I seem to go through all or nothing phases with this website; a flurry of new content and then silence for a month. The fact I’m still sharing recipes after 12 years must count…
It’s that time again! Tickets are on sale for my next supper club at DVine Cellars (28-29th June) and this time the theme is Latin America. I’ve used this as an excuse to make…
This recipe first appeared on the Great British Chefs website. Some condiments – ketchup being a prime example – are not worth the bother of making at home, while others improve on the original…
We wanted to preserve some of our huge bag of wild garlic for the coming months so we made wild garlic pesto (practically a law at the start of the season), wild garlic butter…
Those of you who follow me on Instagram will know I was in Belize in Central America a couple of weeks ago. I can’t write much about that trip now because it will all…
I want to quickly share a recipe D cooked which made another dent in our bulging bin bag of wild garlic – a boned shoulder of lamb stuffed with the neverending leaves, crushed seaweed, lemon…