Monthly Archives: December 2013

Japanese Crispy Beef

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  My wife bought me a chip pan for Christmas. Nothing special. Ordinary, bog standard pan with a basket. But it’s brilliant. The last time I used a chip pan … Continue reading

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Filed under Beef, Recipe Shed, Sous Vide Cooking

Twice-Cooked Ham with Dr Pepper Glaze

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This is a wonderful Christmas ham: sticky and sweet, flaky yet moist. A real winner. It was originally a recipe for glazed ribs, but I’ve adapted it for gammon. And … Continue reading

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A week of living Bart-ishly! Bart’s New Range of World Spice Blends Tried & Tasted

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  I’ve been sent Bart’s new range of world spice blends to try because, as it says in their press release, I like to think of myself as an ‘adventurous … Continue reading

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Filed under Beef, Lamb, Poultry, Recipe Shed, Reviews, Comps & Sponsored Posts, Uncategorized

Tom Kerridge’s Christmas Turkey Roll with Sage & Onion Stuffing (adapted for Turkey Breast)

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This recipe comes from Tom Kerridge’s magnificent book ‘Proper Pub Food’, which my friend Danny bought me for Christmas. Unfortunately, I couldn’t wait until the 25th to get stuck in … Continue reading

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Filed under Poultry, Recipe Shed

Watch: For Festive Foodies…A Vegetable Nativity Play!

The Story of the Nativity – as performed by a butternut squash, a courgette, a potato & sprout dog, and a peeled banana as Archangel Gabriel! Christmas doesn’t get more … Continue reading

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Fillet of Beef Stroganoff with Rodda’s Clotted Cream

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 Clotted Cream is something I’ve only ever had on holiday in Cornwall, piled high on top of jam, on top of scones (never EVER cream, then jam – that’s a … Continue reading

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Ultimate Luxury Burger: Beef with Shaved Truffle and Apres Soleil Cheese on Toasted Cholla Buns

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This might not be the world’s most expensive burger, but it’s pretty close! I wanted to create a super-umami burger that was bursting with meaty, mushroomy, cheesy depth – and … Continue reading

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Michel Roux Jr’s Recipe for Confit Turkey, Goose or Chicken Legs

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Last week, I wrote about Phil Truin’s free-range chickens and cooked a spectacular crown roast, reserving the legs to confit and have for Sunday lunch the following week. Which is … Continue reading

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