Month: November 2017

I lived above a kebab shop in Brighton when I was a student. It was a terrible place, but I learned two things. One was to wrap 1p coins in…

Pic: Patricia Varela/Flickr The door squeaked behind him, as it did every evening when the old man walked in. He turned and smiled at Mr Dutt, who was teaching his…

For this to be a success, the chicken needs to be hacked into about 15 smallish pieces. So get your chopper out and plaster the walls or, better still, get…

I finally realised it the other night. I was wandering through the streets of Aguilas, a small, seaside town in southeast Spain, looking for a place to watch England get…

This is the first in a series of blog posts I intend to post about my experimentations with cooking in a kettle. I was put on to the idea by…

Herring melts or milts – the soft, creamy roe of male herrings (vastly different from the female ‘hard roe’) – have to be one of the most underrated foods in…

This is the second in a series of blog posts I intend to post about my experimentations with cooking in a kettle. I was put on to the idea by…

This is a very good way of using up cooked rice from the night before and makes an excellent breakfast. It’s also a good way of using up courgettes from…

They say you never stop learning about food, which is why I’ve just started a Level 2 NVQ Diploma in Hospitality at the tender age of 84.That and also because…

Week one of my cooking apprenticeship certainly had a ‘surf and turf’ flavour to it. On the morning we made beef olives, we also knocked up another classic from the…

I went in for an extra college day and joined a chef who needed to tick off his bread “units” for our Level 2 Diploma in Hospitality. I haven’t done…

Bread pudding probably dates back about 30,000 years to when our ancestors first started growing cereal grains. No doubt they would have pounded the grains into a paste with water,…

This is a dish we knocked up for a function night at the college restaurant – a supreme of salmon smoked in lemon and ginger tea, and then pan-fried until…

I watched a documentary the other night which featured a former jailbird who was giving advice to his wayward, younger brother in an attempt to keep him on the straight…