Dish of the day…

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

More from Reluctant Housedad…

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


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One Response to Welcome!

  1. Bones

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



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