A deliciousold English onion broth recipe must have warmed the bones of peasants over centuries of cold damp English winters.
I came across this Carote in Agrodolce recipe – Italian sweet and sour carrots – when I was looking for a way to give the humble carrot a little lift. Whilst smothering them in honey can be great, it can make them quite sickly, and often overpowers any…
This easy chicken stock is my favourite stock, and I make it in large batches at a time. It’s the foundation for most of my soups and risottos. The ingredients for my chicken stock are essentially the same as for my vegetable stock but with chicken bones added.…
Chicken livers are extremely cheap and very nutritious. They taste great and are easy to cook but this Hungarian style chicken livers recipe is next level. A few generations ago chicken livers were a common part of the diet. But some people find eating offal a bit off-putting…
For me, roast potatoes are the making of a successful roast. Get them crispy on the outside, and fluffy on the inside, and any other disasters will be forgiven. Stuff up the roasties, or (perhaps the ultimate crime) don’t make enough, and the roast is a failure, no…
Pigs in Blankets taste fantastic and are a must for Christmas dinner. And they have a fun name, at least more amusing than ‘sausages wrapped in bacon’, although there is no escaping that is just what they are. I always wrap the little pigs in their bacon blankets…
Everyone should make homemade cranberry sauce for their Christmas table. It tastes far better than anything from a jar and takes just a few minutes to make. An as you can prepare it a few days in advance, it doesn’t add to the stress of cooking on Christmas…
No British Christmas dinner is complete without Brussel sprouts and yet few people admit to liking them. But they are sold everywhere in vast quantities every December. So despite their rather windy consequences, people must secretly like them. Personally I love them, and I serve them every Christmas…
Cauliflower cheese is proof of one of the fundamental principles in cooking: there are very few foods that can’t be improved by adding a good helping of cheese. It legitimises eating cheese as a main course which is never a bad thing, and it’s the best way to…