I was asked how to do ‘real’ gravy recently, and this seemed the right place to put it. It’s somewhat chicken-and-egg – for the perfect gravy you need to have had a previous roast from which to get your stock. And so the cycle continues. If you don’t have a decent home-made stock, and it’s not always possible, I’m a […]
Read more
Spring is surely here when lamb is on the menu. Wonderful, succulent, English lamb. I used a shoulder; just as interesting and tasty as a leg, but half the price. A trickier carve I’ll grant you but I can suffer that for luscious tender meat. With the benefit of ample time on a Sunday, I fancied a slow roast on […]
Read moreLast week I watched a great series from the wonderful Hardeep Singh Kohli, Chefs and the City, where norms bring their signature dish to battle against a pro chef. One guy lost in a brazen fashion, daring to take on a French chef at something right up their street. He was destroyed, but there was something promising in his quail wrapped in […]
Read moreYet another Jamie winner, and yet another triumph from my friendly neighbourhood butcher. There’s three distinct parts here: pork chop, spicy cabbage, and roast swede. Swede first: peeled and diced, tossed with salt, pepper, oil and thyme, left to roast for 45 mins. Then the pork. I made a rub first by grinding fennel seeds, paprika, salt and pepper […]
Read more