Wow, how exciting is that title?! You’re desperate to read on, aren’t you. I wanted to make my own ham. I think all these home preserving techniques are getting lost, and the results you get are so unique and personal compared to vacuum-wrapped plasticky salt logs. I’ve started here with pork leg, very inexpensive. I then made an 85% brine […]
Read moreI made this a while back but just found pictures of it so thought I’d share. I bloody love asparagus, but optimistically I’ll leave it til the season to wax then. This is a Jamie recipe, and deserves heaps of praise for making the most of it’s wonderful homely ingredients. It’s boiled new pots mashed together with cream, eggs and […]
Read moreSummoned to a classy 70s party, I was asked to provide some canapés and I do love a challenge. The host was some mean foodie himself, so I can’t just roll up with a tube of Pringles and Iced Gems. My mind starts grinding back to the old clichés: prawn cocktail, melon and ham, glacé cherries… a little browsing and […]
Read moreSeasonal is the name of the game here; everything’s bursting with readiness. Using my stirfry principles as per Yaki Soba, I add strips of beef, then put to one side. Then I fry carrots and red cabbage until tender, then add beansprouts. Now come fruits: blackberries and a sliced plum. Then the beef goes back in and it’s all pulled […]
Read more