Pork Chops with Black Pudding, Cavolo Nero, Grilled Peaches and Port
It’s fair to say ‘planning and meticulous detail’ aren’t really words I’d apply to some of the things I come up with. When I get the chance to find somewhere decent to food shop, I tend to try and …...
View ArticleBucatini All’Amatriciana
Funny isn’t it. You can get spaghetti in the shops for next to nothing in the UK; as little as 50p for a supermarket own brand – but you get what you pay for of course. A decent brand like … Continue...
View ArticleLamb Chops with Minted Pea Puree and a Rosemary Anchovy Sauce
I can’t put it any other way, but I made this dish because my wife would hate it. I just know she would battle on regardless and I’d get one of the standard responses I’m used to when thing aren’t to …...
View Article‘Spanish’ Ribs with Padron Peppers
Well, it’s been a few weeks but Helen and I are still banging on about Barcelona. It really was a superb city – every street was a piece of art. Armed with Mad Dog’s recommendations and a link to this...
View ArticleCroquetas de Pollo y Jamon
Well I can honestly say it’s nice to be back and typing about something I enjoy for a change; God knows it’s been a few weeks now. Despite the sagging in-tray, I had to write about this one although I...
View ArticleWarm Smoked Salmon Salad
Last week Helen and I lived the life of decadence. We dined out every night, sipped the finest wine in a chic Paris bar after a whimsical last-minute weekend getaway. We went to the cinema, to the...
View ArticleSmoked Salmon, Celeriac Remoulade and Toasted Rye Bread
Apologies for the tardiness in recent postings; it’s been an exciting and busy time both….. “What you doing?” Sorry all, one second…. “I’m writing a very mediocre intro for a post on my blog” “A bog?”...
View ArticleSmoked Salmon and Prawn Fish Cakes with Tarragon Cream Sauce
Forever a food legend in this house along with “Helen’s Super-Tangy Fish Pie®” (and man, it was tangy) was the disastrous “Fish-Splat”. It was a hastily assembled and surprisingly liquid concoction...
View ArticleSpiced Seafood and Cauliflower Veloute
Experts reckon the 19th of January was ‘Blue Monday’. On this day we all felt at our lowest ebb in the post Christmas hangover, our bank balances were begging for mercy and we were struggling with the...
View ArticleHay Roast Chicken and Morel Mushrooms
I don’t recall how I first heard about cooking things in hay but I saw an episode of a show with Tom Kerridge in it on the BBC that reminded me recently. “Now that right proper grub” he said (or …...
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