Jan 16, 2019Gérard Basset - a memoryLike so many people in the wine world, and I do mean the world, I am deeply saddened to hear of the untimely death earlier today of...
Dec 31, 2016Chestnuts: Chestnut Chocolate CakeDefinitely a chestnut cake with chocolate, rather than the other way round, but if you want it to be more chocolaty use 240g chocolate....
Dec 30, 2016Chestnuts: Potatoes with Chestnuts, Bacon & MushroomsThis is almost a meal in itself, but it also makes a very good accompaniment to roast game birds, poultry, venison and pork. If you’ve...
Dec 17, 2016Chestnuts: Chestnut, Prune and Sausage StuffingThis is the stuffing I usually do for goose. In fact, whenever I try something different (apples, potatoes, apricots, walnuts or...
Dec 10, 2016Chestnuts: Pork Tenderloins Layered with Chestnuts and MushroomsIf you’re feeling extravagant, use cèpes. Otherwise, use a variety with a good flavour such as chestnut mushrooms. And if you can only...
Dec 4, 2016Chestnuts: Chestnut SoupThis is archetypal winter food – thick and warming. It’s filling enough for a simple mid-week lunch and delicious enough for a dinner...
Oct 23, 2016Chestnuts: Introduction, tips & quick ideasThere are few smells more evocative than the waft of roasting chestnuts and few more perfect ways of spending a Sunday afternoon than...
Oct 3, 2016Tomatoes: Mediterranean Tomato and Olive TartsThese are basically pizzas with a polenta pastry crust. The advantage, apart from the fact that the base is deliciously crunchy and...
Sep 25, 2016Tomatoes: Spanish Tomato SauceI have been calling this sauce salmorejo for as long as I’ve been making it, but as I no longer remember where I saw the recipe or how...
Sep 24, 2016Tomatoes: Baked Sea Bream with Tarragon and TomatoesThere’s nothing to this. The tomatoes burst as they cook, creating a sauce while you enjoy your aperitif. Bream with tarragon is magical,...
Sep 17, 2016Tomatoes: Tomato and Ricotta SformataThis is a breeze to make and looks smart – a pale yellow set-custard studded with cherry tomatoes, although in the picture above I used a...
Sep 10, 2016Tomatoes: Gelée de TomatesThis was one of the recipes I wrote for The Sunday Times. The others were published in August 2009, but this one had to be dropped at the...
Sep 9, 2016Tomatoes: Introduction & How To PeelFresh tomatoes are with us all year, but there’s still something about eating them in summer – even late summer – that’s so much better....
Aug 31, 2016Herbs: Tips and ExtrasSome other ways with herbs: • Herb butters for meat, fish, vegetables, pasta, risotto, sandwiches et al. Use any herb you like, including...
Aug 29, 2016Herbs: Raspberry, Rosé and Rosemary SorbetThis is a combination of two recipes given to me by the Chilean winery Errazuriz, so it is their fruity Errazuriz Cabernet Sauvignon Rosé...
Aug 23, 2016Herbs: Roast Chicken with Thyme and Cream CheeseHerbs and cream cheese slotted in under the skin along the breasts not only flavour the bird but also keep the flesh beautifully moist –...
Aug 20, 2016Herbs: Dill and Orange-Stuffed Whole Roast FishThis is a simple, zingy stuffing for whole fish such as sea bass, bream, red mullet, mackerel or trout or whatever is in season and...
Aug 14, 2016Herbs: Risotto with rosemary and parsleyI’m wary of the kitchen sink approach to risotto - swamping the essential taste of rice, butter and stock with ingredients more suited to...
Aug 6, 2016Herbs: Rocket, Basil, Mint and Parsley SoupRosemary is perfect with lamb, sage is a triumph with pork, mint brings out the flavour of peas and tarragon and chicken were made for...
Aug 1, 2016Blackcurrants: Tips and ExtrasEnding off this blackcurrant series with, as always, some tips and extra ideas of what to do with all the blackcurrants I know you've...