It’s not an everyday pairing this one: lightly spiced salmon paired with bitter-yet-buttery confit chicory. And it needs a bit of kit too, namely a sous-vide machine and a blowtorch. But the results really are worth it.
Read moreDo you use a hand blender in your kitchen? Certainly at this time of year, after a season of indulgence, soups are high on the agenda. And nothing’s better for blitzing down your ingredients and you can decide whether you want completely smooth or still rustic ‘n’ chunky. If your blender is falling apart, or you just don’t have one, why […]
Read moreVanilla is one of my favourite ingredients. It immediately perks up any dessert and baking, with it’s distinctive floral perfume. Heston Blumenthal says you can add vanilla as a substitute for sugar, as we so closely associate vanilla with so many desserts. I’ve been using some vanilla products from Taylor & Colledge who have been working with vanilla for over […]
Read moreIt’s a new year! 2014 was packed with stuff, like my first book, a trot round Chinatown, playing with a sous-vide machine and so much more. There was a conscious change of focus on my part too, blogging less direct recipes of chefs and working on my own creations much more. It definitely results in less visitors, but I’d like […]
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