Dosa World Brick Lane

Dosa World – Brick Lane

If you are ravenous and in the mood for authentic curry then Brick Lane can be both a blessing and a curse. The sheer...
Provencal style Fish Soup with Aioli, Gruyere and Croutons

Provencal style Fish Soup with Aioli, Gruyere and Croutons

A classic soup enjoyed in southern France and now you can enjoy it too. Don’t be put off by the list of ingredients, the...
Strawberry-Choux-Puffs

Strawberry Choux Puffs

These pastries remind me of Paris. Visit any patisserie and you’re bound to come across these in one form or another. The recipe is...
Chicken Breast, Cavelo Nero and Bacon with Creme fraiche and Parmesan

Chicken Breast, Cavelo Nero and Bacon with Crème fraiche and Parmesan

Cabbage and bacon are a combination that work well so with this dish I chose to go with Cavelo Nero, similar to cabbage but...
Monkfish with Prosciutto, Asparagus and Herb dressing

Monkfish with Prosciutto, Asparagus and Herb dressing

Monkfish is a great fish for roasting. Also any fear you have of finding bones in fish won’t matter as monkfish has no pin...
Mini-Beef Wellington with Cauliflower Puree

Mini-Beef Wellington with Cauliflower Puree

Fillet of beef can be one of the most expensive cuts of meat around. This recipe scales down the traditionally large Beef Wellington into...
Sweet Potato Agnolotti

Cooking with Keller

This week a very special piece of culinary literature landed on the porch mat. The French Laundry cookbook has been out a few years...
Beef Tagliata

Beef Tagliata

If you fancy an easy starter or a healthy dinner this dish is perfect. ‘Tagliata’ meaning ‘to cut’ in Italian is a variation on...
walnut-and-raisin-bread

Walnut and Raisin Bread

Here’s a loaf with a bit of a difference. Walnut and raisins go perfectly together to flavour this versatile bread that can be served...
Foie Gras, Roasted Carrots and Scallops with a sweet wine butter sauce

Foie Gras, Roasted Carrots and Scallops with a sweet wine butter sauce

I saw this dish in its original form in Pierre Koffmann’s book from his days at La Tante Claire, a famous three Michelin star...
Rhubarb Souffle

Rhubarb Soufflé

This dessert came about through an experiment with a bag of free rhubarb and a limited knowledge of soufflé. Luckily it turned out to...
Salt Cod Croquettes with Honey and Mustard Mayonnaise

Salt Cod Croquettes with Honey and Mustard Mayonnaise

Salt Cod Croquettes idea came about from a tapas dish I once sampled at San Miguel Market in Madrid. A fantastic place which is...