Yet another ode to the sprout. This one is my king of sprout recipes, decreeing that anything inedible to some can be rendered palatable if paired with bacon. I wouldn’t be without these on Christmas day; salty, sweet, chewy, with the greenery providing an excellent foil for all that indulgence. Merry Christmas! Maple sprouts with lardons and chestnuts: About 20 […]
Read moreWhen a foodie mentions in passing that they are looking for really good biscotti, how can I not leap to the stove and bake some for a Christmas gift? Biscotti means “twice cooked” and that’s exactly what happens here. You make a big loaf of cookie dough, bake it through, then slice it up and bake it again to dry […]
Read moreWhile trying out Jamie Oliver’s method for roast potatoes, I had to have something to serve them with. At this time of year, gammon is both plentiful and reasonably priced so it seemed like an obvious choice. I favour the twice-cooking method; the boiling to do the actual cooking, then baking a glaze on the joint. This was a fairly obvious one […]
Read moreRegular readers may know that I pride myself on bloody good roast potatoes, somewhat boastful but I’ve put the hours in. But I’m never complacent, always on the lookout for tips and pointers to gild the already-golden lily. Nigella gave me the idea to use polenta, Heston put forth the idea of using potato peelings in the boiling liquor, now […]
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