One of the best young chefs in Suffolk is James Carn. It’s not just me saying that, he won the county title of Best Chef against very experienced competition in last year’s East Anglian Daily Times food and drink awards. Continue reading
I don’t know anyone who doesn’t like teriyaki although I’m sure now I’ve said that someone will put their hand up. I love it in pretty much all its forms, authentically Japanese and Westernised, although I have yet to eat a teriyaki burger. Continue reading
A Moroccan-inspired supper dish, this is perfect for those evenings when you want to rustle up something tasty but don’t want to spend hours standing over the stove. You can have it on the table in about half an hour. Continue reading
Truffles are divisive … you either love them or hate them, so if you’re looking ahead for a Valentine’s Day recipe for your beloved, it’s as well to check with them first. My husband once watched, with bemusement and possibly just a tinge of horror, as I troughed through an entire truffle-based menu at a French restaurant, from starter through to dessert. Continue reading
I love leftovers, I really do. Some people don’t, which makes me wonder whether they a) eat everything they cook in one sitting, b) have bulging bin bags of food waste or c) simply exercise better portion control than me. Answers on a postcard. Continue reading
When I first launched this ‘basics’ series I asked for suggestions from readers. Quite a few people asked how to make stock. I must admit I’ve been postponing a response as it’s a thorny subject.
If you’d like to know how to make a restaurant-standard demi-glace, or a bone broth that’s simmered for 24 hours, you’ve come to the wrong place. I don’t have the patience for the first or the inclination for the second. Continue reading
Personally, I’m very partial to cold cuts in the aftermath of the Big Christmas Day Blow-out and it’s rather nice to have a breather from all the cooking. But if you still have ham and turkey sitting in the fridge after that, these little pies are a real treat and the cranberry sauce gives them a lovely flavour lift. Continue reading
You can almost smell the autumn bonfires in this quick-to-cook casserole. Try it with buttery mashed potato or spoon it over a pillowy mound of soft polenta.
Some wild mushrooms are lovely in this dish if you can get them. Continue reading