Keema Matar (Spiced Meat with Peas)

I’m often a bit hesitant about putting Indian food on here – it’s probably my favourite world cuisine, and of course Anglo-Indian food is it’s own beautiful thing, but ultimately it feels a bit fruitless.  Those who cook food from the subcontinent frequently will often make their own curry pastes or bases in preparation and…

Creamy Chicken and Mint Pasta

Last week I was fortunate enough to be cooked a delicious meal using pasta, bacon and creme fraiche.  It got me thinking about how wonderful creme fraiche is as an ingredient – particularly as a basis for a sauce.  Thicker and less sweet than single/double cream, it absorbs and spreads other flavours outstandingly well.  For…

Pretentious Ham, Egg and Chips (with a Pea Purée)

Ham, Egg and Chips is a staple of British pub food and simple home cooking in Britain.  Quick, easy and satisfying…so I thought how can I make this needlessly complicated and overthought?  Fact remains that this dish was absolutely delicious, very filling and visually gorgeous.  Definitely a fun one for when you’re entertaining dinner guests.

Matar Paneer (Curried Peas and Indian Cheese)

This is, without a doubt, my favourite Indian dish.  For those who haven’t tried it, Paneer is a non-melting cheese similar to Halloumi.  It’s soft in texture and does a great job of absorbing the flavours around it.  It is also very high in protein, making it a great meat substitute. This dish combines it…

Mushy Peas

Introduction These are a strange one, really – we begin life being fed mushy peas from a jar, then as we age they become those strange things eaten by adults…then we rediscover them in later life and all is complete.  How delightfully cyclical!  In any case, Mushy peas are almost effortless to make and such…