Tag Archives: Recipe

Easiest Ever Chinese Roast Duck

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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

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Roasted garlic, tomato and aged balsamic vinegar sauce for pasta or chicken

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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

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Filed under Pasta, Poultry, Recipe Shed, Reviews, Comps & Sponsored Posts

Japanese Crispy Pork Chop with Tonkatsu Dressed Salad

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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

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Burger with Smoked Bacon Dust

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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

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Filed under Beef, Recipe Shed

Sous Vide Picanha Steak

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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

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Shichimi Duck Breast with Soba Noodles

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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

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Smoked Crispy Skin Chicken with Mexican Mole Sauce

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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

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Smoked Chilli with Borlotti Beans and Fennel Seeds

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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

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Hare Ragu with Pappardelle

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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

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Filed under Game, Pasta, Recipe Shed, Slow Cooker

Fillet of Beef Rolled in Leek Charcoal Powder

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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

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Filed under Beef, Recipe Shed, Sous Vide Cooking

Smoked Iberico Pork with Puy Lentils and Feta Cheese

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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

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Spaghetti Arrabiata

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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

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Filed under Pasta, Recipe Shed

Butcher’s Masterclass: How to cut your own Flat Iron Steaks

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  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

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Roast Coquelet with Fig and Cranberry Stuffing

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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

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Jamie Oliver’s Sticky Chinese Ribs

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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

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Smoked Crispy Chicken and Watermelon Salad

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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

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Iberico Pork Rack with Smoked Paprika

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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

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Hickory Smoked Chicken Breasts

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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

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Bourbon Smoked Chicken Wings with ‘The Stag’ Hot Sauce

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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

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How to cure bacon at home

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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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Flat Iron Steak with Burnt Onion Ketchup

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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

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Slow Cooked Cockerel Breast with 40 Cloves of Garlic

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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

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Sara’s Vietnamese Pork Curry

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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

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Yotam Ottolenghi’s Lamb Meatballs with Fig Sauce

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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

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Jamie Oliver’s Super Schnitzel

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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

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Tom Kerridge’s Ultimate Ham and Cheese Toasties

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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

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Jamie Oliver’s Beef Wellington

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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

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Have you tried…Iberico Pork Presa?

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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

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Have you tried…Iberico Pork Secreto?

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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

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Smashed Cheeseburger Toastie

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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

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