Not terribly sophisticated but you can’t beat a piece of gammon. I rubbed the steaks first in a little fennel and black pepper before griddling both sides. This gave the outside of the meat a lovely charred finish, with the perfume of fennel and spike of pepper lingering amid the meaty saltiness. When it comes to mash I prefer to […]
Read moreA savoury pie topped with potato, just the ticket. Pieces of lamb neck sweated with onions, tomato puree and lamb stock, then topped with sliced potatoes for a topping.
Read more“How easy is it to make duck confit?” This was the question thrown at me from over the desk. I paused for a moment, trying to decide how to answer. “It’s fairly easy technique, though you are dealing with a face-meltingly hot bowl of fat.” I’m not sure whether that’s encouragement or not, but it was too late for me. I had […]
Read moreYou can’t beat a piece of meat in breadcrumbs. That feeling as you sink your teeth into the crunchy coating and it gives way to tender, juicy meat… A little flavouring in the breading and it’s slightly different every time. I always try to blitz a leftover loaf and chuck them in the freezer so I’ve always got a bag […]
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