Nothing teaches you more than sitting there in person watching a pro do what they do best. There’s far communicated more in the tiny details of their actions while they’re in the zone than they could ever write down and explain to you. I’m a hopeless golfer but the few pro tournaments I’ve been to have been fascinating, for observing […]
Read moreGot leftover red onion from making gravy? Add mushrooms for a great relish in a sausage sandwich. (No picture – it looks gruesome despite being very tasty). Red onion and mushroom relish: 1 teaspoon sugar 2 red onions, finely sliced ¼ teaspoon baking powder 100ml beef stock 6 chestnut mushrooms, finely sliced 1 sprig thyme, leaves picked 1 teaspoon mustard […]
Read moreA little treat from 30 Minute Meals: a black forest affogato. If I can’t manage a dessert at an Italian restaurant, I’ll try and make room for an affogato – an espresso tipped over a vanilla ice cream. Simple but tasty. The addition of cherries and chocolate to this makes it brilliant. Give it a try! Black forest affogato: 1 tablespoon […]
Read moreI was asked to devise the ‘perfect onion gravy recipe’ and that’s a challenge I don’t take lightly. So what should it be? For me rich and nourishing, with sweet and complex flavours. The onions are obviously key, but the stock makes a massive impact. Above all the gravy should positively drip umami. Lots of full, rounded savouriness. I used […]
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