Braised Chicken with Sage & Creamy Dijon Sauce

This chicken dish is done in the style of many French braises in that the chicken is first browned well and removed and the sauce is then made in the same pan utilising the caramelised crust created by browning the chicken to make a great base for a sauce, in this case using white wine, … Continue reading

Warm Steak Salad with Creamy Mustard Dressing

This is a dish my family has been making for a long time, so long that I’ve actually forgotten where the original recipe came from. Basically it has all the components of a steak dinner but on one plate which not only makes it easy to prepare but easy to serve as well, especially if … Continue reading

Meat Fest Pizza

Those pizza aficionados out there who import mineral water from Naples to make their pizza dough, look away now.  This is as far away from an Italian style pizza as you can get – think more a piece of pie from Brooklyn, and it’s delicious.  No scant toppings of wafer thin prosciutto and arugula here. … Continue reading

Chocolate Sorbet

This amazing sorbet is the creation of David Lebovitz but I think it’s almost misleading to call it a sorbet, even though technically that’s exactly what it is as it contains no dairy.  To me sorbets bring to mind icy and grainy textures and this sorbet is anything but. It’s so dense and smooth you … Continue reading

Rosemary Stuffed Rainbow Trout al Cartoccio

Rosemary and fish might seem an unlikely combination but it really works.  I ordered this dish at a local Italian restaurant and liked it so much that I recreated it at home the next week.  Al Cartoccio simply means food that is wrapped in a parcel and then baked.  This is a great way of … Continue reading

Baked Pappardelle with Pancetta & Porcini

This would have to be one of the best baked pasta dishes I’ve ever made, or tasted,  for that matter and I don’t say that lightly.  It comes from one of my favourite chefs, Simon Hopkinson.  The recipe below will feed 2-3 people and I think it tastes best when made to these quantities.  The … Continue reading

Slow Braised Green Beans & Tomatoes with Roast Lamb

The star of this dish is really the stewed green beans; the patient and slow cooking of onions, garlic and tomatoes giving them wonderful flavour.  Green beans are a great vegetable for long slow braising for whilst they break down a little and loose their “squeakiness”, they don’t completely wilt.  I could happily consume just … Continue reading

Chicken Liver, Veal & Porcini Ragu

I know a lot of people are squeamish about offal but I love them.  The strange thing is that most people who confess a dislike of offal have never tried them which is such a shame as if they’re cooked properly they can be so delicious. Fans of chicken livers will love this dish but … Continue reading

Crème Caramel – Custard & Caramel Heaven

Crème Caramel is one of those old French bistro classics that never loses it’s appeal.  It’s easy to make and similar to crème brûlée in that it’s a custard with a caramel topping but instead of a brittle toffee coating, as in a brûlée, it has a liquid caramel sauce.  The custard is lusciously thick and smooth … Continue reading