We’d just visited an olive oil factory just outside Baeza in southern Spain and it was lunchtime… well at least it was our lunchtime.
We spotted what looked ...
"They invited us to their home in Marseille, where we sat in the garden and watched the sun drop into a grove of umbrella pines. Simone and Jacques were Jewish,...
This recipe was inspired by one by Ben Tish, previously Chef-Director of Salt Yard, and now at The Game Bird at The Stafford; featured in #Cook for Syria.
Se...
The Chief Taster is a big fan of this dish – he especially enjoys the infused cream, and the fresh taste of the dill.
NB – this dish doesn’t reheat very well...
This lively stew has been a favourite with my family and friends over the Christmas period for many years now. Everybody always looks forward to it, with the Sa...
“It’s made from blood for goodness’ sake! What self-respecting crime writer wouldn’t love a dish made from blood? For this particular recipe I’ve chosen to go w...
They say you can’t have your cake and eat it, but this recipe is an example of just how wrong that can be. I’m an avid reader of Stephen Harris’s weekly column ...
This is another dish inspired by a recipe in The Turmeric Cookbook, the slim volume given to me by Tried & Supplied founder, Domini Hogg. I’ve changed it of...
This is a sauce for salmon that is also a very quick way to cook salmon fillets whilst at the same time giving them a bit of pep.
Serve with instant pak choi...
The Saucy Dressings’ chief correspondent invented this dish of stuffed peppers, and I have tweaked it a bit, replacing her yoghurt with mascarpone, and her urba...
