When you order the ‘steak experience’ at a Miller and Carter restaurant you get to choose a sauce. I’m a big fan of the beef dripping sauce but the fruity bordelaise is a good choice. Want to know how to make it at home? This how you can make the bordelaise sauce Miller and Carter style. Bordelaise sauce is a […]
Read moreThis is a cracking bread recipe, perfect with dips and spreads. One of those that can be tweaked according to what you’re in the mood for. I’ve also used it as pizza base and it’s great there too. Shallot and rosemary foccacia (makes a loaf about 20cm square): 750g plain flour 15g salt ½ teaspoon sugar 2 x 7g sachets […]
Read moreI’ve been running wild on rose veal lately, courtesy of Farmers Choice. I’ve really got a taste for this Dorset-raised calf which has a loose texture and a delicate beef flavour and so deserves to be back on the menu. I’ve paired the meat here with a subtle mushroom veloute and earthy champ-style mash. Veal with mushroom veloute and champ […]
Read moreI made another omelette (though with pancetta instead of chorizo this time, all smoky and perfumed) and wanted some sort of side salad to balance it out. I hit upon the idea of juicy tomatoes paired with sharp raw shallot. I didn’t want the onion too raw so I allowed them to break down a little in vinegar for a […]
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