food October 21, 2017

Lamb cutlets and selected spring greens

Green and pink. Pink and green. Two of my favourite spring colours. Whether it be the beginnings of the berry season, the soft downy centres of broad bean pods, or the subtlety of spring lamb, they are colours that keep reappearing in the palette of...

food October 14, 2017

Chocolate pots with whisky cream

To me, a chocolate pot de crème is the best part of a chocolate tart without all the hassle of pastry-making – resting, rolling, blind baking, blah, blah, blah. If, however, you did want to go to the effort of making a tart – and I don’t judge – the...

food October 7, 2017

Poached eggs with asparagus and morels on toast

They are the harbingers of spring: asparagus and morels. Vastly different ingredients, but they foretell the joyous seasons of plenty ahead. Winter often seems eternal by mid-August: the cold is biting, the wet depressing and it is hard to feel...

food September 30, 2017

The best wine of spring 2017

A guide to the season’s top wines, from the experts at Cutler & Co, Supernormal, Cumulus Inc, Cumulus Up, the Builders Arms Hotel and Meatsmith.

food September 30, 2017

Catalan-style braised broad beans with smoked lardo

The warmer weather is not the only indicator of spring. For me, the sign that spring is here is the appearance of certain vegetables. Broad beans represent the season perfectly, and always find a place on the menu when they come on. The first of the...

food September 23, 2017

Strawberry tarts

To anyone who will listen, I am often heard banging on about the importance of mastering basic techniques. I find that in this modern world of ours we are bombarded with recipes from many angles: newspapers, the internet, magazines, television...

food September 16, 2017

Lamb kebabs with eggplant & Turkish chilli

This dish comes out of a tradition from central Asia. The meat changes from country to country, as does the preparation. Sometimes it is minced and shaped onto sticks. More often it is cut into chunks and skewered. A key flavour that makes a kebab a...

food September 9, 2017

Cotechino sausage with braised lentils

As antipodeans, cooler weather often sees us gazing northward to the food traditions of Europe. When I think of European winter food traditions, it is cotechino con lenticchie that always takes my fancy. Maybe it’s because I love to believe in the...

food September 2, 2017

Whole roasted baby cauliflower with tahini yoghurt and toasted cumin

What brought me to cook this for the page was stumbling across these perfect little cauliflowers in the local vegetable shop. These, roasted with a knob of butter and a good pinch of salt, were quite possibly the nicest thing I’ve eaten this winter...

food August 26, 2017

Caramelised onion and Gruyere croquettes

There’s no need to be coquettish about fried food. It has a deep allure, but let’s face it: fried food has taken a bad rap over the years. Trans fats, saturated fats, dirty deep-frying oil, questionable ingredients hidden under soggy, bad-tasting...

food August 19, 2017

Whole roast chicken with spiced pilaf

In essence, pilaf is rice that is cooked in a broth. Many rice-producing countries have their own version of this. The name is borrowed from the Turkish pilav. Whenever I cook a pilaf I usually cook it with meat of some description, whether it be a...