Yet another ode to the sprout. This one is my king of sprout recipes, decreeing that anything inedible to some can be rendered palatable if paired with bacon. I wouldn’t be without these on Christmas day; salty, sweet, chewy, with the greenery providing an excellent foil for all that indulgence. Merry Christmas! Maple sprouts with lardons and chestnuts: About 20 […]
Read moreWhile trying out Jamie Oliver’s method for roast potatoes, I had to have something to serve them with. At this time of year, gammon is both plentiful and reasonably priced so it seemed like an obvious choice. I favour the twice-cooking method; the boiling to do the actual cooking, then baking a glaze on the joint. This was a fairly obvious one […]
Read moreAfter favourable experiences with their wonderful lamb, I thought I was on to a winner with a jar of Balti paste provided by Abel & Cole. It’s not by them but by a company called Geo Organics. You mix it with raw meat (chicken in this case) then add tinned tomatoes. I served it with rice and spicy cabbage. It […]
Read moreThe matching of sweet with savoury has always intrigued me, particularly the South American favourite mole. I’ve never tried it but I really must get round to it. Whilst watching Market Kitchen the other day I saw cacao-magnate Willie Harcourt-Cooze injecting a pork shoulder with a spicy chocolate baste. Like him I am often disappointed with pork marinades: the flavour […]
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