Sage and onion. What does that conjure up when you read those words? To me, it means a savoury feast is heading my way. It’s synonymous with stuffing to me, an essential piece of a roast chicken dinner. Do you know what else is essential? A perfect roast potato. So why don’t we combine the two? Onion is a great […]
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It’s British Sandwich Week! If you needed an excuse to celebrate, rather than have a limp ham sarnie push the boat out and have a proper steak sandwich. Don’t just stop there: get decent bread, some onions, some mushrooms, some greenery and slap some lovely sauce on it. In this case I used one of Heinz’s new sauces: a creamy […]
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Sous vide might be the best method for cooking skinless fish. It allows a fish to be cooked to and held at the perfect temperature, without overcooking it to mush. That was the message from chef Russell Bateman at an event hosted by Great British Chefs at Le Cordon Bleu cookery school. Whilst I’ve played around with lots of sous […]
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There’s food that makes the generation above me turn misty-eyed: liver and onions, jam roly-poly, pickled eggs… Bread and dripping is another. That is, a slice of bread smeared with a slick of grease rendered from the Sunday roast and rescued cold from the pan. Creamy white fat speckled with pepper on soft bread… I don’t share that same nostalgia, […]
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