Lightly Smoked Lobster with Sea Purslane and Suffolk Samphire

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 is one of the …

Cape Malay Curried Lamb and Apricot Sosaties

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 …

Rare Roast Lamb and Lebanese Cucumber Delights

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 …

Spiedini Toscana

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 …

Wild Asparagus and Opal Basil Risotto with Chilled Green Tomato Jelly

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 …

Coconut and Coriander Half Roast Chickens

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 …

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 …

Slow Cooked Duck Leg with Sweet Tamarind Pickled Rhubarb

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 …

Slow Cooked Shoulder of Lamb, Greek Style Salad and Warm Lamb Vinaigrette

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 …

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 …