Hot smoked

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 […]