The Cobb salad is notable chiefly for being named after the owner of an old Hollywood restaurant, the Brown Derby, which was built in the shape of a brown derby hat. Well, bowler me over, this was Tinseltown in the 1930s. I’ll have mine with a side order of whimsy, please. Continue reading
If any toad in the hole can be considered light, this is it. Rather than solid old sausages the Suffolk Toad is filled with comparatively dainty rolls of pork (or veal or chicken) with a herby, lemony stuffing. And if that sounds as though I’m hedging my words with lots of qualifiers, well, it is a batter pudding after all. It’s really very good, though, and I’d urge you to give it a try, especially as it’s British Yorkshire Pudding Day on Sunday. Continue reading
Felled by a particularly noxious cold, all I want to eat right now is a vat of turkey broth. But if you’re looking for something light and veggie in the aftermath of Christmas you might enjoy this butternut and chard roulade. Continue reading
If you haven’t tried quail, you’re in for a treat. If you’re an old hand, you know how good these little birds are, like tiny, tasty chickens. Here, I’ve cooked them in a classic creamy French sauce with white wine, tarragon and grapes. Continue reading
We’re all cooking under pressure these days, aren’t we? Energy and food prices are rocketing, we’re on the brink of another recession (some say we’re already in one) and the government is making a dog’s breakfast of the UK economy. Or a pig’s ear, if you prefer a different beastly metaphor. So it makes sense to cook with economy. Continue reading
If you enjoy seasonal eating this pork and pear casserole is the perfect celebration of autumn. The combination of tender meat, piquant sauce and sweet, yielding pears makes a comforting but far from ordinary meal. I made it for visiting family the other week with one eye on possible leftovers and between us we scoffed the lot. Continue reading
A lovely autumnal salad that works as a starter or a main course, this combines roasted beetroot and blackberries with walnuts and feta, dressed in a pomegranate vinaigrette. Continue reading
Ham with Cumberland sauce is a traditional British recipe dating back to Victorian times and there’s a reason for its staying power. It’s really very good. Continue reading
Phew! It’s been too hot to cook, hasn’t it? We’ve spent the heatwave guzzling gazpacho and snacking on salads. But a sudden influx of (very welcome) visitors made me revisit the fridge for something other than just sticking my head inside and wishing I could climb aboard. So – ta-dah! – please allow me to introduce you to my goat’s cheese and tomato tarts. Continue reading
I’m a huge fan of compound butters, especially when they feature garlic in any form. This bone marrow and roasted garlic butter is sensational with beef, as you might expect, and gives extra oomph to an already well-flavoured sirloin steak. Continue reading