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Recently on a trip to Rome I made an epic discovery in a little bakery, down a shady side street by the Pantheon: Brutti Ma Buoni. Exquisite little biscuits made from a meringue base and nuts. Crisp outside like the…
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Sooooo…..my family got me the best present ever this Christmas. My very own ice cream machine :). I was incredibly pleased. A double edged present of sorts. Obviously, it’s fabulous. The ability to make any ice cream or sorbet I…
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A great accompaniment for cold meats or fish – especially for Gravlax (click here for the recipe)! This sauce is the traditional accompaniment for it. Pungent with mustard, a nice sharp twang of vinegar, fresh with lemon zest and dill….
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Gravlax is a traditionally Nordic dish of salmon cured in salt, sugar and dill. It is quite close to smoked salmon but without the woody, smokiness that you get from the smoking process. Historically, salting was used to make meat…
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The latest installation in the my favourite epic trilogy of granola. Classic Granola with Crystalised Ginger and Candied Lemon Zest. The ginger is homemade and is really, really punch – a nice amount of fire, balanced by sweetness, and with…
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I cooked this recipe for my latest radio show for InGoodTaste on ZoneOneRadio in London. It’s a great show – each week we interview someone fabulous and foodie and then in the second half I cook! This week’s show was…
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Latest radio show up on InGoodTaste at ZoneOneRadio. This week my wildest dreams came true and I got the chance to do a show that I have wanted to do for a long long time. I’ve always loved offal from…
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