Rum Flambéed Pineapple with Berries and Ice Cream

There is such a joy to flambéing food – perhaps it appeals to that inner neanderthal in all of us that feels innately proud upon creation of fire.  Perhaps it’s just because it feels cool holding a pan of flaming food.  However, it must be remembered that it is so much more than just showiness,…

Garlic and Herb Crushed Potatoes

Potatoes are just the best.  Can we all agree on this?  There are about a thousand different things you can do with them, boil ’em, mash ’em, stick ’em in a stew!  And yet one of the simplest ways of cooking these delightful apples of the ground is by far one of the best.  This…

Slow Braised Leg of Lamb in Red Wine Gravy

Spring has sprung once more, and while at the time of writing it’s unlikely you’re going to be spendin time at any family gatherings, there’s still no reason you and your household can’t get together and enjoy the beautiful, rich flavour of a slow cooked lamb.  It is of course the time of year where…

Cider Braised Sausages

  There’s something so reliable about a delicious portion of bangers and mash – the full, meaty sausages with smooth, buttery mashed potato smothered in a warm helping of gravy.  As far as weekday dinners go, it’s simple and effective.  However, even the most humble sausage could even do with a bit of posh dress…

Cottage Pie (Packed with Vegetables for Fussy Eaters)

While I am absolutely a lover of food and enjoy trying out new things, I am also undeniably a fussy eater.  Particularly when it comes to the textures of vegetables, I have a whole list of things I can’t generally stomach, even if I like their flavour – banana, mushroom, cooked tomatoes, courgette, aubergine, peppers,…

Goats Cheese and Broccoli Quiche

I believe it was Jaime (private school girl) who once said…quiche!  I recently developed, through a cooking friend of mine, a real interest in custards and the links between them.  Crème brûlée or crème caramel, cheesecake or ice cream – what a fantastic, simple, versatile thing.  And to think, it’s nothing more than dairy thickened with…

Haggis En Croute

Some hae meat and canna eat, And some wad eat that want it; But we hae meat, and we can eat, Sae let the Lord be thankit. No, I’m not Scottish (though in recent years, I think I’d rather be.)  However since coming to London and encountering a variety of wonderful Scottish friends, I have…

Shakshouka with Beans

Say it – go on.  Say it.  It’s fun.  1…2…3…shakshouka!  It’s even more fun to eat it, and delightfully easy to make it.  An ancient dish that has come in many forms, we’re essentially talking about a spicy tomato stew with some protein in it – most commonly, eggs.  The eggs stew directly in the…

Crispy Bubble and Squeak

I was once mercilessly mocked by an Australian and American couple I knew for the “ridiculous” names we Brits give to our food.  Bangers and mash, spotted dick, jam roly poly…they suggested we would call spaghetti hoops “schplonkers” because of the schplonk sound they make when the spoon drops in them.  Well, Bubble and Squeak…

Curried Sausage Rolls

Don’t we all just love a beige platter?  Delicious carby goodness staring at us from the buffet table.  Quiches, scotch eggs, chicken bites and of course – sausage rolls.  This time last year I gave you sausage rolls spiked with traditional Christmas flavours.  However this year I decided to take a different approach.  This season…