Exquisite Lamb Moussaka

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…

Duck, Onion and Date Pastilla

When it’s cold and miserable outside, my body does not seem to want to co-operate and function as it should. It feels as if I want to go into hibernation,…

Slow Cooked Pheasant Breast with Griddled Leeks and Pickled Mushrooms

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…

Pear, Quail, Walnut and Stilton Salad

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) …

Momofuku’s Pork Buns Recreated by The British Larder

I have not been this excited about a book for a very long time! I always try to be enthusiastic and promise myself to read them as soon as they…

Sous Vide Belly of Pork with Soy Bean and Udon Stir Fry

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…

Potted Pigs’ Cheeks with Pea Custard

The inspiration for this dish came from the Great British menu. I liked  both Nigel Haworth’s approach to create a taste of home with a slight twist and the little…

Thyme Poached Apricots

Apricots are one of my favourite summer fruits. I love the round bright orange yellow colours that shout sunshine, holidays and happy thoughts. It reminds me of my uncles farm…

Pea and Slow Cooked Ham Tarts

As you have most probably gathered, we are pea fanatics, especially fresh new season garden peas from our own garden. Here is another pea delight that is delicious and perfect…

Slow Cooked Hens Eggs with Crispy Bread Sticks

The perfect breakfast to savour on a bright Sunday morning with the morning paper and a cup of freshly brewed coffee. What better way is there to start the day?…

Restaurant Sat Bains, Organic Salmon, Miso Caramel, Nettle Juice

There is no place like home! My place is in the kitchen. I like eating in restaurants and enjoying the beauty of a well designed dining room but when given…

Crispy Quack Eggs with Radish Mayonnaise

The inspiration for this dish came from Stephen Williams,the chef at the Harwood Arms. We went there last week to take photos of the pub and Stephen served…

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…

Date Slice with Earl Grey Tea Bananas and Stem Ginger Ice Cream

Sticky toffee pudding is as British as British could be.

I have eaten many sticky toffee puddings in my lifetime and have found that more than once the texture is…

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…

Ham and Egg Salad

Eggs, ham and chips is one combo that makes Ross a very happy man. As my digestive system does not appreciate this combination I took the challenge to refine Ross’s…

Coq-Au-Vin with Parsnip Cream

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 Ultimate Cottage Pie

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…

Fine Pear Tart

I’m very excited about this fine pear tart.Firstly I had made a fresh batch of rough puff pastry and was very pleased with myself. Secondly I have finally followed a…

Conference Pears Under Pressure

The inspiration for this recipe came from the book ‘ Under Pressure’ by Thomas Keller. I love this recipe for many reasons, one of which is that the pears do…

The Celebration of the Pigs Cheeks

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…

Pork Belly Croquettes with Roasted Corn Cream

Pork Belly is food for the gods in our home.

I use the sous-vide cooking method for this recipe of Pork Belly Croquettes . It does take 12 hours but…

Individual Square Rhubarb Tarts

Square is funky and fun. I love making these gorgeous looking rustic tarts. They always look attractive and catch the eye but I must confess the pretty pink forced rhubarb…

Vanilla Sous-Vide Rhubarb

Tender stem forced Yorkshire rhubarb is definitely recommended for this recipe. The soft pastel pink colour is trapped in the young skin of the forced rhubarb. If  the rhubarb is…

Tamarind Pickled Rhubarb and Redcurrants

Sous-vide cooking has brought a lot of joy to me. I love to discover and experiment with new ingredients and equipment.I received the water bath as a gift from Ross …

Oxtail and Roasted Onion Broth

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 …