I am sometimes a little wary of cookery books focusing on a single ingredient, as some of them have a core of fabulous recipes padded out with a bunch of weak page-fillers. But Diana Henry’s A Bird In The Hand is a wonderful exception, chock – or should that be chook? – full of appealing recipes ... Read more »
If you love chicken, Diana Henry’s A Bird In The Hand is a wonderful cookery book, full of amazing chicken recipes such as this one. Read our review of Bird In The Hand, here. This recipe for Chicken with Pumpkin, Cream and Gruyère blew me away. As you can see, it’s such a simple recipe ... Read more »
I’ve been trying to nail Southern Fried Chicken for quite some time. Some recipes call for the chicken to be brined before cooking. Others marinade the meat in buttermilk instead. Some recipes don’t feature brine or marinade at all. Some cooks coat the chicken with nothing but flour and spices; others use buttermilk or an ... Read more »
Britain isn’t known as a nation of offal lovers, but we certainly eat it. It’s highly probable you’ve eaten offal before as it features in a several popular national dishes. Haggis is made by stuffing a sheep’s stomach with liver, heart, lungs and oats. Faggots are balls of minced pork and pig offal wrapped in ... Read more »
Greg Malouf’s recipe for Persian Baked Yoghurt Rice with Chicken (Tahcheen-e morgh), within a review of his book Saraban: A chef’s journey through Persia, remains a popular post on the blog, and it has been lovely to see how many readers have given the recipe a go and enjoyed it as much as we did. ... Read more »
Do you ever envisage a new dish in your head, hoping it will be as delicious as you imagine? And when you make it, it’s even better? I can’t pretend it’s something that happens all the time – more often there are tweaks to be made… or rarely, the idea is quietly binned and never ... Read more »
Like quite a few dishes in Japan, katsu originated elsewhere in the world but, as with many so-called yōshoku (Western) foods, the Japanese made it their own. Based on a European breaded cutlet, it was originally called katsuretsu (a phonetic representation of “cutlet”) but was quickly shorted to katsu. Pork (ton)katsu is the most popular ... Read more »
A roast chicken is a beautiful thing. The rewards are all out of proportion to the effort. It’s easy to ring the changes (though keeping things plain has a lot going for it too). And the leftovers are the best of any roast dinner. I often smear a little butter over the skin, as recommended ... Read more »
Already a popular blogger, Billy Law came to far better known after reaching the top seven of Australian Masterchef 2011. His first cookbook, Have You Eaten? reflects his eclectic and wide-ranging cooking, including of the cuisine of his native Malaysia as well as a wide range of Eastern and Western dishes and influences. Read more ... Read more »
Tamasin Day-Lewis’ Chicken Savoyarde recipe appeals to me for more than one reason. Firstly, the initial part of the process is essentially how I already poach a whole chicken, so the recipe lends itself very well to being made with leftovers. (I’m sure it would work with roast chicken leftovers too). Secondly, it features chicken, ... 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]