Tacooooooooos! Not just any tacos but fried chicken tacos. And not just any fried chicken but jalapeño brined fried chicken.

It gets better. These are not just any tortillas but chicken fat tortillas with fat from last nights roast chicken. And that crumb? It is a gluten-free one that is so good, my gluten digesting friends choose it instead of regular breadcrumb or panko! It is so good and you won’t believe what it is! Continue reading

Jump straight to the Confit Duck with Damson Plums, Puy Lentils, Beetroot and Sage recipe.

Autumn didn’t just arrive with speed, it knocked the door down and forced its way in. While we are now enjoying Summers brief blast of a second wind with a whopping 29C in London today (green tomatoes everywhere rejoice!), mornings and evenings are still Autumnal here. Even today, the day started cool, and will finish so. Leaves are on the ground, windfall apples and crabapples line the paths I walk in the park, the sun sets earlier.

But, Autumn produce is here. I love the seasons. Continue reading

Lockdown marches on and takes us along with it. I hope you are doing ok and it is not proving too difficult and that Covid has not impacted your life directly. If it has, I hope you are doing ok. I have been fairly silent here, which was not my intention. But, I am back now and I have lots to share with you. Lots of this will be recipes too. 

It won’t surprise you to hear that the publication of my book, Bacon, has been impacted by Covid. The latest in a litany of hurdles but the last one. My printer was affected by the Italian lockdown but things are moving again and I will keep you updated as to when Bacon will be on sale. I am also planning on publishing an updated version of Comfort & Spice after that with a fresh design and a light rethink. But Bacon first, and I can’t wait to share it. Continue reading

Rhubarb is a vegetable, even though we treat it as a fruit. I only ever had it as stewed rhubarb with custard or rhubarb fool in childhood, and I loved it. Understanding later on that rhubarb could be a savoury ingredient was a game-changer.

If you think about it, rhubarb isn’t sweet at all. Even the gorgeous bright pink forced Yorkshire rhubarb is markedly sour. Rhubarb loves sweet though. That makes it a wonderful ingredient in terms of a play on sweet and sour in a dish. It makes lovely ketchup too. It works with most meats, I especially like it with lamb and a roast like pork belly. Continue reading

Jump straight to the Spaghetti with ‘Nduja, Prawns & Basil Recipe

Spaghetti and sunshine, sausage and prawns, chilli and tomato. Add a little basil there like a spritz of perfume on your wrist before you go out, and you have a gorgeous plate to devour.

‘Nduja? A fridge essential? (Trust me) 

Yes, of course, I could live without it, but I absolutely choose not to while I have the choice. A soft and very spicy cured and spreadable Calabrian sausage, it is brilliant just as is spread on bread, toast or crackers. Try it with eggs, mix it through a tomato sauce for a porky arrabiata, spread it on top of some white fish just before it finishes cooking with an oregano and breadcrumb top for a gorgeous spicy crispy crunch. Continue reading