Roast Lamb in Pomegranate Sauce with Crispy Sage Leaves

What flavour goes with lamb?  “MINT,” you cry.  Well, yes – but not just mint.  Lamb has an incredibly strong, distinctive flavour caused by the structure of the fats in the meat, and therefore requires a strong distinctive partner, one with a balance of sweet and sour.  Mint sauce, with its vinegar base, achieves this…

Vodka Flambéed Chicken in Creamy Tarragon Sauce

There’s only one thing in life most chefs love as much as food – booze.  Putting the two together?  Ahh, well that’s just wonderful.  What many people don’t realise about boozy food is that it’s not there to get the dinner guests even more drunk.  Instead it offers a deep hearty richness to the food,…

Cashew and Spring Onion Stuffed Chicken Breast

Stuffed chicken breast is one of those deceptively easy recipes – slice it up and put it on a plate at a dinner party and it will look delightfully sophisticated.  Most importantly, it keeps the chicken moist and substantial – nobody likes dry chicken.  Of course you can substitute different things in the stuffing –…