Pan-fried Plaice with Brown Shrimp and Lemon Butter Sauce
Some wonderful, large, really fresh whole plaice landed on my chopping board this week. They are superb, especially as the larger the plaice, the easier they are to cook without …
Some wonderful, large, really fresh whole plaice landed on my chopping board this week. They are superb, especially as the larger the plaice, the easier they are to cook without …
I’m a fool for cheese and crackers, so add something sweet, such as a medlar jelly, and I’m in heaven. Gosh, I don’t know where to begin writing about the …
The inspiration and credit for the bresaola in this recipe goes to Diana Henry’s book ‘Salt, Sugar, Smoke’. My good friend Richard Arbon (self-confessed food fanatic, sausage-making lover, best salt …
These are a few of my favourite ingredients interweaved into this one recipe. I can hear you cry: “yet another complicated recipe!”, so I apologise loudly and proudly my friends …
Hmmm, I’m sitting here toying with my thoughts and deciding whether or not I should give my secret away. OK, so it’s not really a secret as most of the …
This is my kind of food and perfect for this time of the year. The smell that lingers in the kitchen is simply wonderful and inviting and is the kind …
Last year we won the 2013 Scotch Egg Challenge in aid of Action Against Hunger. The winning eggs are Smoked Venison Scotch Eggs and, not only do they sell like …
‘Tis the season to be jolly, tra la la la la la la la la… I can’t sing but I can’t help myself bursting into song and feeling the festive …
I love making fudge and as I made some again yesterday to serve as part of our sweet treats selection, I thought I would don my ‘Christmas hat’ and give …
‘The British Larder – A Cookbook for All Seasons’ is celebrating its first anniversary. Wow! How quickly does time fly?? Well, I’ve had a tremendous year referring back to my …