Recipes
lockdown fudgy cocoa brownies
This delicious recipe produces brownies with a crunchy top and soft fudgy centre.
sourdough focaccia
22/06/2020
Another use for the fougasse dough, with an open, airy texture.
pan-seared halibut steaks with lemon caper crumb
22/06/2020
A simple and very tasty way to serve this meaty fish with a great combination of tastes and textures.
sourdough pizza crust
20/05/2020
Very simple and flexible sourdough pizza.
sourdough loaf
15/05/2020
Repurpose the dough recipe from fougasse - less handling, and a nice little loaf.
sourdough ciabatta
Everyone likes ciabatta, right?
sourdough fougasse
30/04/2020
Crispy bread made with the sourdough starter.
sourdough pitta
28/04/2020
Flatbreads made using sourdough starter - a long process, but the results are delicious.
naan
26/04/2020
Naan bread in the home oven.
zaatar manoushe
Lebanese breakfast flatbread
ginger parkin
28/10/2015
white loaf
24/06/2013
A simple, reliable white bread recipe
polow
Persian recipe for steamed basmati rice that gives a crunchy bottom layer.
oat slice
Excellent energy boost for all the New Year exercise
chicken al ajillo
Chicken spiced up with sweet paprika, chilli and garlic a recipe from Jose Pizarro
sugar crusted chocolate biscotti
Just the right crunch factor with nutty chocolatey taste-good dunkers
baked rice with currants and chickpeas
Claudia Roden's recipe for a Valencian mountain rich dish. It was perfect with Partridges in White Wine.
partridge in white wine
This recipe is from Claudia Roden's new book, The Food of Spain. She suggests that it is served with potatoes or mash. We tried Baked Rice with Currants and Chickpeas - arroz al horno can pasas y garbonzos- very delicous and perfect accompaniement.
fresh pasta
Easy, reliable method for fresh pasta
sweet marrow picalilli
Great use for a massive marrow, make now and save for Christmas
As I enter new recipes they will appear on this page.
The photos are snapped in my kitchen just before we eat the food.
Tony has to wait another minute or two!
The only styling is to make it personally appetising. If you find a alternate look is best for you then go ahead.
When you are the chef however you cook and present your food is the right way.
My aim is to link together as many recipes as possible to illustrate connections and other possibilities.
I will suggest variations and alternatives where practical.
I will use unsual ingredients and may get a bit chefy from time to time. After all showing off is what chefs do!
I hope these momments will intrigue and amuse, have a go if you feel like it.
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