Bacon and onion roly-poly pudding is a classic British family favourite from the 1960s.
A firm favourite in my family, served warm or cold, my wife’s aka Nanny’s bread pudding is the best.
If you would like to try this cockney treat then my recipe for a family-sized pie version will give you a taste of this classic meal.
Pear and raspberry crumble is sweet and very satisfying with the subtle taste of pears matched with vibrant raspberries. There is nothing better than a homemade crumble served with lashings of hot custard to finish off Sunday dinner.
Raw or sautéed these asian style parsnip noodles are a great alternative to egg noodles. Use them in a chow mein or pad thai or sliced steak with a tangy dressing.
Fancy a fish dinner which is a little indulgent? This recipe for pan fried hake with clams and hazelnuts is a lovely fusion of flavours and textures and quick to make. Preparation is the key, have all the ingredients ready to go. Omar Allibhoy (aka The Spanish Chef) has produced […]
This traybake, as it cooks, fills your kitchen with its gentle anise and citrus scent, working as well in midwinter with in-season Seville oranges as it does in summer with eating oranges, their sweetness soured by lemon.
A British summer classic dessert, fruity slightly sharp gooseberry crumble with a lovely crunchy topping.
Spicy quail marinated in a Thai red sauce with a hint of sweetness from the honey.
This is a lovely Spanish quail recipe where you stew the quail with onions, then serve them separate from their broth, which you then eat with pasta.
This lovely grilled quail recipe has a perfect balance of citrus orange and earthy parsley. Game birds like quail work well with the more intense flavours and give a nice balance. Perfect with a glass of merlot.
If you are looking for a quick but flavourful lunch then this tortiglioni pasta with anchovies from La Cucina Italiana packs a filling dish with mediterranean style. These amazing little fish are packed with flavour and vitamins and are really good for you!
This recipe from Rick Stein’s book “Rick Steins Far Eastern Odyssey” is a classic Thai Massaman curry.
