Carrot Cake

This is a really easy cake to make and the results are great, as long as you stick to the recipe. Once, I added more carrots to make it ‘even better’ but all I got was an inedible gooey mess – I guess the mixture was too heavy to rise properly. Three medium carrots is Read More

Chicken Chasseur

French classic, also known as hunter’s chicken, in a tangy tomato sauce. Freezes well and makes a great mid-week dinner or lunch. Chicken Chasseur   Print recipe Prep time 15 mins Cook time 30 mins Total time 45 mins   Author: Recipe type: Main Serves: 4 Ingredients 1kg chicken thighs or legs 8 ripe, Read More

French crêpes with lemon and sugar – Shrove Tuesday pancakes

These French crêpes can be filled with pretty much anything, sweet or savoury (just skip the sugar). In this particular recipe, I use fresh lemon juice and sugar, although blackcurrant jam and sour cream work very well too! French crêpes with lemon and sugar – Shrove Tuesday pancakes recipe   Print recipe Prep time 5 Read More

Slow cooked pork with smoked paprika and lentils

I normally slow cook with beef, but this sweet and smoky pork stew went down really well last week. You can freeze any leftovers for a mid-week dinner.

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Individual steak and Guinness pies with puff pastry lids

This is a winter-time household favourite.  I prefer to use ramekins rather than a large pie dish as there’s  less risk the pastry will become soggy.

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Baked camembert with red onion marmalade

A great weekend lunch for two on a cold winter day. The onion marmalade will keep for a couple of months in the fridge.

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Green tomato chutney

We’ve had loads of unripe tomatoes left on the vine this year. As the nights are getting colder and there’s a risk of frost, I thought I would make a green tomato chutney. My recipe is based on Nigel Slater’s with a few adjustments – I simply used whatever I had in the cupboard.

I was a bit worried about the  amount of sugar that went into it but give it a few days in the jar and it’s nice and tangy and not too sweet at all. It goes really well with cheese or ham.

The amounts given make around 1.5 litre of chutney.

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Beef bourguignon

Traditional beef bourguignon is made with cubed braising steak. I use a whole brisket sometimes – it looks really good when sliced and makes a wonderful dinner party dish. It’s best prepared a day in advance so that the flavours develop overnight. Serves 6.

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Stripped Back by Ben Spalding at Broadway Market, E8

I found out about Stripped Back on Twitter during my first visit to Broadway Market. Apparently, a professional chef with experience at many Michelin-starred restaurants was serving fine dining meals from a stall in a children’s playground at a very reasonable price of £17.50 for four. Only which playground? It took me a while to find the right one, and even when I was standing right in front of the Stripped Back stall, I still couldn’t see it because the whole set up is very low key.

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Slow cooked BBQ ribs

It’s funny how some perfectly reasonable adults, mostly men, refuse to eat meat on the bone… Well, I’m not that person, I like a good, slow cooked rib smothered in sticky sauce. A kilo of ribs will feed two very hungry people. I normally get mine from the Ginger Pig in Borough Market.

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