Brussels sprout kimchi! Has she gone mad? Absolutely not – they’re just mini cabbages, after all. This makes one of my favourite ever kimchis and of course, it’s fiercely seasonal. I cannot emphasise…
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…
You can forget your apple sauce, pal – quince and scotch bonnet is where it’s at. I’ve combined them in a hot sauce before but this is more of a quince mush with chilli…
I realised recently that I will only eat certain vegetables if they are served with very particular accompanying flavours. A mate asked me what my favourite vegetable was and I replied, without thinking, ‘spinach’…
I was going to start this post by asking long-time readers to recall the different food phases I’ve been through over the years. There was the sandwich phase, the barbecue phase and (link to current…
