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Slow cooked belly pork is a real joy!  But is has become difficult to find good “fatty’ belly pork to allow the release of that beautiful ‘porky goodness’.  Understandably there has been a trend to produce less fatty pork for health reasons – and the […]

For some years now we have visited a delightful restaurant in Tuscany called La Scottiglia in the village of Pescina on the side on Monte Amiata.  We have always been looked after exceedingly well there and it is a place we frequently recommend. They do […]

The idea of Greek lamb and roast potatoes takes me back to Athens in 2004 when we were invited to a friend’s wedding there.  Michalis was working on his PhD with me in the UK and very kindly invited Jackie and I to his wedding […]

We had very much enjoyed the Osso-Bucco we made on the Big Green Egg last year (see here) so when we came across some Red Deer shin cut in the same way as veal for Osso-Bucco it seemed too good an opportunity to miss.  The […]

The simple answer is of course once it is cooked it is then referred to as a “Ham”.  What ever we call them this is a delicious  way of eating pork and in the UK is always associated with the Christmas period – but it […]

We had planned to make a very rich casserole using some cubed shoulder of wild venison that we had picked up just before Christmas.  With all the festive excitement it had been popped in the freezer.  Once defrosted I was a little disappointed to see […]

Having finally come to the conclusion what we were going to include in the Christmas Terrine it was time to put it all together!!  The one thing we have learned this year making terrines is that

We had fun making terrines on the Big Green Egg over the summer when on holiday in Tuscany.  So now it was time to put some of that experience together as we get ready for Christmas.  

This is really a footnote to the recipe “Slow cooked rabbit with boozy apricots”.   Slow cooked meat dishes with a rich sauce are often served in the same way that the Tuscans serve their rich soups,

Rabbit has been a European staple for certainly the last 3000 years and was introduced into Britain by the Romans in the first century AD under the Emperor Claudius.  Its popularity throughout Europe has remained strong but in the latter half of the last century […]

My friend Nicola has been playing with last month’s pumpkin recipe a little but to great success as you can see in the pictures.  She made a couple of small modifications from the one we published a couple of weeks ago and I thought they […]

The opportunity for little innovations are part of the pleasure of cooking for me!  This weekend produced a perfect example.  We were doing a slow cooked Pork and Pulled Pork Ragu (more of that later) and we also had a small cured ham to prepare […]