Croquembouche
Back when I was catering in the early nineties, my business partner Nic would always talk about making a croquembouche one day. "It's gonna be…
dessert
Beef Wellington, Topless Seafood Pies, Rice Pudding
Ha! The French, inventing a dish that used the favourite meal of the English, therosbif, and then naming it after a waterproof boot. Touché! as they say This…
Port wine and Vanilla Tapioca Pudding
Sinful. Unless it refers to torturing chickens to save a few cents off the price of an egg (and I'm not sure that actually is a sin), it's a naff…
Beer Variations – Steak and Scallops
I'm doing a cooking workshop next month on cooking with beer and have been doing a bit of experimenting to find someting that'll work. This is an…
Dinner in Ikebukuro
Hello. Yes I'm in Japan and my first night didn't end up at an izakaya or shouting at people but since my friend Andrew had a nice new apartment…
A dinner largely from the Le Gavroche Cookbook
I love this book . Le Gavroche is the London restaurant started by the Roux brothers and now run by Michel Roux Jr. After a couple of months staring googly…
New Year’s Eve Dinner – spatchcock marinated in pomegranate syrup stuffed with lemon and thyme with poached baby pears, fig, and rosti.
I'm backtracking here [cue waviness] but I should keep the recipe count up a bit and, as I didn't get much of a chance after the New Years Eve…
Dhufish in Phyllo; Lamb Racks with a Warm Potato and Pea Salad with Slow Roasted Tomatoes and Onion Relish; and Watermelon Mojito Sorbet
Fucking great, really great. Yes it was. There's not anything particularly original or new here but I liked how a lot of different things came together…
Christmas food
Well that's that done then. Just a quick food round-up. The rabbit and pork terrine was for Christmas brunch and to put it briefly – the rabbit is…
Bastani Akbar-Mashti on Baklava
It is, sadly, not enough to just have ice-cream anymore. There has to be an extra carbohydrate bit so I thought I'd lump the Middle East together in one…