Bacon-Wrapped Meatloaf with a Stout & Honey Glaze

This post was originally published as a guest post on Pete Drinks. We eat first with our eyes, so it’s no surprise that I’ve pinned more food images to my Pinterest boards than any others. One of the recipes that caught my eye was this Guinness & Cheddar Meatloaf from The Galley Gourmet blog. Admittedly, ... Read more »

Thermomix Review: Basil Tagliatelle & Beef Ragu

Of course I’d heard of a Thermomix. Beloved of chefs everywhere and of many domestic cooks too, this machine comes up in conversations with foodie friends on a regular basis. But there are often gasps of shock when the £800 price tag comes up; that’s a hell of a lot for a single appliance! So, ... Read more »

All Star Chilli Con Carne

A few weeks ago, I was invited to All Star Lanes in Westfield Stratford to learn executive chef Steve Collins’ chilli con carne recipe and a few cocktails from mixologist Adam Seidman. The master classes were filmed as part of some new promotional material for Westfield Stratford’s website, though thankfully I’m only visible briefly!   ... Read more »

Beef Cheeks Bourguignon: A Hearty Stew

Boef Bourgignon aka Boeuf à la Bourguignonne is a classic French dish often thought to originate from the Burgundy region of France, though food historians suggest this is not the case; concluding instead that it was likely created in Paris, and named simply for the use of Burgundy red wine that is a prominent ingredient. ... Read more »

Kavey’s Cackalacky Roast Rib of Beef

When I was invited to take part in the Grey Poupon cooking challenge, I immediately remembered the intriguing recipe for Cackalacky Spare Ribs that I’d read in my recently acquired book, The Whole Hog Cookbook by Libbie Summers. As Grey Poupon was originally an American-owned brand (born back in 1777) Cackalacky seemed doubly appropriate. (These ... Read more »

Making Cheese Vareniki (Russian Cheese Dumplings)

Russian Vareniki (cheese dumplings)

When twitter friend Sabrina saw my plea for authentic recipes for Russian pelmeni she kindly offered to loan me her copy of a charming Russian cookery book called Please To The Table. Written by Anya Von Bremzen and John Welchman, the book includes 400 recipes from the former Soviet Union, “from the Baltics to Uzbekistan”. ... Read more »

Valentine Warner’s Carne Con Chile

Although I like Valentine Warner’s approach to food and cooking, I have mixed feelings about his telly programmes, mostly stemming from his incessant winking and innuendos (which might be charming in person but don’t translate to TV). I actually had to switch off when he referred to mini lavender meringues as “fairy tits”, though friends would ... Read more »

What’s Your Ultimate Burger? Perfect Burger & Ultimate Burger Bun Recipes!

I’ve been thinking about this question recently, not least because I was sent two different burgers to review, and I was also asked to define my ultimate burger. Broadly, there are three aspects to a burger – the meat patty, the bun and the various condiments served inside or with it. The Patty This is ... Read more »

Güdness Gracious Me + Recipe for Fred & Jerome’s Chocolate Gü-lash

Some months ago, I was asked if I’d like to attend a Gü Chocolate Dinner cooked by Gü’s head chef (who leads their product development team), Fred Ponnavoy. Of course, I screeched “yes, please” as fast as I could and also suggested my very chocolatey friend Dom to come too. Until nearer the time, we ... Read more »