Month: April 2014

Cheeseboard : Gruyere – Chicken Cordon Bleu

Cheeseboard : Gruyere – Chicken Cordon Bleu

We’re off to Switzerland this morning and cooking with one of the most versatile cheeses made,Gruyère, and a timeless classic made with chicken. Here are some facts about this delicious cheese. Gruyère is a hard yellow cheese that originates in the Swiss cantons of Neuchatel, Fribourg, Jura, Vaud and Berne […]

Meat Free Monday – Parmigiana Di Melanzane

Meat Free Monday – Parmigiana Di Melanzane

Welcome to Meat Free Monday and one dazzling dish from Italy,Parmigiana di melanzane. Aubergines are a huge favourite in this house and making this dish is a must on this fine spring morning. Like most fabulous Italian dishes, the ingredients are minimal but the flavours are magnificent. You can make […]

Eat More Fish – Spicy River Cobbler Stew

Eat More Fish – Spicy River Cobbler Stew

We love to try new fish and we’ll only ever buy ethically sourced or sustainable fish. So why aren’t more people thinking outside the box? Okay everyone has their favourite fish, In the UK the nations favourites are  is still Tuna,Salmon and cod. We eat a whopping 72 tonnes of […]

Meat Free Monday – Stone Soup

Meat Free Monday – Stone Soup

Welcome to Meat Free Monday this glorious holiday morning, If you spent yesterday over indulging in chocolate then perhaps todays recipe will leave you feeling refreshed and a little more saintly? I adore the story of Stone Soup and cannot wait to make a batch later today. Here is the […]

Sunday Lunch – Seared Wagyu With Ponzo Sauce

Sunday Lunch – Seared Wagyu With Ponzo Sauce

Wagyu (the literal translation is “Japanese cow”) refers to several breeds of cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of unsaturated fat. The meat from such wagyu cattle is known for its quality, and demands a high price. In […]

All Shook Up : Brandy Cocktails

All Shook Up : Brandy Cocktails

In a new monthly feature we’re going to be looking at the history of a particular drink and the cocktails associated with it. Today its brandy. A firm favourite in this house, usually savoured in a balloon after a particularly good meal as a digestif. What are your favourite brandy […]