21 December 14

Roast Goose Breasts with Braised White Cabbage and Pancetta

Ah, it’s that time of the year when goose and turkey feature on menus up and down the country. We often get ourselves in a tizz on Christmas day, hoping that the turkey has fully defrosted, then trying to fit it in the oven and get it cooked on time, and so on, and for me it’s just a recipe for a stressful disaster. Instead, I like to take the stress out of the kitchen and concentrate on the festive pleasures of nattering and enjoying a glass or two of decent wine in the company of good friends or family.

Personally, I like goose and dislike turkey, so goose is my preference for Christmas day. For me, goose has to be cooked medium-rare as I don’t like well-done goose, which tastes of liver and the texture is off-putting. For this reason, I don’t buy a whole goose for roasting as

Read More...

No Comments Print Recipe Print Recipe with Photo


11 December 14

Carrot and Swede Mash

This recipe reminds me of Christmas, or should I say winter. Every year the summer fades, autumn sets in and then all of a sudden, bang, winter is
here! At this time of year it often feels as if nothing is growing and the season is bare (unless you count the exotics available in the season’s bounty). But if you dig deep, you will find culinary cheer in wonderful winter vegetables such as swedes, Brussels sprouts, parsnips, carrots and celeriac.
This carrot and swede mash is a triumph, as it looks fantastic and tastes great. It definitely brightens up my winter plates and I love cooking this mash for the Christmas table. This recipe is featured on page 413 in my cookbook and I thought that it was time for it to enjoy pride of place on the website too. The beauty about this vegetable mash is that it can

Read More...

No Comments Print Recipe Print Recipe with Photo


04 December 14

Salt-baked Parsnips with Golden Beetroot and Jersey Milk Curd Cheese

I like to make fresh curd cheese every now and then, so when I do get the offer of some raw Jersey milk I jump at the chance to make curd cheese. If you do not have access to raw milk, then buy pasteurised Jersey milk as it contains a good amount of cream and is very tasty. Standard full-fat milk will also do.

The salt-baked parsnips are great. I have done other ingredients in the same crust before, such as sea trout, salmon, mackerel, celeriac and beetroot, and it’s a great cooking method as the salt crust steam-roasts the contents inside and the seasoning penetrates the food, resulting in a tasty, succulent and well seasoned dish inside (you can’t eat the salt crust). It’s definitely worth the effort.

I pickle almost anything I can find, so the pickled parsnips here add a lovely, interesting texture and taste element to

Read More...

No Comments Print Recipe Print Recipe with Photo


21 November 14

Flourless Chocolate-Pecan Cake with Vanilla Cream Topping

I found two kilos of pecan halves in the dry stores the other day and my heart sank because I know how expensive they are, so the urge to use them before they became rancid was playing on my mind. I also generate lots of leftover egg whites every day as I make a lot of ice cream for the restaurant, so I try to use them up in various ways by making macarons (in two flavours), flavoured meringues (to use as decorations on puddings) and the odd pavlova here and there too.

Following the increase in demand for gluten-free dishes, I thought it’s about time to try something different. My Wicked Bitter Chocolate Cake recipe is also gluten-free, but I am constantly wishing to nurture my own curiosity by trying something ‘new’ and different from my usual repertoire of recipes.

So here we have it, a delicious flourless chocolate

Read More...

No Comments Print Recipe Print Recipe with Photo


Page 3 of 10712345102030...Last »