Chilli con Carne was introduced to America by the “Chili Queens,” women who served food in San Antonio’s Military Plaza as early as the 1860s. Chilli stands were also common in Galveston and Houston; they were the taco trucks of the 1800s. Tamales with chilli was the most common order—beans were often added.
This savoury-tart-sweet combination takes the classic pairing of pork and fruit to a whole new level.
Try cooking with tender duck legs – they taste best braised in rich sauces, slow-cooked in a casserole, or turned into luxurious confit. The skin is great when roasted until crisp.
A fabulous recipe for low-fat oven-baked fish and chips that uses one pan! This will prove to be a family favourite at the supper table and uses the whole hake in place of cod or haddock fillets, which is a more sustainable fish to use. Children will love its mild taste too.
Next time you visit the seashore, find some rocks, search out some of our humble whelks and give this recipe a go, you will never look at a whelk the same way again.
The delicate flavours of skate are given a boost with chillies and roasted cherry tomatoes and a dressing of capers, lemon juice and mustard gives a further piquant kick. So delicious and yet still on the table in under 30 minutes, perfect for knocking up a quick Friday fish supper.
A classic Portugese dog fish stew, and you don’t have to skin the dog fish first!
This classic Hungarian dish is warming and delicious. I made this for my children, and they loved it. My niece Cara when she stayed with us liked it with mashed potato and named it Goumash.
An easy chicken casserole which will go down well with all the family.
Succulent pork with really good crackling