How to make sugar garnishes….
We do a lot of work with sugar caramel in the restaurants, they are an inexpensive but effective way of finishing a dessert and their versatility alows us to flavour and shape them whichever way we wish.
I’ve attached a couple of photographs to show you how we make a ’sugar spiral’. […]
What does a ripe bhut jolokia chilli look like?
A couple of years ago I managed to grow the world’s hottest chilli; the bhut jolokia which I wrote several posts about. These have attracted many visitors to the site along with a lot of questions on how to grow them but also when to tell when […]
Cooking fillets of flat fish
Is the turbot the grandest fish of them all? I’m not sure what the dover sole would make of that but it’s certainly right up there. If price was the single determining factor then the answer would, at the time of writing be a resounding ‘Yes’!
It is a wonderful fish which […]
How to preserve tomatoes….
Anyone who has grown tomatoes will, if it’s gone according to plan know what it’s like to have a glut of them. All it takes is a decent Summer and you’ll have a vine full of bright red fruits with nowhere to go!
Now there’s only so many fresh tomatoes you can eat […]
Rabbit pate part two….
Here’s the follow on from the recipe for rabbit and pistachio pate. At the time of working on the recipe I only had a loose working idea for presenting it but knew it would be based on a ‘Bugs Bunny’ theme if you will!
Rabbit, carots and peas….makes sense really. So what […]
A recipe for an Asian style beef salad…
This is a dish I have revisited in one format or other many times over the years. Ever since my first encouter with the infamous green papaya salad at a street vendor’s stall in Bangkok the memory of red hot chillies combined with fish sauce, lime juice and […]
Photographs from a kitchen service….
It’s been a week to forget, instead of going on about it I’ll show you some pictures instead. Every picture tells a story….
The end…..Enjoy your weekend, spare a thought for those who really won’t.
A simple recipe for making rabbit terrine….
Rabbit is a very underated meat in my opinion, once the meat of the masses it has fallen out of favour with the modern generation and I consider that a mild travesty. The only problem with rabbit as I see it is cooking it properly because if it’s cooked […]
Recipe for celeriac remoulade…
This is a great raw vegetable salad which is perfect with cold cuts of meat and is well worth a try. Celeriac is one of my favourite vegetables, it has a lovely natural taste and I love its versatility but this is the only occasion that I’ve used it in its raw […]
A fish dish with Lincolnshire asparagus…
The season for asparagus is tragically short, end of May to mid-late June and that’s it in my opinion. After that you’re on to thick, woody stems, loss of taste and vibrance and a gastronomic disaster. So with that in mind I like to showcase it as much as possible […]