ALL POSTS

I'm experimenting with different fats and this week's guest was mayoinnaise. I was sceptical but would use again (probably if I didn't have beef dripping or goose fat available). They had an amazing smell, crisped up nicely and brough a subtle sweet element (sort of caramelised crunch). I preheated the mayo but it doesn't melt so definitely toss the par boiled potatoes in it when warm. Ingredients Potatoes, peeled and chopped 3 tbsp mayonnaise (full fat) Sprinkle of polent

The search for the ultimate roast package continues. This was a perfect accompaniment to pork wellington which also has a mustard element. Will 100% be adding into rotation as I love cabbage but it can be bland.   Ingredients   1 head of cabbage, chopped into 2cm slices 300ml single cream 1 tbsp wholegrain mustard 1 tbsp olive oil 1 tsp garlic powder 1 tsp onion powder Salt and pepper   Method   Add the oil and chopped cabbage to a large pan. Season with salt and pepper and

Just like my Mum used to make. And boy did it take me back! So much more cost effective to buy a big bag of peas and just make the batch size you need. Ingredients    250g dried marrowfat peas (must be marrowfat  peas which are larger, have a higher starch content and contribute the right flavour and texture for traditional mushy peas) Boiling water 2 tsp bicarbonate of soda 3 cups water 1 tsp salt   Method   Dissolve the bicarbonate of soda in boiling water.  Place the dri

I love braised cabbage but this adds a bit of cream if you're not making cheesy leeks or similar.   Ingredients 1 savoy cabbage, leaves cut into thin strips 2 tbsp butter 2 cloves garlic, minced 1 tsp sea salt Pinch black pepper 100ml double cream  2 tbsp water   Method   Add the butter to a large pan and heat. Add the garlic and fry off for 1 min. Add the cabbage and toss into the butter, fry off for 2 mins. Add in the water and cover with a lid to steam for a few minutes.

Sprout recipe 3 and my personal favourite so far. Sweet and sticky. Would be great with guanciale if you want a more savoury flavour. Picture could have been better. Ingredients   200g Brussel Sprouts 2 cloves garlic, minced 2 tbsp balsamic vinegar 2 tbsp soy sauce 1 tbsp brown sugar 1 tsp olive oil   Method   Prepare the Brussel sprouts by removing any brown outer leaves and halving them. Mix the Soy Sauce, Balsamic, Garlic and brown sugar together to form the marinade. A

Sprout trials number 2. Did this one in the air fryer because it would be great to save oven space on Christmas Day. These were really nice and I will make again, but too zesty for Christmas Dinner. The old people would faint. Ingredients    250g sprouts cut in half 1-2 tbsp olive oil 2 tbsp lemon juice 3 tbsp butter 2 cloves garlic, crushed ¼ cup capers   Method   If using, heat oven to 180C (I used the air fryer roasting setting). Toss the Brussels sprouts with olive oil

Alix loves sprouts, I need them to be better. In anticipation of Christmas Dinner we're practicing different enhancements. This one was really nice although I'm concerned the parents will find them too sweet. Ingredients    250g brussels sprouts 2 tbsp olive oil 3 tbsp Dijon mustard 2 tbsp honey Salt and pepper 2 tbsp capers   Instructions   Preheat oven to 220°C. Coat a baking sheet with oil or line with baking paper. Whisk together olive oil, mustard, and honey. Slice bru

This is very rich for a side so I'd keep that in mind for what you put it on the side of. It's a creamy, rich rice that looks like rice...

Used the tea towel method I see in a lot of Mexican recipes for this and I do think it softenend the toasted rice. I'm going to remake...

This is a none spicy Mexican rice. I have never freid rice until brown before cooking it before, it make it retain and certain amount of...

My favourite thing from the chinese and it's getting so expensive so I was determined to master at home. First bits went brown...

I can't belive it, after hundreds of Yorkshiore puddings from various recipes (you did me dirty James Martin) the best one was - the one I was using already!!! BUT I was getting it wrong in the oven. The fan was flattening my puddings and the temp was burning the tops. Here is my final recipe and method. I used flat muffin tins (about 10cm each). Ingredients Beef dripping EQUAL PARTS - in bulk, not weight: Eggs Plain Flour Whole Milk Pinch of salt Measure out the flour, e

My old Yorkshire Pudding recipe began to fail me so I feel out with them for a long time, but in aid of Christmas I am back testing recipes. The first one is by Serious Eats (Amercians too!). Next up will be good old Yorkshireman James Martin. Did one batch after resting the batter for an hour, the other overnight and overnight was much better. They worked well in lower, wider tins. The higher muffin tin versions we a bit too doughy. Would make again in the wide tins. I

Not so much a recipe but a cool spin for Christmas. Also good if you're making festive parmos as it's lots of the same ingredients. ...

This has got to be the easiest thing to make and yes, it's really nice. Going to become a staple week night dish in our house....

Superior to the olive oil version in taste and crunch. Ingredients   2 slices white bread, cubed 1 tsp parsley leaf ½ tsp garlic powder...

Version three! This one is our favourite so far. It yeilds more sauce and is nice and thick. It's worth taking time to simmer it down,...

I have a Diane-ish sauce on here which I've made up over the years. This is a proper recipe by a real chef. It's a really good sauce...