Pretty much every burger I’ve had recently that I’ve most enjoyed has been loaded into a brioche bun. This isn’t exactly fast food – you need to prepare the dough the night before you plan to bake – but I’d like to share the recipe because they are streets ahead of supermarket brioche. Continue reading
It’s one of my favourite times of the year in the vegetable garden. The peas and asparagus may be over for another year but the French beans, the first tomatoes and cucumbers and above all, the sweetcorn are ready for picking. Continue reading
It’s Shrove Tuesday next week so whether you like stacks of buttermilk pancakes dripping with maple syrup or more delicate thin, lacy crepes with lemon juice and sugar, I’ve got a few suggestions. Continue reading
No, these aren’t the muffins, they’re the builders. Meet James, Andy and Mick
It’s a lucky cook who has willing guinea pigs to experiment on. Usually it’s Him Outdoors but at the moment I have three extra: our builders James and Mick and Andy the roofer, who’ve worked through rain, hail and snow this week and have earned a bit of TLC.
A shout of “tea’s up” will usually bring them scrambling down the scaffolding and they’re always game to sample whatever I’m cooking that day. This time though I blackmailed them into having their photos taken: no picture, no banana muffins. Continue reading
I’m putting this out there ahead of my usual schedule because you might just want to plan ahead. In fact nip out to the shops right now and buy the ingredients because these American-style, strawberry-jammed pancakes are so good I very nearly inhaled them. Continue reading
I’ve loved kedgeree ever since a schoolfriend’s mum cooked a salmon version when I went round for sleepovers. She must have got rather tired of me begging for it every time I visited but to a child who’d grown up on traditional English pies and roasts it was the height of sophistication and exoticism. Continue reading
Oops, forgot the tomatoes
Shakshuka is a flavoursome mix of tomatoes, peppers and onions with eggs baked on top, which you can spice up or not, depending on your personal tastes. In North Africa, where this dish originates, it is usually served for breakfast. I prefer to start the day with something a bit less pokey but I think it makes a fantastic brunch, lunch or supper. Continue reading
Disapproving cat
The jury’s still out on the spiraliser. Is it the latest must-have kitchen gadget? I think that depends on your style of cooking and the sort of food you enjoy. Continue reading
I’m not a big fan of the fad for stacks, those teetering towers of food often topped with a couple of crossed chives, an artful pile of micro leaves or a shard of crispy chicken skin. As you usually have to dismantle them to eat them, by which time the food has often gone cold, I think they’re a prime example of form over function.
Messy but tasty
So I have no excuse for this brunch stack, which is just as gimmicky, although considerably less elegant than most restaurant offerings. Continue reading
I’m potty about pancakes and with Shrove Tuesday coming up it’s the perfect excuse to pig out. That’s what it was all about in the old days: the last chance to stuff yourself with gusset-busting goodies before the fasting and religious obligations of the penitential season of Lent.
So throw caution to the winds and break out the flour, eggs, milk, butter and sugar. You’ve got 40 days of Lent ahead of you to repent and atone. Continue reading
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