If you feel like both roast potatoes and a salad to accompany your meal why not combine the two? Unlike traditional creamy potato salads where the main ingredient is the spuds this salad is lighter on the potatoes, with the emphasis on the salad components. You’ll consume less potatoes which is a good thing given […]
Slow cooked roasts are all the rage at the moment. Everyone form Neil Perry to Heston Blumenthal has a recipe for one. Normally it involves either searing the meat before or after the cooking time and cooking the roast at extremely low temperatures (around 70C) for 4-5 hours. This results in a perfect medium rare […]
When I think of puddings, I think of British desserts. Images of boarding school classics such as Jam Rolly Polly or Spotted Dick instantly come to mind. I’m not sure where Sticky Date Pudding originated but Australians have made it their own and I think it would have to be one of the most popular […]
This baked chicken dish from David Lebovitz is so much greater than the sum of it’s parts. You would never guess from the short ingredient list that the finished dish could be so tasty and complex and for such little effort. In 45 minutes dinner is on the table and better still there’s only […]
Americans take their burgers seriously. Gone are the days when burgers were just the domain of fast food joints. Now big name restaurants are getting into the act and everyone’s after the “best burger in town”, and willing to pay for it. Minetta Tavern in New York City charge $26 for their Black Label Burger […]
The Puy lentils of France are my favourite lentil. They retain their shape and bite no matter how long they seem to cook for. In this recipe red wine and beef stock are the liquids used to cook the lentils and as they reduce down during the cooking time they become a wonderful sticky sauce […]
I’m not a big fan of marinating steaks, I prefer them au natural. Lamb however, and especially cutlets, benefit from a marinade and this recipe is one that I use often. The Balsamic and red wine tenderised the meat and the hint of honey enhances the lambs natural sweetness. If it’s not barbecue weather […]
I’m constantly looking for good garlic bread recipes. I’ve tried many different ones, from baguettes to pull apart loaves to sliced ciabatta, with cheese or without, olive oil versus butter etc etc . This garlic pizza bread which I made recently was really good and probably the garlic bread I’ll revert to going forward. If […]
Prawns, garlic and cream are a heavenly combination. This pasta is one of my favourites but maybe not something to indulge in every day. It’s rich and delicious and just the thing for a cold night when you don’t have much time to get dinner on the table but want something super tasty. Ingredients – […]
S’Mores are a classic American campfire tradition. Chocolate and marshmallow are wedged between Graham Cracker biscuits and held over the fire until melted and gooey. Sounds great and incorporating that concept into a pie is even better. This pie is rich so small slices are called for. The best way to cut it is when […]
Mustard With Mutton 