All Recipes and Skills

Succulent Slow Roasted Goat

There are a couple of times per year that a smell emanates from our neighbours’ garden that is intensely cruel solely because the wafts of delight have a propensity to

You’ll Never Go Back to 🍏 Pie – APPLE CRUMBLE CAKE

https://youtu.be/PdMvRqJRmk0 I don’t often video desserts – not sure why as I do make them often – but after making this one I felt compelled to share it with you

How to Make Sizzling Spit Roast Pork Neck

https://youtu.be/jxekP0ZwMWM?si=2q-mY__2HlWZiSD3Pork neck is undoubtedly one of the most underrated yet amazing cuts of meat – enough fat to make it interesting but not so much to feel overbearing. Cooked right

The Catalan Fisherman’s Sauce

https://youtu.be/PPL0PNuVGG0 Today we’re going to make the classic Catalan sauce that once you taste it you’ll never look back. It’s versatile, incredible tasty and is a celebration of the Mediterranean

The Ultimate Smokey Barbecue Sauce

I’m going to show you how to make this wonderful smoked barbecue sauce. It can be used to in brekkie wraps, burgers, it’s great as an accompaniment to toasted sandwiches

Squid and Lemon Black Risotto Croatian Style

Introduction I thought I’d change it up a bit and do some country specific food writing and cooking. Hugging the Adriatic Sea with its multitude of small islands is Croatia

Authentic Butter Chicken Recipe – No Tandoor Required

https://youtu.be/U_M_AvTDcTc Let me take you back to Pakistan, Peshawar and Gora Bazaar where some 100 years ago Punjabi Mocha Singh Lamba started a small roadside restaurant known as a dhaba.

A Boozy Little Bundt

In the wider scheme of the cosmos this story is probably as microcosmic as they come, but hey, it’s a story nonetheless and ends with this pretty damn fine cake.

Crazily Good Octopus and Red Wine Stew

The cephalopod returns but in a different, larger form. This majestic creature of the sea, or at least half of it as the whole beast would have been 2.5 kg,

Toasted Oats, Rhubarb Compote and Natural Yoghurt – Video

I’ve had a packet of rolled oats in the cupboard for a while and my young son has learnt how to make his own porridge…bless him. Porridge was used to

Leek and Reggiano Scromlette

Introduction This is a fusion between scrambled eggs, fried eggs and an omelette. Kept very slightly on the edge of underdone when removed from the pan you’ll encounter a creaminess

Beetroot, Blackeyed Peas and Pearl Barley Salad

Beets, Black-Eyed Peas and Barley

Introduction I very rarely make pulse or grain based dishes, yet am always drawn to them when on a menu at a restaurant, particularly any restaurant that offers culinary fare