Guinea Fowl Lasagne

I can’t pretend this is a quick meal to make, but I can promise it’s worth the effort. Guinea fowl is a delicious meat, with a full flavour like you imagine the very best chicken will have but which it so rarely does. It is robust enough to stand up to the red wine in the ragù recipe here.

Continue reading

Pork Fillet with Morcilla

Morcilla, if you’re not familiar with it, is Spain’s answer to black pudding. I prefer it to most British types, as it’s (usually) mildly spicy with paprika and cinnamon and it is generally less fatty. By all means use your favourite black pudding or the French boudin noir if you prefer. Continue reading

Cheese and Biscuits

Historically, Suffolk cheese doesn’t have a good reputation. The most infamous was Suffolk Bang, which was so hard it was reputedly stored hanging from the kitchen ceiling, so it could be swung over the fire to soften it enough to cut. Continue reading

Hake with Chorizo and Olives

Image of Christmas baubleI love Christmas – wrapping the presents; the ritual of decorating the tree, a process which in our house usually extends to smothering the entire ground floor of the house with garlands and glitter; collecting the turkey from the farm; making the stuffing, the pigs in blankets, cranberry sauce and all the other essential elements of our family Christmas dinner; setting the table with bits and pieces of inherited and precious silver and glassware (I don’t much enjoy polishing these but hey, they usually only come out once a year); the sound of car doors slamming as the extended family arrives and piles into the house with luggage and presents and wine and boxes of crackers and hugs all round; the laughter and jokes, the inevitable is-the-turkey-underdone-or-overdone moment, and the after dinner tradition of charades around the table, which only one of the family is actually any good at (take a bow, Alice). Continue reading