Last weekend I was casting around for what to do with some lamb breast and neck I had defrosted and the weather seemed to good for hearty stews. I asked the hive mind that is twitter and carried on flipping though cook books for inspiration. At roughly the same time as I was eyeing up a porchetta recipes Chris from La Hogue Farm shop suggested a herby stuffing and wrapping the breast round the neck.
And so I set out to make lamb-chetta.
I didn’t want too dense a stuffing so I decided to simply use lots of fresh herbs.
Continue reading Lamb-chetta
When the Beyond Baked Beans team asked if I’d do a recipe that would appeal to students for their blog I was pleased but stumped. It’s a long time since I was a student and I was lucky (or unlucky) enough to get through Uni without having to cook much more than the odd slice of cheese on toast and the very occasional chilli. This isn’t because I lived at home rather its because I lived in college all three years and the college catering seemed to be modelling itself on a pretty reasonable hotel. And then each time I [...]
Continue reading Burgers,three ways
Police and protesters;they’re ranged up against each other outside the Bank of England spoiling for a fight about something,anything,important or otherwise.
Meanwhile over at ‘Word of Mouth’ (The Guardian’s food blog) the real action is already underway with journalists praising Jamie O’s menu for tonight’s exclusive dinner at No.10 and the posting populace getting very het-up about seasonality,authenticity,diversity and why oh why its Saint Jamie in the limelight again.
So lets just try to take a balanced look at things (because I’m sure Gordon and Barack will be aiming for balance today and tomorrow,if [...]
Continue reading G20 antics
The stockpot is on. And in a good few hours there’ll be a fresh batch of chicken stock to use in soups,risottos or casseroles.
There is nothing quite like making stock (chicken or any other type) to make you feel virtuous,in fact there’s a danger of becoming smug about the whole thing. You’re getting maximum value from something in a way that would make your grandparents proud and you’re going to get extra special compliments on all the dishes you use it in;not because people know,but because they really can taste what it adds to the [...]
Continue reading Leftover roast chicken –lets make stock
Over the last few days I’ve been doing food related sort of ‘gardening’ activities. What exactly does that mean?
Well so far its involved visits to three garden centres,some internet surfing,the purchase of about 10 packets of seeds and one rather nice terracotta pot,oh and a little bit of time actually in the garden. All this because some nice mild sunny weather and those daffodil shoots and tree buds I mentioned in my last post mean I just can’t help but start thinking about what herbs and vegetables to attempt to grow this year.
Last year we had [...]
Continue reading Just like ‘The Good Life’