It doesn’t take long before I start craving bright, East Asian flavours around Christmas time; a crackle of chilli mingled with the fragrant acidity of lime and umami depth of soy. There’s only so…
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This is a recipe I’ve developed as part of a paid partnership with Parmigiano Reggiano. It’s only in recent years I’ve begun to throw myself into seasonal cookery as part of my plan to…
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BREAKFAST | BRUNCH | PASTRIES MEAT PICKLES | FERMENTS RECIPESRecipe: Gochujang and Brussels Sprout Kimchi Sausage Rolls
Guys, these are the best sausage rolls I’ve ever made and rest assured I have made many. Recipes on this site range from the simplest (just squeezing sausages into pastry, basically), to a version…
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Chicken fat is wonderful stuff – I’m sure you know this already. I bought some beautiful, plump thighs from Flock and Herd yesterday with the express intention of roasting them on top of…
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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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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…
