One of my absolute favourites. Regular readers may have twigged that I adore dishes that totally celebrate their ingredients, and allow each one to stand up and be tasted whilst adding to each other simultaneously. This is my take on a classic Caesar salad. I hope Mr. Cardini will excuse me altering his recipe, but his core flavours are still […]
Read moreThis just reeks of fun. Dark and milk chocolate melted together with golden syrup and a dash of cream, then cornflakes stirred through. Happy Easter!
Read moreI’m in no way Jewish, but I’ve no problem in magpie-ing the best of other cultures’ celebratrory food. A passover classic then: brisket. I browned the enormous bit of meat in a pan first, then chucked in an onion, some celery, some garlic, some bay, red wine, Dijon mustard and beef stock. Lid on, I pretty much left it alone […]
Read moreThe first test for my new Kenwood: a proper cake. It was to take round someone’s house too, so it couldn’t mess up. I was going to go with a cookstr recipe, but I ended up with a Marcus Wareing one. I let the mixer do it’s thing on butter, sugar, cocoa, flour and eggs, then baked in the oven. […]
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