Wow, how exciting is that title?! You’re desperate to read on, aren’t you. I wanted to make my own ham. I think all these home preserving techniques are getting lost, and the results you get are so unique and personal compared to vacuum-wrapped plasticky salt logs. I’ve started here with pork leg, very inexpensive. I then made an 85% brine […]
Read moreSummoned to a classy 70s party, I was asked to provide some canapés and I do love a challenge. The host was some mean foodie himself, so I can’t just roll up with a tube of Pringles and Iced Gems. My mind starts grinding back to the old clichés: prawn cocktail, melon and ham, glacé cherries… a little browsing and […]
Read moreSeasonal is the name of the game here; everything’s bursting with readiness. Using my stirfry principles as per Yaki Soba, I add strips of beef, then put to one side. Then I fry carrots and red cabbage until tender, then add beansprouts. Now come fruits: blackberries and a sliced plum. Then the beef goes back in and it’s all pulled […]
Read moreI was extremely pleased with this. I knew a cold evening was coming up and that we had guests round, so I wanted something big, hearty and packed with warming flavours. I knew I had to look to tomatoey-based stews to heat the cockles. I also really wanted something paprika-y. Here’s what I came up with. I griddled some thickly-sliced […]
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