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 [...]
Maybe a couple of days too late for most people - and maybe not strictly a recipe - but what the heck, I’ve had my waistline to see to!
Shred your leftover duck like they do with crispy duck in Chinese restaurants. Grab the most interesting rolls you can find, and pop them into [...]
For four people:
1.5kg organic chicken
1 bulb of fennel
1 lemon
1 large or 2 small heads of garlic
125ml dry vermouth
Extra-virgin olive oil
Salt and pepper
Heat the oven to 190 deg C or Gas 5.
Wash the chicken inside and out, dry and salt the cavity generously.
Remove any leaves from the fennel. Slice the bulb thinly. Lay the sliced fennel [...]
Makes nearly 500ml - I call that one serving, you may call it two
The flesh from half a large mango or one smaller
A handful of raspberries
One orange, peeled and quartered
Half a banana
A splash of apple juice from a carton to get the whole lot going (or if you want to dirty your juicer, [...]
Nothing out of the mainstream here. Just a comforting casserole for one of the cold, stormy nights we’ve been having recently.
Feeds two
350g braising steak
Around 20 pickling onions or small shallots
A small pack of button mushrooms, sliced or left whole according to size
Two sticks of celery, finely chopped
Oil - whatever you prefer, groundnut, vegetable or olive
Flour
Salt [...]
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
