This post is part of a paid partnership with PGI Welsh Lamb ‘Yeah, the castle came with the farm’ Will Pritchard casually explains as we stand under the shadow of what’s left of Weobley,…
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Crab and corn are two of my favourite ingredients, and together they taste like the height of summer. I made this plate to cheer myself up truth be told. There’s nothing ‘wrong with me’…
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FISH | SEAFOOD PASTA | GNOCCHI | NOODLES | DUMPLINGS RECIPES VEGETABLES | FUNGIParmigiano Reggiano, Ricotta and Spinach Gnudi with Anchovy-Garlic Butter
This the second of two recipes I’ve developed for a paid partnership with Parmigiano Reggiano. ‘Have you ever made gnudi before?’ D dared to joke when I suggested this recipe. He’s referring to the…
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This recipe is the first of two produced for a paid partnership with Parmigiano Reggiano. Some of you come here for the sandwiches. I know this because I’ve started doing supper clubs and I…
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BBQ FEATURED MEAT PASTA | GNOCCHI | NOODLES | DUMPLINGS RECIPES SALADSRice Noodles with Onglet, Grapefruit and Scotch Bonnet
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…
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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…