Winter
Boston (in Lincolnshire) Baked Beans
We might not have a rum distilling industry providing dark treacle as a by-product, but we do now have Hodmedod’s F...
Lamb braised in milk with garlic & fennel
This recipe is rather rich and luxurious, hailing as it does from New York's Italian super chef, Mario Batali,...
Kimchi and prawn fritters
As usual, I’m way behind the times but I’ve finally seen the light and kimchi has become part of my kitchen toolbox...
Warm lentil and sausage salad
Sausages and lentils are a great combination - pair them in a salad or a casserole depending on the time of year.
Crab & Chorizo Empanadas
Makes 20 / prep time – 20 minutes Preheat the oven to 180°C and bake for about 20 minutes.
Crab Cakes
Makes 12 / prep time – 30 minutes Preheat the oven to 180°C and bake for about 30 minutes.
Devon Steak Pasty
Makes 7/8 pasties / prep time – 30 minutes (excluding making the pastry)/cooking time Preheat the oven to 170°C ...
Fabada Asturiana
Tapas come in many guises, from simple tortilla to London-centric ‘picture on a plate’ restaurant creations but oft...
Carbonnade Flamande
You might think that a beef bourguignon becomes Carbonnade Flamande when you substitute red wine for beer but there...
Tandori Chicken & Squash
Baked harissa chicken with butternut squash.
Curried Parsnip Soup
A sweet, spiced and tasty soup to serve for lunch or as a starter with chunky bread.
Vegetable Harira soup
Not real harira but lovely nevertheless. The mixture of veg, grains and pulses, spices/sauces and salty lemon reall...
Poor Man’s Tagliata
The joys of a thick, BBQ’d and sliced on the bias, ‘Italian Tagliata’ style steak are worth striving for. Knock it ...
Broth of God
Stocks and broths are wonderful creations that we all should be making more of – not just because of their organole...
Beef, Cabbage, Apple & Horseradish Soup
a.k.a. Austerity Soup Is much a stew as a soup but, either way, it’s a robust and easy dish that doesn’t need cons...
Confit Duck Cassoulet
In the past I’ve been a little snooty about the duck confit and opted for a bit of lamb. But now that we know it is...