Recipes and Restaurant Reviews
Some people get a little weird about cooking with oxtail – which I sort of get, sort of (I’m being a little polite), but they wouldn’t have an issue with oxtail soup from a can, and it tastes way better when you make it fresh. …
Some people find roasting and cooking beef a real challenge, ending up with a disappointingly tough result, especially a beef brisket. All that is usually missing though, is a little patience and foresight. Brisket is a cheap (although annoyingly, that is changing) cut of meat …
In sunless England we don’t generally manage to grow exotic ingredients and whilst figs grow well (I grew these myself), they tend not to be as sweet as sunnier climates. So what to do with them. Quartered and covered in honey is stunning, but, make …
This is undoubtedly the national dish of this multi-island paradise nation. It’s slow cooked pork, poached in a deep flavoured liquor. How do you make Filipino Pork Adobo? You will probably want a side dish with it, try our filipino garlic fried rice (sinangag) recipe. Print this bad …
I’ve done this to accompany a Dal Bhat, a match made in heaven, or as near to it as you can get in the Himalayas. In Nepal they would use mutton or goat rather than lamb, but it makes for a close substitute in the …