I seem to have a thing for baldy guys with glasses.
No, not that one this time. I'm talking about Adrian Edmondson.
I was a fan of the Young Ones growing up. Though I suspect I was too young I would sneak a look at my brother's VHS tapes. Hole In My Shoe was the first song I bought. I kinda liked Filthy Rich and Catflap but I didn't understand why Vyvyan and Rik were so different. Then Bottom arrived and I was … Continue Reading ››
Ox cheek can be an acquired taste. A great big slab of meat that can be quite irony and offally. Someone that doesn't need convincing is our Kavey, who can wax on the subject for hundreds of words
. If you haven't joined the army of converts, maybe this sous vide ox cheek recipe will change your mind.
As the English weather warms up we turn our attention to grilled and barbecued food. A strong, charred piece of meat, … Continue Reading ››
I've been enjoying Tom Kerridge's Proper Pub Food
, a series where the affable chef cooks some of his favourite dishes. It's got some great ideas and tips, and a decent range. I don't think anything's going to top the brisket from the first episode, a sandwich piled high with pickles and other goodies. "You can buy salt beef, but I've made my own" got my attention. The Tom Kerridge salt beef was thick and flaky so I … Continue Reading ››
I was coming home on the train and decided it would be pie or nothing for dinner. Luckily all the ingredients were on hand. Patchwork for two reasons: I had some squares of puff pastry to use because I'd absent-mindedly cut loads more than I need when making sausage rolls; and ended up using a hodge-podge of all odds and ends things I like.
Patchwork pie (serves 4 - 5):
500g beef mince
100g mushrooms, sliced
1 sprig rosemary, leaves picked
1 … Continue Reading ››
Student food can mean an endless diet of jacket potatoes. If this is the case you can ring the changes with my puffed-up potatoes and incorporate whatever you have in the fridge to round out your dinner. The whisked egg whites lift the stodge of dense potato and gives a soufflé-like finish. It takes a little longer to make than a regular "jack pot" but I think the finish is worth … Continue Reading ››