Venison (deer meat) has long been a key source of meat for the Ainu people of Hokkaido, but in recent years its popularity is increasing and it is now used in both Japanese and yōshoku (Western origin) dishes too. Popular on izakaya menus these days are recipes such as this rare venison steak served with ... Read more »
A joint of beef cooked slowly in a braising liquid of beef stock, red wine and Pedro Ximinez sherry with whole shallots, sliced onions and carrots makes a perfect winter warmer and also fits the bill whenever you’re seeking comfort. This recipe can be served two ways: cook the beef joint until it’s tender but ... Read more »
For the last few weeks my mind has been firmly on comforting, one-pot dishes using lamb and beef. We produce really excellent quality meat in the UK and it’s a pleasure to cook dishes that make the most of it. I recently shared a tasty beef goulash recipe that uses shin of beef, a very ... Read more »
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 »
New cook books are great. New cookbooks I won by following the author on twitter are even better! I was delighted to win a copy of Stew! by Genevieve Taylor. I’m a huge fan of a good stew; hearty and comforting, full of warmth and good flavours and often made from inexpensive ingredients. Genevieve Taylor feels ... Read more »
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 »
I’ve been desperate to cook some of the delectably tempting recipes in Cuisinier Gascon by Pascal Aussignac since I got my mitts on it just before leaving for the Falklands. It’s a really, really beautiful book, full of mouth-watering recipes and beautiful images, not just of some of the dishes but also of life in ... 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]