipe is from Josh Niland’s Take One Fish, a cookbook aiming to give home cooks more confidence in cooking with fish. The recipes ... Read more »
Many of us are far more adventurous with meat than we are with fish, something that Josh Niland intends to change via his book Take One Fish. This Tuna Kofta with BBQ Grapes and Sour Garlic Sauce is a versatile dish in which the tuna can be replaced with mackerel, swordfish, marlin or albacore. It’s ... Read more »
I was excited by the thud on my doormat of a review copy of Take One Fish by Josh Niland. Josh is an Australian chef and restaurant owner renowned for his nose-to-tail (fin-to-flipper?) approach to fish cooking, first published to universal acclaim in his previous book, The Whole Fish. He wants to inspire us with ... Read more »
We moved to Wales 2.5 years ago, and for all that time, I’ve known of the existence of Restaurant 1861 in Cross Ash. Indeed, we used to drive past to visit local friends, when we still lived in London. It’s taken me all this time to finally visit, and now I’m ruing all those missed ... Read more »
The combination of soft-cooked, full-flavoured apples, crisp flaky pastry and the bittersweet flavour of caramel make for an absolutely delicious dessert or anytime-of-the-day treat. Best of all, this classic Tarte Tatin is gluten-free! The recipe is from Baked to Perfection by Katarina Cermelj. Read our in-depth review of Baked to Perfection by Katarina Cermelj by ... Read more »
Getting the texture of gluten-free pastry right can be a challenge, so here’s a tried and tested recipe for all-butter flaky pastry from Baked to Perfection by Katarina Cermelj. It’s shown here in Katarina’s Tarte Tatin recipe but of course you can use it in many other dishes, from sausage rolls and savoury tarts to ... Read more »
It was the memory of buttery and crumbly shortbread biscuits in a red tartan tin at Christmas that drew our regular cookbook reviewer Nicky to try this recipe for gluten-free shortbread biscuits from Baked to Perfection by Katarina Cermelj. She thought the results were fantastic, both in their texture and also the flavour – their ... Read more »
Like many, I absolutely adore a good chocolate cake; one that’s rich, decadent, moist and indulgent! For many, when they discover an intolerance or allergy to gluten, one of the sweet bakes they miss the most is chocolate cake. This super-moist gluten-free chocolate cake recipe from Baked to Perfection by Katarina Cermelj is the answer. ... Read more »
A gluten-free cookbook for rubes like me wanting to create a perfect bake – could Baked to Perfection by Katarina Cermelj be The One? Please don’t be put off by Cermelj’s credentials as a PhD in Inorganic Chemistry. If anything, lean into it. The beauty of Cermelj’s background is that she has, as she says ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]