When I was a kid, it was always my job to make the Yorkshire Puddings for Sunday lunch - as a family, we really liked Yorky Puds, and so we had them with any roast. Not just beef.
One of the reasons we liked them so much is that I was a wizard with the batter [...]
Tonight, we’re having roast beef and all the trimmings. That means it’s time to dig out my dog-eared copy of Floyd on Britain and Ireland, a paperback I’ve had for 20 years, and is long out of print.
Keith Floyd is one of my culinary heroes. Yes, I know, but that’s my thing and you won’t [...]
I’m very excited by this. You see, my wife loves computer games and spends hours of her spare time glued to the screen.
It’s OK. I can watch what I like on the TV, play jazz on the hi-fi or just read a book, undisturbed by any opposing tastes. But sometimes I like to prise her [...]
Last night I wrote the second of my ‘Essentials’ blogs. Today, I find no less than Marco Pierre White puts me right:
When cooking I don’t always season with salt, especially when it comes to meat. Instead, I like to season using chicken stock cubes (Knorr is my preference). I add a pinch or two when [...]
Along with Dry White Vermouth and Ruby Port, my other essential standby for sauces and gravies is Marigold Vegetable Bouillon. Added as vegetable stock (made with hot water) or as a pinch or two stirred into lower volumes, it somehow brings flavours together.
Aside from its inherent saltiness, there’s little to criticise. Nothing unpleasant like most [...]
Pat Chapman\’s Vegetable Curry Bible by Pat Chapman
Don\’t Sweat the Aubergine: What Works in the Kitchen and Why by Nicholas Clee
Soho Cooking by Alastair Little
In Search of Perfection by Heston Blumenthal
Gordon Ramsay\’s Sunday Lunch: And Other Recipes from the \ by Gordon Ramsay
