I have for some time laboured under the twin beliefs that everyone who worked their own kitchen should fashion some...
Pain de Campagne
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Kitchen Tales recipes
Jerusalem Artichoke Soup
Blackadder: “Baldrick, have you no idea what irony is?” Baldrick: “Yes, it's like goldy and bronzy only it's made out...
Picallili
A lady friend - refined, middleclass stock, Dubarry wellies in season and a penchant for Mercedes estates - frequently...
A Norfolk cottage pie
Stendhal (19th century French writer and diarist) “The shepherd always tries to persuade the sheep that their...
Rich Pigeon Pâté
Genesis 1:26. Then God said, “Let us make mankind in our image, in our likeness, so that they may rule over the fish...
Tinned sardines and Pasta con le Sarde
🎵Oh for the life of a sardine That is the life for me Cavorting and spawning every morning Under the deep blue...
Sorrel soup
The leaves ‘sharpened the appetite, strengthened the heart, and gave so great a sharpness to a salad…that it should...
Nut Roast
“Nobody made a greater mistake than he who did nothing because he could do only a little”. Edmund Burke. 1729-97 When...
Fave e pecorino
“Simple food does not necessarily mean quick food or even easy food, though it can be both. Keeping it simple means...
Duck Confit & Fleur de Sel
A while ago, I embarked upon a contemporary magazine project focusing on food and wine. Armed with my new title of...
Jansson’s Temptation
When Douglas Adams first introduced us to the world of Arthur Dent, Ford Prefect and Marvin the Paranoid Android,...
Coq au Riesling
Coq au Vin is the quintessential bistro dish that remains a sublime French country classic and an essential part of...
Breakfast Baps
“A cynic knows the price of everything and the value of nothing.” Oscar Wilde Whilst revisiting a charming recipe with...
Lemon, Cumin and Green Chilli Sea Bass
"O Lord God, when thou givest to thy servants to endevour any great matter, grant us also to know that it is not the...
Mini Yorkshire Puddings and Horseradish Sauce
In what seems like a past life, I once laboured under the title of restaurateur. With my business partner Richard, a...