CHICKEN WITH CREME FRAICHE & VERMOUTH: This recipe is taken from Diana Henry’s fabulous cookbook “From oven to the Table”. We just love her books, and her chicken recipe are “to die for” and this … Continue Reading →
BRAISED OX CHEEKS
Ox cheeks are an under used meat, yet when treated right this unsung hero will deliver on flavour and might produce one of the tastiest meals you have ever … Continue Reading →
WHITE ASPARAGUS RISOTTO
The season of the asparagus is here now, and as luck would have a friend of Ginette’s grows both green and white. So even in these lockdown days a bag … Continue Reading →
SPANISH POTATO SALAD DRESSED WITH OLIVE OIL VINEGAR AND TUNA
This Spanish potato salad recipe makes the perfect summer salad. “Patatas aliñadas” are a traditional tapas in Andalusia an is one of those dishes that doesn’t necessarily impress at first … Continue Reading →
CHICKEN WITH CREME FRAICHE & VERMOUTH
This recipe is taken from Diana Henry’s fabulous cookbook “From oven to the Table”. We just love her books, and her chicken recipe are “to die for” and this … Continue Reading →
SLOW ROAST HOISIN PORK SHOULDER WITH RADISH AND CUCUMBER SALAD
We love the recipes of Diane Henry, her recipes are packed full of flavour. This recipe does not fail to deliver on flavour. The hoisin marinade really hits the spot, … Continue Reading →
CELERY MOSTARDO
By This Celery Chutney is actually based on Italian mostarda or “mustard fruits”. This recipe uses the basic principle of cooking the main ingredient in a syrup and adding a … Continue Reading →
ROASTED CELERY WITH CHICKPEAS AND SOFT BOILED EGGS
Celery is a rather underused vegetable often served in the 80s as a crunchy accompaniment to cheese. Its almost medicinal flavour provokes a “Love it” or “hate it”response. … Continue Reading →
RHUBARB BELLINI
This was the apertiff we shared with our friends Cathy and Nigel, during our “virtual dinner party” Ingredients 300 g rhubarb , trimmed and finely sliced 75 g sugar … Continue Reading →