Vanilla 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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Every year on Christmas Eve I like to serve up a joint of gammon, that inevitably gets served up on Boxing Day as yummy leftovers. I’ve got a ton of gammon recipes on here, such as honey roast, salted caramel and more. This year I had an excess of champagne (disaster!) so I just had to use it. The process is […]
Read more“Wasssuuuup” as Simon Mayo greets of late. There’s been loads gong on late, some things made it to the blog and some things didn’t. Here’s a quick round up of odds and ends. A lot o’ hot choc – these hot chocolate drinks from Hans Sloane are all truly excellent. Rather than some mysterious powder, you get little nuggets of chocolate […]
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