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The first thing we bought from our local butcher after the first batch of pandemic ‘lockdowns’ was a good piece of belly pork. This is something we have never really managed to find in our supermarket deliveries as they are just too thin and lean!…
We have cooked so much ragù on the Big Green Egg but written very little about it. This is just because I have been overwhelmed by the diversity and breadth of the history of ragù in Italy. So where do you start? Well we are…
What is in a name? I often think it funny how we accept both the name of dishes and their presentation as though they are ‘original dishes’. I mean original in the sense of – always made this way. In reality the dishes we have…
This cook is based on a recipe from Boxxfresh, a UK company supplying really great fresh fruit and vegetables. They described Mole (pronounced ‘mo-lay’) as the ‘quintessential chilli sauce native to Mexico’. It apparently literally means ’everyday sauce’! As such it is ladled over nachos, tacos, enchiladas, burritos or…
Our youngest daughter has been a French citizen for more than 20 years and when I said I was going to cook a vegetable Bourguignon her reply showed the initial contempt one might expect from a French woman! The term for the brilliant
We have probably done a greater variety of cooking this year as we have largely been confined to home during the Covid pandemic in 2020. I have intended to use the time to do more writing for the site – but in the end…
We have written before about the glorious ‘Melanzane alla parmigiana’ We first came across it in Italy in the summer of 2017 when travelling through the Dolomites in Northern Italy. Taste wise it was a plant based dish that absolutely took my breath away ………..…
This is a very simple reinterpretation of our earlier recipe for haunch of venison – available here. The haunch is the top of the hind leg running into the rump. We were fortunate to be given the meat by friends who don’t enjoy venison!! The…
In this current health crisis we have been trying to make better use of our food and make fewer calls on our food suppliers. One area that this has worked well with is chicken. So often an ‘also ran’ meat – but from well reared…
Just after we thought we had perfected the smoked mackerel dauphinois dish we decided to try yet another different potato! Classically, dauphinois potatoes is made using a floury potato – but we had found the waxy potato Linda 1974 made a great tasting dish –…
The 2020 health crisis has given us time to think as well as having frightening implications on our lives. In that thinking time we have been reconsidering amongst other things what we eat and how we prepare it. We are trying to reduce our food…
We This is a short followup on the recipe for Roast Chicken Breast and Mushroom Stuffed Wings (here). We had divided a large chicken as there are just 2 of us and we are trying to make our food go a little further to reduce the…
This recipe is based on an idea for a seafood pâté that we first saw on Jamie Oliver Christmas Cooking programme in 2019. It is a very simple recipe. It can be made from ingredients normally easily available in your local supermarket but we had…
This was a dish we cooked before the Covid-19 crisis hit Europe – and it is a reminder of those ‘heady days’ when we could just go out to buy meat, herbs or spices rather than having to think of the social consequences of doing…
We have been working with the idea of cooking with seasonal products as much as we can over the last year. This is hardly a new concept, and indeed historically it was the only way to eat. This habit has changed with better forms of…
We had called into Charlotte’s Butchery to pick up some minced pork for some autumn sausage making. One of the real joys of Charlotte’s is that in addition to fabulously consistent meat, the meat display often has something unusual to tempt you away from your…
Venison is such a lovely meat to casserole on the Big Green Egg. The EGG seems to overcome that one problem you can have with venison – its tendency to dry out. To be able to combine this with a seasonal ‘bounty crop’ was just…
Sometimes it is the simplest of dishes that give the most satisfaction. This is very much one of those dishes! It is hard to better simple roast potatoes – but this is a dish that does that!. Indeed it would be a lovely simple supper…
We have returned to this dish so often – in so many ways it has been the ‘go to’ dish of the summer! It has also been popular with friends who have adopted the dish and have added it to their own regular cooking repertoire.…
Having been pleased at the outcome of our fried and grilled calves liver recipe, I wanted to go back and try the more conventional approach. We had reverted to grilling the meat after initial frying as the temperature of our plancha/pan had really not been hot…
When we were in Italy we were very fortunate to be given some Mazze di Tamburo (Parasol mushrooms). These were found in the local chestnut groves and although we had seen them growing, our knowledge of wild mushrooms is such that unless we are with…
We were in holiday in Tuscany in the late summer and early autumn in 2019. This is later in the year than we had normally gone and it certainly felt different. Gone was the searing summer heat and in this agricultural part of Italy everything…
This is a liver dish that you may well enjoy even if you don’t like liver! Better still it is one of those perfect dishes that comes about when something didn’t go according to plan in the cooking. Here it was the ‘rescue’ that made…
We have been playing around with a few meat free dishes, such as our slow roasted caramelised fennel dish and our roasted cauliflower with truffle oil and toasted flax seeds. But although we like vegetarian food our experience is limited. Finding the book “Charred” by Genevieve…
It is 2 years now since we did the Sea Bream and Sea Bass cook when on holiday in Italy. I remember it as a delightful evening as we sat out overlooking the local valley with a herby smoky aroma wafting towards us as we…
It was lovely to be able to roast 2 beautiful slow grown chicken breasts – butchered as supremes, with the first part of the wing bone and the skin included. Even better when roasted on a bed of rosemary with just a hint of wood…
We were very lucky to be able to go back to the restaurant La Scottiglia in Pescina near Seggiano in Tuscany. Last year, 2018, we wrote about the wonderful dish La Scottiglia that the restaurant has been named after since 1972. This year we arrived…
In the UK if you refer to smoked salmon, then we are usually talking about ‘cold smoked’ salmon. This is very much the traditional way of smoking salmon – and is often referred to as the ‘Scottish or Nordic method’ in countries where ‘hot smoking’…
Whilst chicken can be bland it really doesn’t need to be! This is a really simple recipe and almost a one pan dish too. We had taken 2 chicken breasts from a large free range organic chicken. The skin was left on the chicken and…
We are very fortunate in having friends who have access to wild venison but don’t like it! This means that we are sometimes recipients of generous pieces to cook. On this occasion it was a