11 March 09


Sweet and Sour Pigs Cheeks

Yum yum is the thought that spring to mind when thinking about these lip smacking delicious little gems. Packed with natural gelatine, and when cooked for a few hours they become soft, tender and incredibly morish.

Pigs cheeks are really good value for money as they are solid bits of meat with very little to trim, no fat and no bones, a bonus!

It’s a real shame that pigs cheeks do not feature more often on our menus, it’s definitely a forgotten cut.

I have to admit that I have only recently discovered them myself. Bath chaps is a very old fashioned dish that I use to associate with pigs cheeks. I am really excited about this discovery and therefore I have developed several recipes using these little gems. One discovery is that you do not have to cook  them for hours. Cut them in half, tenderise with a meat


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10 March 09


Mulled Plum Sorbet

“Sugar and spice and all things nice. That’s what little girls are made of”. You might think that I have now completely lost the plot!? Perhaps I have, but this nursery rhyme popped into my head when I made this mulled plum sorbet.

This is another delicious, quick and easy recipe using the Thermomix. Thanks to Janie Turner from UK Thermomix who has inspired me to go wild and turn any fruit that I can lay my hands on into sorbet. I have found that my compost heap is deprived of fruit since I discovered this method. When we have fruits in abundance and before they turn, I cut them into even size pieces and freeze them in 500g packs. This way I can whip up a sorbet or a smoothie  in a jiffy. This recipe requires no cooking and by making the sorbet in small quantities you use


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09 March 09


Flame-Grilled Mackerel with Smoked Eel and Shiso

When Brett Graham invited me to visit him at the Ledbury in Notting Hill to share one of his signature dishes , I was truly honoured and incredibly excited.

Brett cooked for me his famous Flamed-Grilled Mackerel with smoked Eel and Shiso. It’s delicious and a beautiful dish with lots of delicious components.

Brett talks with passion about game, his most favourite seasonal ingredient. He told me about his recent hunting experiences. Brett bakes the best end of roe dear in hay and serves it with root vegetables, parsley and chervil roots. It sounds delicious as he describes to me the smokey flavour of the best end, my mouth starts to water, as I can only imagine how delicious this dish must be.
I enjoyed talking food with Brett, I can see in his eyes that he is a food fanatic and lives for his career. Well one should


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09 March 09


Pot Roast Pork Belly

I love pork and only buy British pork. It does make me angry when I see supermarkets stocking pork from alternative origins. I can’t understand the reasoning behind it as the British pig farmers are struggling. The simplicity of this recipe is in complete contrast to some of the others featured on the British Larder, however this recipe is my contribution to Jamie’s request to pledge our support and save our bacon.

Pork belly is one of my favourite cuts. The secret is to cook pork belly well which means that it must be cooked for a long period of time at a low temperature to ensure that it’s tender and melts in the mouth.

I would definitely classify this a weekend dish as it requires time to cook but is definitely worth the wait. By cooking the belly in wine you have tasty gravy with the deliciously tender


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