Blackadder: “Baldrick, have you no idea what irony is?” Baldrick: “Yes, it's like goldy and bronzy only it's made out...
Vegetables recipes
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...
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...
Ribollita
“Soup is cuisine’s kindest course”. Virginia Woolf. Unlike Virginia, I have written elsewhere, and far less...
Thyme, onion and Gruyère tart
"There is a charm in making a dish, to the unaccustomed cook, from the excitement of wondering what the result will...
Moussaka [Μουσακάς]
“We do not sit at the table to eat… but to eat together” Plutarch, Greek philosopher. (46 AD - 119 AD) As we are...
Borshch [борщ]
I have a few colleagues who when pressed to provide a short list of culinary dislikes, blandly cite beetroot as one of...
Celeriac Rémoulade
"A good supper is a rare thing today. Gastronomy is like poetry: it has fallen into a complete decadence... The causes...
Greens with Pork Belly
Have you ever stood in your butchers shop or alternatively the butcher's counter at your local supermarket (where...
Dolmades and Spanakopita
Back in the ‘70’s, as an impecunious art student, a first date found us watching The Blue Max at the Odeon cinema in...
Mashed Potato
“What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.” A. A. Milne The...
Potato Straw Cake [Pommes Paillasson]
Humour me if you will, and see if you can come up with the author: “…a sort of convergence of all the senses - the...
Ravioli with Spinach and Ricotta
Looking back on my life in the kitchen I am forced to admit that of all the adventurous cuisines that I have elected...