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! …

Taste of Christmas Sandwich

  In recent years we have developed some odd Christmas traditions as a society – in particular, those associated with supermarkets.  While the ever bloated, haunting-cover-of-a-pop-song-accompanied adverts are interesting, my real interest is the meal deal festive sandwiches offered by these supermarkets.  I have tasted and ranked no less than 15 different varieties from 6…

Christmas Turkey Burger

Christmas is coming, the geese are getting fat.  Please put a penny in the old man’s hat! I do love this time of year, not least because every restaurant menu gets about 15x better.  Decadent mixtures of cheese, bacon, sauces, sausages etc.  Truly, it is a time to indulge, and what better way than with…

Sweetcorn and New Potato Soup

We’re well into the cold season now – blankets are being dusted off, radiators being switched back on, and people arguing about the pronunciation of ‘snood’ (for the record, it rhymes with good.) This soup is deliciously filling, the potato and sweetcorn melding together into a velvety, creamy spoonful.  The sweetcorn itself packs a huge…

Roast Chestnut, Mushroom & Red Wine Risotto

The time is now that many people are assembling their Christmas menus, and what’s atop most lists?  Turkey?  Goose?  Ham?  All fantastic center-points of a Christmas Dinner…but what of the vegetarians?  Nut Roasts are certainly a popular option, though for many this means a quick ready-made one from the supermarket which in some cases may…

Winter Spice Lamb Chops

It’s December, and time for the Winter menu to truly appear!  Traditionally, nuts and dried fruit dominated the winter menu owing to their longevity in the harsh, cold months when so little could grow.  Spices masked the taste of meat that was outstaying it’s welcome a little bit.  We’re all a bit spoiled now and…

Mushroom and Bacon Stuffing

Ahh, stuffing – what would a Sunday roast be without you?  Or Christmas dinner?  Or those guilty pleasure stuffing and gravy sandwiches I used to make at 3am… Stuffing is, of course, a conundrum – arguably one of the tastiest parts of the dish, does it function as a mere filler to the meat or…

Beef and Barley Casserole

Pearl Barley is one of the most grossly underused carbs in the culinary world.  Its texture is comparable to a slightly more al-dente risotto rice but with a fluffier exterior.  It both provides a wonderful filler and helps thicken the sauce to a luxurious consistency.