What's cooking?

As I mentioned in an earlier post, I have just bought a copy of Rick Stein's Seafood Odyssey, and am aiming to up my fish cookery as a r...

There is a lot of debate about how to produce the "perfect" roast potato, much of it spurious. This is my method - cut your potato...

This red pepper sauce comes from Saha: A chef's journey through Lebanon and Syria , . I'm not sure if the original rouille is a Fren...

This is the second time I've made roast goose for Christmas. It's a really easy meat to cook. The fat on the outside stops it from d...

There's a bit of debate about whether marinading venison is necessary or not, but I don't have enough experience of buying or cookin...

I have an unofficial rule on my blog that anything on it has to have been cooked by me. However, this is the first thing that Sammy has lear...

I didn't think I would be doing quite so much deep-frying in Italy, but I have a real weakness for anything battered and fried. I saw th...