I’ve been on a mad rush of curries lately. With how much I’ve enjoyed Leon’s crispy roast cauliflower in the past few months, it occurred to me that this method of cooking is identical to the tikka style of barbecuing the meat separate to the sauce. With the addition of lentils to make it a fuller meal and Patak’s taking care of […]
Read moreThis particular Bavarian feast was inspired by EssexEating wandering through a German Christmas market and being tempted by the wurst and sauerkraut on offer. I could take his Tweets no longer, and dove off to the supermarket to build it up. I’ve not made true sauerkraut, but dressed cooked white cabbage in a sharp and tangy sauce instead. I’ve tried […]
Read moreThis dinner was made super-fast by the addition of two dead handy ingredients: Waitrose Cooks’ Ingredients Onion Curry Base and Patak’s Balti paste. This wiped so much time off the cooking, all I was waiting for was the cauliflower to get tender. The Waitrose onion curry base is particularly great; sweet, spicy and tender onions, garlic, ginger and chilli in […]
Read moreI was fortunate enough to be sent some lovely bits and bobs by the Welsh lamb board, and asked to write up a recipe. It was an easy ‘yes’ from me, as I am a massive fan of Welsh lamb, with it’s rich meatiness and deep savoury grassy notes. And this lamb was truly delicious, some of the best tasting […]
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