Braising pork in milk is a traditional Italian method of cooking pork that results in meltingly tender meat. This recipe deviates a little from the classic version by using a combination of creme fraiche and stock instead of milk, hence the quotation marks in the title above. Using a mixture of creme fraiche and stock […]
Beef rending would have to be one of my all time favourite South-East Asian dishes. It has a rich and complex flavour that is quite different to Indian and Thai curries. It’s Indonesian in origin but hugely popular in Malaysia as well. Beef rendang can be cooked to yield a very dry curry or a […]
It’s nice after all the excesses of the festive season to post a vegetarian dish that’s certainly hearty enough to have as a main meal but which I also love to serve as a side dish. It does contain a small amount of pancetta but it can easily be omitted and I must say this […]
A crostata is basically a free form pie or tart. By that I mean you don’t need go through the fuss and bother of lining your pastry into a pie dish or tart pan. You merely roll out your dough into a rough circle, dump your topping – in this case sliced apples, in a […]
Mustard With Mutton 