Taking Stock
When I worked in the restaurant, every afternoon we made big simmering vats of stock which we would then reduce overnight. Each time, we would peel…
Coda Alla Vaccinara
I love meat that needs cooking for hours until it falls apart. Cheek, shin and brisket for example all go really well in the slow cooker.…
Rib Tickler
As Phil Collins once said in Genesis, “He took one of his ribs, and from the rib he made a woman.” Now I’m not as talented…
You’ve Pulled
There’d probably be a punch up about who first baked bread and covered it with toppings. Probably, as with everything it was invented in ancient Egypt.…
Chicken Kebab
I have no idea why it’s so hard to buy a single pepper in the supermarket sometimes. I wanted a red one but they only had…
Peppering the Conversation
Here is my emergency, last minute roast pepper side dish for Sunday lunch.
Who You Calling Chicken?
When buying a few quick supper things for the children the other day (I don’t always have time to cook, you know), the ingredients on…
On the Case
Tomorrow the children go back to school after six years off for Easter. I think we’re all looking forward to it. It has been good having…
Raising the steaks
Sometimes on the weekend I can spend the afternoon in the kitchen, prepping lots of ingredients and dishes, enjoying the calm of a Saturday or Sunday.…
Roast chicken with mashed potato, creamy leeks, fennel seed and peas
I think it far better to buy a whole good chicken and roast it all than buy expensive packaged bits. At the very least you can…
The Modern Husband 