Month: November 2017

Tempura Sprats

Sprats. One of those pleasingly blunt, borderline expletive words. It’s up there with “sloes”, “Yarg”, “clod”, “Gurnard” and “sticking”, when it comes to foods that are as much of a…

Paneer, spinach and pea makhani

Hello, it’s been a while. Don’t worry, this isn’t another one of those “sorry I haven’t blogged in ages” posts because I don’t really see the point of those. Personally,…

Lamb Diane with Feta and Dill

If you’re after boozy, creamy, gorgeousness as well as a full on exercise in kitschness, then look no further. I’ve always preferred lamb to beef so decided to give some…

wafu doresshingu

AKA Japanese salad dressing. I used to buy bottles of this stuff ready-made before I realised just how easy it is to knock up at home (except for the bit…

miso courgette tart

aaah miso-cream cheese. My new addiction; this happy, happy accident has proved incredible on toast, in smoked fish sarnies, smeared over celery sticks and of course, straight from the spoon.…

piccalilli

In need of some Christmas gift inspiration? Want something that looks and tastes like way more effort than is actually involved? Look no further than home made piccalilli. Your lucky…

health nut balls

There’s a special place in my kitchen cupboard dedicated to all those crazy life-enhancing ‘restorative’ health foods I’ve purchased in a guilty haze after overdoing it or when I’m feeling…

char siu duck

I can think of few things nicer to slowly crisp in the oven than char siu duck. Goose perhaps, but that’s trickier to get hold of.By giving the tender, fatty…

Farmison

It’s been one of those months. One of those endless months where every cupboard is ransacked for pulses and grains to eke out. One of those never ending months where…

Larb

Larb, larp, laap whatever you call it, this Lao mince salad has started regularly presenting its zingy little face at our dinner table. Hot, caramelised meat plus frying pan juices…

Smoked aubergine youvetsi

Summertime stodge. Nobody nails it quite like those canny Greeks. This classic melange of lamb, tomato and rice-shaped pasta is the ideal thing to simmer up and leave on the…

barbecued fish and chips

Not really. Because actual barbecued battered fish and vinegar sodden chips would of course be pretty disgusting. This is a much fresher version of that classic British marriage of fish…