Month: November 2013

Store Cupboard: Old Bay Seasoning – Shrimp Boil

Store Cupboard: Old Bay Seasoning – Shrimp Boil

You can have a plethora of ingredients at your disposal but its the herbs and spices we use with them that create distinctive flavours and present your ingredients at their best. Imagine some of the best flavour marriages in history ? lemon and thyme, fennel and pork, tomato and basil […]

Tilapia – Turkish Fish Stew

Tilapia – Turkish Fish Stew

Tilapia are mainly freshwater fish, that live in shallow streams, ponds, rivers and lakes, and less commonly are found living in brackish water. Historically, they have been of major importance in artisan fishing in Africa and the Levant, and are of increasing importance in aquaculture and aquaponics. Tilapia can become […]

Sunday Cure – Saucisson Sec

Sunday Cure – Saucisson Sec

We’ve got a new project for 2014, we thought we’d give you a sneak preview. We are about to start making our own salami, saucisson and smoked and cured meats and cheeses. We can’t wait. We thought we’d start this series of curing and smoking features with the iconic saucisson […]

Happily Ever Christmas Afters – Brandy Butter

Happily Ever Christmas Afters – Brandy Butter

It is thought by many that our so-called traditional Christmas meal of a turkey, a ham, a Christmas pudding doused in alcohol and set alight and the odd mince pie, is actually a creation of Charles Dickens.  gorgeous accompaniment to numerous desserts certainly only found real favour in the UK […]

Cheeseboard – Potted Stilton

Cheeseboard – Potted Stilton

We’re making a seasonal return to our cheeseboard for one of the all time greats – Stilton. Today we’re making potted Stilton in time for the festive season, a great addition to a drinks party or a pre-Christmas supper with friends and family. Stilton was actually first marketed by the […]

Heaven Preserve Us – Pickled Shallots

Heaven Preserve Us – Pickled Shallots

With Christmas creeping up on us its time to stock up on pickles to eat over the festive season and beyond. I love eating pickled anything and I’ve experimented lately with some more unusual pickles including fine green beans, okra and mooli, you’ll find the recipes in our new book […]

Doner Kebab

Doner Kebab

A pack of lamb mince in the fridge and a conversation with Caro’s daughter Isla about where to find  decent kebabs in London has inspired me to make my own version of the doner kebab. I have to say the only time I normally indulge in a kebab is after I […]