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
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
Banoffee Pie with a Twist
Introduction There’s a knock at the door. As it opens a pretty young lady is stood there with a peace offering and slight protrusion of the mandible, “Banoffee Pie?” I’ll
Offally Good Sweetbread Nuggets with Chipotle Mayo
Introduction: In Yorkshire, as a kid, offal was all the rage. Not because we were fancy-pant eaters with the adventurous tastes of the culinary Bohemian – no, offal was cheap;
Blown away by a Globular Mass
Last Saturday at the local market I stumbled across a purveyor of something special. This was the first time the purveyor had presented his wares at this market, but on
