While 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 […]
Read moreI’ve got a bit of a thing for curries at the moment, helped by recent repeats of Floyd’s India on Five. There’s tons of Keith Floyd’s typical ease, wit and of course plenty of great recipes. He tours the country and attempts to distill the tastes of the region into a handful of recipes. It never fails to impress me […]
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