Shallots

brett

Flame-Grilled Mackerel with Smoked Eel and Shiso

When Brett Graham invited me to visit him at the Ledbury in Notting Hill to share one of his signature dishes , I was truly honoured and incredibly excited.

Brett cooked for…

belly_of_pork

Pot Roast Pork Belly

I love pork and only buy British pork. It does make me angry when I see supermarkets stocking pork from alternative origins. I can’t understand the reasoning behind it as…

coq_au_vin

Coq-Au-Vin with Parsnip Cream

Coq-au-vin is an old classic and one of my favourites. The beauty about this  dish is that it can be cooked in so many ways and  presented in various styles…

cottage_pie

The Ultimate Cottage Pie

The inspiration for this dish came from my very first couple of weeks working in contract catering. At first, the change  from restaurants to the contract catering world was fierce…

soup_jerusalem_artichokes

Jerusalem Artichoke and Haricot Bean Soup

This Jerusalem artichoke and haricot bean soup is rich, velvety and highly perfumed. The distinctive perfume of the Jerusalem artichoke is not everyone’s cup of tea but it certainly makes…

red_lentil_soup1

Spiced Red Lentil Soup

The fragrant but subtle tones of the spices and herbs make this soup incredibly moreish. I love the natural vibrant orange red colour which is bright enough to make a…

piccalilly

Cauliflower and Shallot Piccalilli

Piccalilli is the king of the pickles. Once a year in a rather ceremonial fashion there is an official piccalilli making date in our household calendar.This occurs just before Christmas…

pheasant_pie_raw

Pheasant, Aegean Prune, Girolle & Chestnut Pie

The Game season and autumn is in full swing. The joys of walking in the woods on a crisp autumn day, seeing the chestnuts falling from the trees and a…