I had a bit of a culinary disaster the other night. I had planned to make a lactose free macaroni cheese and had gone to great pains to get my ingredients. Buffalo milk, goats butter & sheeps cheese, all ready to go. I had planned to make a bechamel and sink the macaroni in it with some manchego & blue cheese throughout and panko breadcrumbs and manchego on top. Alas, it wasn’t to be, my buffalo milk was unpasteurised and was already sour having bought it on Sunday. I was devastated! I had been building up to it for a few days buying my ingredients. So, stranded in my kitchen, with the makings of a bad macaroni cheese and so annoyed I was ready to give up and sulk and watch trash tv with a glass of wine, I reviewed my options. We had had braised sausages and mash the night before and had baked potatoes for the mash in order to get a better texture for our mash. We still had the skins. I had a kilo of broad beans from the farmers market. I had goats cream from St Helens Farm for the dish that shall not be spoken of. Some leeks and a nice big block of roquefort. I started to feel better. In the end, waste of food aside, I was almost happyto have failed as I was so pleased with the outcome of the stuffed potato skins. They were delicious! I served them with grated raw beetroot dressed with balsamic and some redcurrants and washed it all down with a glass of robust red wine.

It was all a bit slap dash given my frustration with preceding events, and while I had a kilo of broad beans, they actually weren’t the best and I had to bin some, so this recipe is approximate. I don’t think changes in the ingredients will compromise this dish though, it’s very rustic and the flavours work well so a little more of one and less than the other should be fine, so feel free to play. It’s the flavour combinations that work well here.

As with all dishes, you’ll get a better result with the best ingredients but I would particularly encourage using a good bacon for this. We get ours in our farmers market from Grassmere Farm and it’s so good! It retains its moisture and the flavour is really distinct, even alongside the strong blue cheese, it really stood up to it. Roquefort is one of my favourite blue cheeses, it’s made from sheeps milk so is great for lactose free dinners.

We were hungry and our potato skins were small so we had three each but two might suffice per person if they were large enough.

Here’s the recipe: Continue reading

My animal instincts have kicked in, all I seem to want to do is eat high fat foods and go hibernate, I blame this weather! Half the country is flooded and the rest seems to think it’s November. What’s the answer to this misery? Potato salad. Proper homemade potato salad with a homemade mayonnaise packed full of tasty herbs. Mayonnaise is a tricky one. I’ve made it by hand and have had some heart breaking moments when it has split, once in desperation when it had I added the leftover egg white and discovered that it was a rescue remedy (and could be done in the blender!) and so I have this quick mayonnaise recipe, which, while it isn’t a traditional french mayo will fool you into thinking it is with it’s concocted french tones. My aching hand was delighted to dispose of the wooden spoon. I still make the real one when I am feeling purist but I wasn’t this day, I was happy with my speedy compromise and wanted my potato salad and wanted it fast, so here it is. It’s worth making the extra effort to make your mayonnaise, especially in a blender as it takes such little time and you get a much better result than that gloop you buy in jars. Although (French people look away!), I do use that too on occasion…

I used small new charlotte potatoes for this but you could use any potatoes atall. I left the skins on mine as they’re new and the skins are thin and delicious, if yours aren’t new probably best to peel them. Lots of herbs go well with potatoes but I used parsley and thyme. You could use rosemary, sage, mint or maybe even oregano. For the mayonnaise, I like to use half extra virgin olive oil as I love the flavour but you can use just vegetable oil if you like. The mayonnaise recipe will make more than you need and will keep for a week in your fridge. Make sure your egg is at room temperature if you keep them in the fridge. I prefer not to as eggs don’t need to be in there and they’re best used at room temperature. Also, as eggs are porous they can, and have, absorbed the smells of strong cheeses or other strong smells from your fridge. They are best kept in their little boxes away from strong smells in a cool spot, not necessarily a fridge. I buy mine weekly from the farmers market and rarely have them for more than a week so it’s fine.

The recipe follows.

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Another quick lunch was required and I fancied some wholesome soup. I wanted something healthy so lentils and beans sounded good. I had also recently pilfered some rosemary from a friends garden so wanted to put that in. I toyed with the idea of making a chorizo, tomato, red pepper & butter bean soup but I’ve been eating so much chorizo lately that I thought that I should give those poor Spanish pigs a break, they’re probably having nightmares about me. I did use Spanish beans though, the giant Spanish butter beans – Judion de la Granja. These are huge white butter beans, quite creamy in texture. They can be hard to get and pricey so feel free to replace with butter beans, it will still be very nice, I just like using different ingredients and the drama of the large beans. If you do want them El Navarrico do them in jars and you can get them in most Spanish deli’s. You can also get them dry at Brindisa in Borough or Exmouth Market in London. Garcia’s in Notting Hill sell the jarred ones as do most Spanish deli’s, this just happens to be the one I know well.

Back to the soup. It’s important to use a good stock here. The soup is quite brothy and the stock delivers much of the flavour. You can use chicken or vegetable and preferably homemade. Mine was vegetable made by boiling some carrots, garlic, cloves, celery, leek, rosemary, just bits I had in the fridge really. As long as you think the veg will complement the veg in your soup it will work well. Stock requires alot of veg so make sure you use plenty. Alternatively, just be sure to use a good shop bought stock. The recipe follows. Continue reading

Samphire is the ingredient of the moment. It’s on TV (e.g. Great British Menu), in the newspaper food sections (Independent last week, Guardian last month) and on the web (Clotilde at Chocolate & Zucchini for example). Samphire has many names, sea asparagus, sea beans & salicornia. There are two types of samphire – Marsh Samphire & Rock Samphire, the one you’ve been seeing everywhere is marsh samphire, found growing in the tidal zone and found all along the coast. The Norfolk coastline is particularly rich in it. You can buy it from most fishmongers and farmer’s markets. It’s not cheap, mine cost £1.50 per 100g, 100g works out at approximately a handful so I bought a couple. If you’re having it on it’s own with fish you’ll need about 100g-150g a person, maybe a bit more.

I first had samphire two years ago when we went to the Salusbury Pub & Dining Room in Queens Park for my birthday. It was served with sea bream and roast potatoes and was absolutely delicious. I have been a fan ever since. My samphire that night was absolutely soaked in butter, it works really well with it, but as a lactose intolerant that generally isn’t an option for me. Besides, I wanted to make something light & summery that paired well with the rich wild salmon that I had bought on my way home from work. Salty samphire pairs extremely well with fish but is also beautiful in salads. I tried both with my 200g batch, for today I’ll talk about the fish dish.

I went to Marylebone Farmers Market at the weekend and bought beautiful Isle of Wight tomatoes and a large bag of broad beans. I was keen to use them in this dish so decided on a samphire salad to go with the salmon.

Recipe notes: Samphire is very easy to cook but it is very salty so I would advise soaking in several changes of water over a few hours. If this isn’t possible, at least wash it in a few changes of water. Early season samphire can be eaten raw, however, it’s no longer early season and besides I like it blanched briefly before eating – 2 minutes or so does it. Take care to remove the woody bits from the end of the samphire stems and any bad bits. Be warned that samphire doesn’t keep very long as I found out last time I bought it! While double podding the broad beans is painful, it really is worth it, otherwise the rubbery broad bean skin overpowers the sweetness of the actual bean. Continue reading

My lovely local Italian deli had more chanterelles and I couldn’t leave them there. They’re like a little golden treasure and with their subtle flavour are delicious. I was tempted to make the tagliatelle again but we’ve been eating alot of pasta lately. One thing we haven’t had for an age is a Frittata, so I decided on one of those.

So, where from here? A frittata is an Italian omelette with fillings. These vary and unlike the Spanish Omelette, you can really put anything you like in there. A brunch favourite of mine, I often make a leek and mushroom omelette so I thought that I would replicate it with the chanterelles. The leek is very sweet and the chanterelles very delicate so it works well with a bold flavour like rocket on the side. Often frittata recipes have milk in but as I’m lactose intolerant I don’t bother. If you’re not please feel free to add a few tablespoons of milk to the egg. Sometimes there’s cheese on top but I didn’t want to distract from the deliacte chanterelle flavour. This is very easy and very quick! Continue reading