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 →
BEEF AND GUINNESS PIE
British Steak and Ale Pie is a classic dish found in most pubs around England. Tender pieces of steak are cooked with vegetables and beer or Guinness then wrapped in … Continue Reading →
STEAK AND KIDNEY PIE
Make the most of inexpensive cuts of beef for this steak and kidney pie recipe: meltingly tender after long slow cooking. Its both rich and hearty. Tender pieces of beef … Continue Reading →
WIENER SCHNITZEL
Wiener schnitzel means “Viennese cutlet” in German, and it is one of Austria’s most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected … Continue Reading →
SLOW ROASTED CRISPY PORK BELLY
This is a pork belly that’s slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned … Continue Reading →
CAULIFLOWER PUREE
Creamy Mashed Cauliflower is often touted as a low carb alternative to mashed potato, but it’s actually a delicious side dish in its own right that regularly makes an … Continue Reading →
VERMOUTH JUS
Vermouth Jus. A jus is an intensely-flavoured, meat stock reduction sauce favoured by French restaurants to serve alongside meats and fish. Jus is more savoury and complex in flavour than … Continue Reading →
RICH BEEF STOCK
Homemade beef stock is easy to make with roasted beef bones and trimmings, along with vegetables, water, and herbs. Although it takes several hours for the stock to simmer to … Continue Reading →
QUINCE JELLY
The secret to a good quince jelly, I think, is to simmer the fruit for a long time so it reaches a beautiful pink colour. Like crab apples, quinces turn … Continue Reading →