Lamb shanks are definitely up there in my top 5 winter dishes. You get the beautifully braised lamb shank which should be falling right off the bone. You also usually get a rich glistening sauce that you can slurp off … Continue reading
Some of the reactions I get from people when I describe black pudding are downright amusing. To be fair though, I can’t really blame someone for scrunching their face when I explain it’s a sausage made from congealed pigs blood, … Continue reading
Vegetables ready for pickling. Threw in some star anise, cloves, coriander seeds and black peppercorns to a 3:2 water:vinegar ratio. I’m hoping the thinner pieces pickle by this weekend!
Succulent braised pork ribs with cocktail onions for that sweetness and sauteed red cabbage with apple cider vinegar and sugar for a tangy bit of crunch.
I’ve been toying with the idea of cooking duck for a very long time, specially after seeing this video. I wanted to put a dish together that was not only elegant but also incorporated a variety of flavour profiles as … Continue reading
A post-dinner brainstorm on dinner party ideas left me with a challenge – what the heck can I make with blue cheese and wasabi peas? The answer – mutant looking slabs of wasabi pea crusted chicken breast stuffed with blue … Continue reading