Roasted Garlic Soup

Something beautiful happens when you roast garlic for an extended period of time.  As the inner cloves heat they transform from their white, sharp raw lumps into the most beautiful golden gentle garlic paste.  The garlic flavour is still very much there, but it mellows into something that is frightfully palatable even on its own! …

Hawaiian Burger

  Hawaiian cuisine is a fascinating thing, a real melting pot of influences from all corners of the world.  I’ve experimented with this burger over the past year or so, never really feeling like I got it right.  The inclusion of Spam and Pineapple was a given, but I often found the teriyaki influence overpowering. …

Arancini (Breaded Rice Balls)

A wise farmer once said “any food can be made better by breading and frying it in nugget form.”  I believe his name was McDonald.  Arancini are delicious little balls (or whatever shape you like – I used an onigiri press given to me following the recipe a few weeks ago) of rice and various…

Spicy Chorizo Scotch Eggs

It’s Spring, Easter has just passed us by so it seemed time for me to do another Scotch Egg recipe.  If you’re keen, check out my Salmon Scotch Egg or Black Pudding Scotch Egg recipes too, hidden away in the vaults.  These, however, are by far my favourite.  Chorizo is one of the most gorgeously…

Prawn and Pineapple Onigiri (Rice Balls)

When I’m not busy mixing fruit and meat into bizarre combinations I am lucky enough to be a primary school teacher.  Many of the children I teach are from Japanese backgrounds, so I often see these delightful little triangular mounds of rice in their lunchboxes.  I was amazed at how perfect they look, and being…

Lime Roasted Chicken with Butternut Purée

So I may have been in a bit of a “gourmet” mood with this one, but stick with me.  While this may look very chefs table in its presentation, it is an insanely simple meal that would easily impress dinner guests with its luxurious appearance. In terms of the experience of eating it, the flavours…

Lamb, Goats Cheese and Apricot Pie – Happy British Pie Week!

  British Pie Week is here!  Pies were, of course, pioneered nearly 12,000 years ago, but that hasn’t stopped Britain from embracing the humble pie as though it were one of our own.  Whether your pie is made with pastry or potato, savoury or sweet fillings or even a boring casserole with a pastry lid…

Orange and Cinnamon Chicken Skewers

In Nikki Segnit’s incredible book The Flavour Thesaurus, she references the ubiquity and natural pairing of lemon and chicken, noting that many dishes could be ranked on the “lemonicken scale.”  She certainly isn’t wrong, but I’ve often felt that the sweeter, softer flavour of the orange makes an equally, if different, beautiful pairing.  In this particular…

Orange and Cranberry Sausage Rolls

And so my mission to pioneer new Christmassy foods continues!  Sausage rolls are an absolute classic – whether they’re part of a pub lunch, cheekily grabbed from a Gregg’s on the way to work or making up the beige spread at a buffet, a good sausage roll is a real staple.  Strangely, they don’t appear…

Beef, Blackberry and Blue Cheese Pie

This one really gives a new meaning to “black and blue.”  I know it might seem odd, but bear with me on this.  Firstly, as a quick glance at many of my past recipes will show you I am a huge proponent of pairing meat and fruit.  Fruit brings a delicious acidity and sweetness that…