Dish of the day…

IMG_6908 Chicken Liver Ragu with Pappardelle - Chicken livers, it has to be said, aren’t everybody’s cup of offal. My wife, case in point, positively hates them and has even threatened divorce if I ever fed them … Continue reading
IMG_8826 Easiest Ever Chinese Roast Duck - This is, quite simply, the simplest Chinese-style roast duck you will ever make. The skin is crisp and golden; the flesh moist and fall-apart. It’s heaven. And you only need … Continue reading
IMG_2653-1024x764 Roasted garlic, tomato and aged balsamic vinegar sauce for pasta or chicken - Often I ponder to myself: ‘How can I put  more ‘Oooh’ in umami?’ That’s the kind of guy I am, you see. A ponderer of life’s culinary mysteries: a never … Continue reading
IMG_8774 Porcini Mushroom Butter for Steak, Chicken or Jersey Royals - Why do mushrooms like parties? Because they’re fungi(s)! OK, the joke doesn’t quite work for grammatical reasons and, dare I say it, there’s mushroom for improvement, but it makes me … Continue reading

More from Reluctant Housedad…

IMG_8246 Japanese Crispy Pork Chop with Tonkatsu Dressed Salad - You can’t beat a pork chop. Well, you can – and you MUST with this recipe. Just a semi-beating with a rolling pin or a meat hammer will suffice. This … Continue reading
IMG_8422 Dan’s Dining Club Review: Kitchen Table at Bubbledogs, Charlotte Street, London, W1 - I have a group of friends who are also dads. That, in itself, would be connection enough. But there are other things that connect us, and amongst these is a … Continue reading
IMG_8290 Burger with Smoked Bacon Dust - Anyone who thinks we pub-goers spend our time talking rubbish, take heed: this idea came from a American drinker I’ve been calling Rick, but who is actually called Rob (I’ve just … Continue reading
IMG_7863 Kid Goat Tikka with Pistachio Sauce and Coriander Chutney - Have you tried goat? It’s one of the world’s most popular meats but it is relatively rare in the UK. I had to ask my butcher to get hold of … Continue reading
IMG_8259 Review: The Kitchen Counter at Neil Borthwick’s Merchants Tavern - The Kitchen Counter at Hoxton’s Merchants’ Tavern is the ultimate experience for foodies: sitting in close proximity to chefs who have skills and knowledge you can only fantasise about while … Continue reading
IMG_8169 Galician Sirloin Steak - Kitty Fisher’s restaurant in Mayfair serves what the food writer Tom Parker Bowles describes as ‘an aged mooer’ – aka Galician steak. Galicia, in case you’re not familiar, is the … Continue reading
IMG_7885 Sous Vide Picanha Steak - Picanha is a stunning cut of beef from the top of the rump. It’s most popular in Brazil, but it’s being offered by top-notch butchers (such as the guys at … Continue reading
IMG_7778 Shichimi Duck Breast with Soba Noodles - This is one of the simplest meals I’ve cooked for a long time: just a handful of quality ingredients, a cheat’s spice blend and a bit of marinating. But it … Continue reading
IMG_7797 Smoked Crispy Skin Chicken with Mexican Mole Sauce - This Mexican mole (pronounced mo-lay) sauce is sensational: hot and sweet, rich and chocolately. It’s the perfect accompaniment to chicken or mix with pulled pork and serve in wraps. (For … Continue reading
IMG_5775 Tom Kerridge’s Sticky Chicken - This recipe is inspired by Tom Kerridge’s Sticky Drumsticks in his ‘Best Ever Dishes’ cookbook. I didn’t have any drumsticks, but thought it could also work with chicken thighs – … Continue reading
IMG_6325 Pork Ribs Baked with Beer and Tamarind - Is there anything more, er, more-ish or satisfying than a big plate or ribs? This recipe is a winner: marinating baby back pork ribs in beer and tamarind – know … Continue reading
IMG_7419 Smoked Chilli with Borlotti Beans and Fennel Seeds - There are three secrets to this extraordinary chilli: frying half of the minced beef until it is crispy; grinding fennel seeds to add to the spice mixed to give it … Continue reading
IMG_7508 Hare Ragu with Pappardelle - I’ve got another new butcher on the block – Paul Cramer, in Camden, north London. I stumbled across him as I was wandering around waiting for my son to finish … Continue reading
IMG_7594 Fillet of Beef Rolled in Leek Charcoal Powder - I saw this recipe on the Food Network Show, Destination Flavour: Japan. Presenter Yoshihiro Narisawa described it as one of the greatest things he’d ever tasted and given that he … Continue reading
IMG_6243 Roast Satay Chicken with Sour Chilli Jam - A Saturday night salad to die for, inspired by the great god Tom Kerridge. Such an amazing chef that I named my son after him: Kerridge Kendrick. Has a certain ring … Continue reading
IMG_7335 Smoked Iberico Pork with Puy Lentils and Feta Cheese - Look at this pork steak, carved  into 1cm-thick tranches to exposes a perfectly cooked interior. A PINK interior! Yes, that’s right – pork cooked pink. Medium-rare, to be precise. What … Continue reading
IMG_6362 Spaghetti Arrabiata - Arrabiata means ‘angry’ in Italian, because it’s so darned hot (as in, ‘Phew, I’ve been out in the sun too long and this sun burn is making me arrabiata.’ Perhaps … Continue reading
IMG_6988 Butcher’s Masterclass: How to cut your own Flat Iron Steaks -   The feather blade is a wondrous piece of meat in terms of flavour – but you need a lot of time on your hands to cook it. Cut from between … Continue reading
IMG_7060 Roast Coquelet with Fig and Cranberry Stuffing - Have you tried a coquelet? Quite possibly. It’s simply another term for ‘poussin’ – or young chicken to ordinary folks like us.  They’re widely available but I sourced these from … Continue reading
IMG_7120 Sous Vide Poached Egg and Smoked Bacon Carbonara - Purists will tell you that the only way to cook an authentic Roman carbonara is with bacon and eggs. But I’ve never been a purist: it strikes me as telling … Continue reading
IMG_7077 Have you tried the GBK St. Morish Burger? - In the ongoing quest for Burger Perfection I was asked by the good people of Gourmet Burger Kitchen to try their new St.Morish Burger aka ‘Apres Ski in a Bun’.  … Continue reading
IMG_6064 Jamie Oliver’s Sticky Chinese Ribs - This cooking method – courtesy of Jamie Oliver’s Comfort Food cookbook – is simply the best way of cooking ribs I’ve ever come across: time after time  the results are … Continue reading
IMG_6827 Smoked Crispy Chicken and Watermelon Salad - This is a very impressive dinner party starter: light and refreshing, smoky and sweet. I got a smoker for my birthday so I’m like a kid in the toy shop … Continue reading
IMG_6871 Iberico Pork Rack with Smoked Paprika - It is wrong to cry over spilt milk. This much we know. We were taught this as children and now hardy any of us drink milk as a result. But … Continue reading
IMG_6747 Hickory Smoked Chicken Breasts - I am so privileged – and undeserving – to have the wife I have. Men of a certain age tend to get socks or hankies for their birthdays, but I … Continue reading
IMG_6803 Bourbon Smoked Chicken Wings with ‘The Stag’ Hot Sauce - The ‘Blue Cheese Chicken Wings’ at The Stag public house in London NW3 are so addictive they should come with a voucher to a rehab clinic once you’ve had your … Continue reading
IMG_6657 How to cure bacon at home - I’ve just eaten the best bacon in the world – because I made it myself. It contained no water that makes supermarket bacon more of a boil-up than a fry-up … Continue reading
IMG_6224 Crispy Spatchcocked Quails - I love a game bird, and these beauties come from my good friend Bob The Butcher. They’re wonderfully succulent, but to tenderise them even more, as well as infusing them … Continue reading
securedownload No words needed: A photo from my favourite pub, The Stag in London, NW3 - Chef (and mentor) Asher at The Stag in Hampstead, NW3, brines, smokes and barbecues the best chickens I’ve ever tasted. As well as the best blue cheese chicken wings, root … Continue reading
IMG_6453 Flat Iron Steak with Burnt Onion Ketchup - Flat Iron steak is an exceptional cut of beef. It’s become quite trendy in Britain because it’s relatively cheap and hugely flavourful with a wonderful toothsome texture: like a cross … Continue reading
IMG_5891 Slow Cooked Cockerel Breast with 40 Cloves of Garlic - I over-ordered at Christmas. Bought two massive cocks but only needed one. Such is life. So what to do with my second cock? This recipe, inspired by Tom Kerridge’s ‘Perfect … Continue reading
IMG_6618 Sara’s Vietnamese Pork Curry - The great thing about having friends who love to cook is that we not only share recipes, but we also share leftovers! This fantastic flavoursome sauce was given to me … Continue reading
MexicanEggs Old El Paso Mexican Inspired Eggs -   Start the day by giving the Great British Breakfast a Mexican makeover with this super-savoury Old El Paso Roasted Tomato & Pepper spiced omelette recipe. Every weekend morning, we … Continue reading
IMG_6556 Yotam Ottolenghi’s Lamb Meatballs with Fig Sauce - When my friend Debbie of TheLifeEdit blog recommended this recipe, I was sceptical. After all, a meatball’s a meatball, heavens to betsy? Nope. These take meatballs to a whole new … Continue reading
IMG_6286 Jamie Oliver’s Super Schnitzel - There are so many flavours on this plate I hardly know where to start: sour and tart, sweet and hot, salty, oniony, fishy, jammy, fruity, meaty. The works! It should … Continue reading
IMG_5912 Tom Kerridge’s Ultimate Ham and Cheese Toasties - You will never have had a ham and cheese toastie like this, I guarantee it. It’s a cross between Welsh rarebit and a Croque Monsieur. A Croque Rarebit, if you … Continue reading
IMG_6139 Chicken Kiev with a Smoky Bacon Twist - Here’s a wonderful twist on the classic chicken Kiev: add crispy bacon bits to the garlic butter filling. Any you have leftover, melt it in a pan and pour over … Continue reading
IMG_6120 Nitsa’s Thai Lamb Yellow Curry - I’ve given up making Thai curry pastes from scratch because my friend Nitsa creates her own and they simply can’t be surpassed. She works full-time at Marks and Spencer but … Continue reading
IMG_5623 Jamie Oliver’s Beef Wellington - There are a few dishes I have been scared of trying because of the potential for disaster. This is one of them. Beef Wellington has always struck me as putting … Continue reading
IMG_6089 Jamie Oliver’s Insanity Burger - My friend Danny and I are on an endless quest for the perfect burger. Not just those you can get at the myriad of trendy burger joints that have sprung … Continue reading
IMG_6004 Tom Kerridge’s Slow-Roasted Duck with Potato Pancakes - A butcher friend of mine – let’s call him Bob, for that is his name – has been raving about the virtues of Gressingham ducks. ‘The best ducks in the … Continue reading
IMG_5819 Tom Kerridge’s Ginger-Braised Ox Cheeks with Spiced Lentils and Watercress Yogurt -   I’m proud to report that this is one of the best dishes I have ever cooked. Not my words – but those of my very discerning wife. Top-end restaurants … Continue reading
IMG_4200 Daioni Flavoured Milk - Only a quarter of boys and 10 per cent of girls between the ages of nine and 13 are getting enough calcium – at just the age when their growing … Continue reading
IMG_5671 Tom Kerridge’s Cottage Pie with Blue Cheese Mash Topping - If you ever doubt your ability to cook an amazing meal, let me tell you about my friend Ray. A few months ago, he could barely make beans on toast. … Continue reading
IMG_5756 How to cook…Iberico Pluma - Are you one of those January Detox Types? If so, move along: you’ll find nothing to interest you here. The Recipe Shed is a proud exponent of the Whatever Doesn’t … Continue reading
IMG_5056 Le Poulet Fermier Jaune d’Ancenis…a chicken to compare with Poulet de Bresse? -   Poulet de Bresse is, of course, beyond compare. The queen of chickens; empress of poultry; grande dame des poulets. Its dense, gamey flesh is a taste beyond anything you’ve … Continue reading
IMG_5241 Sous Vide Duck Breasts with Chinese Spiced Rub -   Sous Vide is a fantastic way to cook duck breasts because it keeps the meat as pink as you prefer while heating it all the way through. This means … Continue reading
IMG_5222 Have you tried…Iberico Pork Chops - Here’s a pork chop unlike any other pork chop you’ll ever taste. These come from the loin of the magnificently marbled Iberico pig – that incredible porker that grazes on … Continue reading
IMG_4971 The Lockhart Southern Fried Chicken - I am forever in pursuit of the perfect Southern Fried Chicken recipe and on  Saturday Kitchen recently, the head chef of a restaurant called The Lockhart claimed to have created THE … Continue reading
IMG_4998 Have you tried…Iberico Pork Presa? - Look at this glorious, beautifully marbled piece of meat. Do you know what it is? OK, a rather large clue is in the header, but if you hadn’t see that, … Continue reading
IMG_4735 Christmas pies from Pieminister -   As much as I love a nice pie, pastry isn’t my forte. Even the ready-made, shop-bought stuff can be too much of a faff. So I was delighted to … Continue reading
IMG_4244 Have you tried…Iberico Pork Secreto? - Pork, for me,  is only worthwhile if the tougher cuts of the animal are used (shoulder, belly, cheeks, the leg, at a push), which are then slow cooked.  It’s the … Continue reading
IMG_4441 Chinese Chicken Wings in Black Bean Sauce - I am in possession of a brand new wok, purchased from the sensational Wing Yip supermarket. If you’ve never been to one of these extraordinary Chinese food emporiums, seek one … Continue reading
IMG_4141 The Stag’s Root Beer Pork Ribs with Shaved Fennel Salad - The Stag in Hampstead, NW3 is a great boozer, with great beers, great staff, great food  and the best ribs I’ve ever eaten in a pub – so I attempted to … Continue reading
IMG_4026 Smashed Cheeseburger Toastie - I thought I’d nailed the perfect burger until I read this post from the great Dan Toombes aka the Curry Guy. He’s been on a burger tour of his native … Continue reading
IMG_2954 Indian Lamb Koftas in ‘Spice Tailor’ Peanut and Tamarind Sauce (National Curry Week October 13-19) - It’s National Curry Week (13-19 October 2014) and I’ve been inspired by TV chef Anjum Anand’s Spice Tailor chutnis (which is the Hindi word for ‘lick’). This recipe uses The Spice Tailor Peanut and … Continue reading


More From the Recipe Shed…

3 Responses to Welcome!

  1. Bones

    Please add me to mailing list.
    Such a delicious, mouth watering and informative site.



  2. Really love this site. Great inspiration for food ideas. Will keep coming back.

  3. Anthony

    Keith, where the hell have you gone mate!!?!

    There’s been no blog for several months now whilst your Twitter keeps sending out links to old recipes like some kind of bot….. tried messaging you there to no response :(

    I really hope everything is ok and that you get your blogging mojo back soon – this has to be hands down one of, if not my favourite food blog – so many great recipes accompanied by some great, warm and comforting writing.

    Let your fans know what’s happening Keith, I can’t be the only one!



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