22 April 09


Restaurant Sat Bains presents Beef Cheeks, Seaweed, Oyster, Sprouts and Radish

Last year,for my birthday, Ross took me to Nottingham to stay and dine at the Restaurant Sat Bains. We were given one of the beautifully furnished and very comfortable rooms. The meal was memorable and we even managed to get a glimpse of the small but perfectly managed kitchen.

It was a brilliant experience from the moment we arrived.We found the chefs in the hedgerows harvesting the seasons delights for inclusion in the meals all the way through to the next mornings carefully prepared breakfast. We left the Restaurant Sat Bains very satisfied, well rested and well fed.

The memory stayed with us and it remains one of our favourites and is thoroughly recommended as a perfect restaurant.

A few weeks ago our paths crossed again this time on facebook. I summoned all my courage to contact Sat Bains.  To my delight Sat invited us to meet him


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20 April 09


Date and Earl Grey Tea Madeleines with Muscavado Dip

I love Madeleines and always call them mini Me’s. Fabien my pastry chef friend always makes lemon Madeleines for me as a little treat.

I’m pretty pleased with this date and Earl Grey Tea Madeleine recipe as it combines ingredients I really like.

These Madeleines are light, soft, packed with flavour and look absolutely amazing. They definitely say eat me especially with the addition of the Muscavado dip.

I thought the Earl Grey tea infusion is a pretty neat idea; it does not dominate the flavour but contributes to the earthy rounded fragrance and flavour of the dates. It’s better than using water only.

These date and Earls Grey Tea Madeleines makes a cup of Earl Grey Tea in the afternoon even more special.



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19 April 09


Curly Kale and Mung Bean Slaw

I have eaten and made lots of coleslaw in my life but so far have not made cabbage taste so good as this recipe. I’m pretty pleased with myself. I love this recipe for many reasons. One because it’s inexpensive, two you get literally a bucket load, three it’s healthy and classed as a super food and four it’s just simply brilliant!

I make this recipe if I need to feed a lot of people and am not quite sure about everyone’s taste.

This dish goes with a lot of eating occasions such as a BBQ, hot or cold buffet or even a lovely roast. I made this slaw on Sunday to accompany  quarter roast chickens and a sesame toasted rice salad ,it got the thumbs up around the table.

I have selected four different kinds of cabbage for this recipe. Curly Kale is in season at the moment and


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16 April 09


Wild Garlic and Goats Cheese Frittata

Driving through the Cotswolds  the smell of wild garlic smacks you in the face. I have this love hate relationship with wild garlic. It reminds me of the days when I worked in a London restaurant and at this time of the year a Saturday lunch special used to be Wild garlic and Sorrel Omelette. The smell of the wild garlic was so strong and as I had to inhale it for such a long period of time it made me feel sick. However now it’s the bearer of good news and it firmly reminds me summer is on its way.

Wild garlic can be very polarising but if you use it in the right way it can be lovely.

I used the wild garlic today with one very strong and very sloppy goats cheese. On Good Friday I went to London to meet Rhuaridh Buchanan of Paxton & Whitfield.


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