I attended a cookery demo in New York in 1990 given by Daniel Boulud. He prepared this classic recipe from his then new restaurant menu 'Daniel'. His recent appearance on Saturday Kitchen triggered the memories of the taste and experience of that day
A glut of pears on the tree, a quick and easy way to preserve the fruit. Lovely with a strong cheese or cold meats.
Plum, Orange and Raisin Marmalade
Excellent, versatile buns, great for panini and toasted sandwich lovers
Plums in a rich boozy syrup
Moist and spicy teatime treat
Cherry and coconut cake with pineapple.
Classic Lebanese dish, perfect for the barbecue
Links to the best BBQ suggestions.
Zesty taste of early summer to show off halibut, chunky asparagus, lemon and sage.
Healthy, oaty goodness.
Chocolate as a canape?
Tear-apart batch rolls for any occasion
Fast, fantastic cous cous to go with your favourites.
Oaty goodness, well apart from the butter and sugar!
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.
To find further recipes follow the Recipe Archive link on the left of this page.
This will open the Archive and give you a search box.
Type in the box what you are interested in finding, title or ingredient etc.