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 »
I am a huge fan of paneer, it being an ingredient I grew up with and have always loved; the fresh Indian cheese is a regular choice for vegetarian nights in our house. This Paneer Do Pyaza recipe is from Chetna’s Indian Feasts by Chetna Makan and features onions and shallots alongside the paneer. Read ... Read more »
If you read my recent review of Lara Lee’s Coconut & Sambal, you’ll already know that we loved Lee’s recipe for tomato sambal. This versatile and fiery condiment can be served with many of the Indonesian dishes throughout the book. Made from tomatoes, red chillies, ginger, garlic, shallots and some tamarind and brown sugar (for ... Read more »
I recently received a delivery of game birds – hung, plucked, gutted and ready for cooking. After chatting to friends about their favourite ways to eat pheasant, I decided to make an apple and cider braise. Braising the pheasant in cider helped keep the meat moist – pheasant is a fairly lean bird and prone ... Read more »
The first time I made Boston baked beans (based approximately on a Hugh Fearnley-Whittingstall recipe with a few tweaks), I used slices of pork belly, but Pete’s not a huge pork belly fan, so I wanted to make a version that he’d enjoy as much as me. As is so often the case in life, ... 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 »
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]