I’ve often mentioned that it’s surprising how often the best thoughts come to you at the least expected moments – and in cooking this seems to happen to me with quite staggering regularity.Read
IT WAS, we agreed, a bit like being a judge on Master Chef. We sat at our table, with its crisp white cloth, and accepted an ‘amuse bouche’ of smoked salmon and cream cheese.Read
THIS week I thought it would be interesting to go to the other end of the cooking scale, and do something a bit ‘cheffy’, following last week’s rather playful bunnies on the lawn.Read
THEY say we may get some snow this week. Great. After last week’s sunshine I’d switched into full-on springtime mode and now it looks like the heavy coats are coming back out.Read
I WAS recently in the Algarve region of Portugal, enjoying some much-required sun, a few rounds of (occasionally) enjoyable golf, and the chance to dive in to the excellent local cuisine.Read
THIS week, we venture into the realm of the pie. We British are justifiably proud of our pie-making heritage, and this seems, slowly, to be spreading out into the rest of the world.Read
A SLIGHT apology. We’re back to chocolate this week, but I don’t really think many of you will complain! Especially not after you have a crack at this amazing dessert.Read
LAST week, we were making the most of the seasons, using Yorkshire’s very special forced rhubarb in an unusual but terrific combination with fresh mackerel.Read
