Roasted Pumpkin and Sage Risotto

It wouldn’t be October without a pumpkin recipe, after all the Samhain season is upon us and we all know those big, fat, orange gourds are the perfect Autumnal treat.  Whether it’s in a curry, a syrup, or a soup with apples.  In many ways, though, this is a trip back to where it all…

Crayfish Sushi Bowl

I remember becoming obsessed with the notion of sushi as a child.  It would often appear in Japanese cartoons or get mentioned in American television, but growing up in the flat lands of Norfolk 15 years ago, it wasn’t something that was readily available.  Still, the bizarre white rolls surrounded in a deep green coating…

Fig and Goat’s Cheese Flatbread

We are in the height of the second fig season so get them while they’re fresh!  Goat’s cheese has the most beautiful salty tang to it that just cries out for a soft, sweet buddy.  Getting a mouthful of the soft, ripe, vinous fig and the creamy cheese makes a mouth-combination that is made all…

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…