Sous-Vide Venison

Sous-Vide Venison Shoulder with Savoy Cabbage, Bacon, Butternut Squash and Port Sauce

More sous-vide action for you lovely lot to read about. This time I went for a Burn’s Night inspired feast of Venison Shoulder with...
Joe Wicks Thai Beef Stir Fry

Thai Beef Stir Fry – Joe Wicks Lean in 15 ‘The Shift Plan’

Back aboard The Body Coach bandwagon I go. Last year Joe Wicks’ diet, or should I say, lifestyle plan got me in great shape...
Navarin-of-Lamb

Navarin of Lamb

When spring arrives inevitably so does the best lamb. This French one-pot dish uses different stewing cuts of lamb to create a delicious flavour...
Northern Thai Sausage

Northern Thai Sausage Recipe

During our trip to Asia we stopped for three days in Bangkok. The vast range of tasty street food in the Thai capital is...
Croque Monsieur

Croque Monsieur

I used to get these from an Algerian bakery of all places in Paris, but they were the best Croque Monsieurs I have ever...
Chorizo & Rocket Salad with Poached Egg

Chorizo & Rocket Salad with Poached Egg

I’m not sure how this salad came about but I'm glad it did, proof if ever it was needed that salads can be different...
Cinco de Mayo Nachos

Cinco de Mayo Healthy Loaded Nachos

Cinco de Mayo is fast approaching and very soon mounds of green goodness will be consumed along with the festivities. By green...
HelloFresh Herby Italian Chicken Recipe

HelloFresh Herby Italian Chicken Recipe

What if we could live in a world where we could get to choose our own favourite recipes and have the ingredients...
Venison Fillet, Leeks, Girolles and Sauce Poiverade

Venison Fillet, Leeks, Girolles and Sauce Poiverade

Venison has the benefit of being virtually fat-free, in particular the fillet. Saying that there’s no loss of flavour, quite the opposite. In this...
Japanese Wagyu A5

Cooking The World’s Best Beef – Japanese Wagyu A5

This week, I thought about raising the stakes, or should that be ‘raising the STEAKS’? I completely lost my mind for a...
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...
Make your own pastrami kit, Spicely Does It

Making Your Own Pastrami At Home

Following a thoroughly fascinating podcast with Gaynor Preece of Spicely Does It, I left the company offices in the High Peak with...