
Braised Beef Rib Stroganoff, January King Cabbage and Carrot Crush
There is something really warming about eating good old classic recipes. I almost feel nervous and get sweaty palms when I set myself the task of cooking an old kitchen…

There is something really warming about eating good old classic recipes. I almost feel nervous and get sweaty palms when I set myself the task of cooking an old kitchen…

I absolutely loved the movie Slumdog Millionaire.I not only appreciated the mechanics on how the movie was made but also how it highlighted the way we allow children and other…

Cooking is my life but it does not necessarily mean that I have to reinvent the wheel every time I get the pots and pans out. As part of my…

It’s amazing the lovely colours that we can still achieve even in the heart of winter. I always used to imagine and think that winter food was dull, heavy and…

A few weeks ago, the two of us took a week out from work with the aim to relax and try and do as little as possible….well that was a…

Well what can I say, Pear, Blue Cheese and Walnuts, the height of food fashion in the 60’s and 70’s. I deliberately pushed myself (or alternatively tried to antagonise myself) …

Recently I inadvertently came across Rick Steins Far Eastern Odyssey but to be honest I do not like watching him cook as I find it a bit cringe worthy at…

Saturday the 24th October 2009 was marked in my calendar with big red letters. A few of us like minded foodies booked a day’s wild food foraging with Polly from…

Crisp, crunchy and soft; cold and warm describes the textures of this dish. Cod is a flaky soft but fairly neutral flavoured fish and goes very well with vegetables with…

The combination of cabbage, bacon and beans is very familiar to me. I actually hated it when I was younger working in a top London restaurant. The cabbage hearts along…

I’m taking a serious risk today posting this traditional kitchen classic recipe Aubergine Parmigiana. As you all know I have had an exciting summer producing spectacular fruit and vegetables, some…

Roasted guinea fowl, sauteed ceps and creamed Brussels sprouts…..that’s what dreams are made of! We are in the heart of autumn, the trees have the most glorious colours of burnt…

The game season is now well under way and so is Autumn. It’s a fantastic time of the year especially the combination of game,the earthy root vegetables and the amazing…

Autumn is well and truly upon us and it’s time to indulge in the hearty and homely dishes that makes this season that little bit more interesting.The Game season has…

Chicken Noodle Soup
There is something rather magical about chicken noodle soup, a feeling that’s it’s all going to be just fine. Did your mum give you chicken…

Sunday Roast with Butternut Squash Anna
Doing the weekly shop has become significantly more expensive and sometimes I almost feel forced to purchase meat that has been reared…

Thanks go to James who has kindly reminded me of this sous vide belly of pork dish that I’m always going on about. He called last week in search for…

The classic Beef Wellington, what a stunner of a dish! It’s almost like a complete meal as you have the carbohydrate, protein, sauce and vegetable all in one, I think…

Eating the produce from my garden this summer has been a wonderful experience. The fruits of our labour are swiftly coming to an end. I harvested the last of the…

The ultimate courgette supper is on the table and and it looks absolutely divine. Chilled courgette soup with goat’s yoghurt, courgette and garden herb pesto bread and finally…

The wonderful sweet aroma of caramelised onions is filling the air. In the oven I have pork ribs cooking at 160°C for two and a half hours while I’m making…

A few weeks ago I hosted a Fishworks cookery and skills course for a group of chefs. The day was sponsored by M&J Seafood. Their generosity was astounding…

It’s the beginning of August and the weather is not good. It’s been dreary,cloudy and simply cold for the past two or three weeks. I need a proper summer to…

It’s a pretty miserable rainy day, not much to look forward to considering it’s supposed to be mid-summer.
However I should look on the bright side,at least my tomatoes and…

A trip to London is not complete without stopping at Borough market. I set off with the cool box and ice packs in the back of the car knowing that…

After such an appalling summer last year, it took some time for me to realise that we are actually having a brilliant one this year. I grab every opportunity to…

Before I launched the British larder I would have not looked twice at social networks, I thought that Twitter was a waste of time and Facebook…

It was a joy to make these sosaties,as it evoked the wonderful memories of home life in South Africa. Sosaties is an essential dish to accompany every braai (barbecue) in…

I used to live in Fulham for many years and North End Road was my local foodie heaven. The attraction for me was the different cultures and influences.
I moved…

I could not wait for summer to arrive this year just so that I could dust off the barbecue and make this dish again. Spiedini in Italian means meat on…

I love the textures and flavours of this dish. The cold fragrant tomato jelly against the warm carnaroli risotto pearls laced with the highly perfumed opal basil. It’s simply a…

It’s nearly the barbecue season or braai weather, as my family would say.
Cooking the chicken on the bone is the best way for me as the bone helps keep…

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…

The outdoor rhubarb season is in full swing. The combination of rhubarb with duck is a match made in heaven.
I have made the pickled rhubarb twice ,once with forced…

Shoulder of lamb is level pegging with belly of pork when it comes to my favourite meat rankings. I simply love the flavour of the shoulder when cooked slowly for…

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…

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…

Coq-au-vin is an old classic and one of my favourites. The beauty about this dish is that it can be cooked in so many ways and presented in various styles…

The inspiration for this dish came from my very first couple of weeks working in contract catering. At first, the change from restaurants to the contract catering world was fierce…

Ever thought of eating pigs cheeks? If the thought ‘oh no not for me’ enters your mind then I advise you to think again. Once we cooked this dish, Ross’s…

Oxtail is a classic old British favourite and I found a recipe from 1922 in Mrs Beeton’s New Edition cookery book. It is one of the forgotten cuts that should …

The Game season and autumn is in full swing. The joys of walking in the woods on a crisp autumn day, seeing the chestnuts falling from the trees and a…