Boeuf Bourguignon with Sourdough Dumplings We don’t eat meat that often. But when we do, we check its provenance: Was it grass fed? What size heard?.. . Boeuf bourguignon is the king of stews and deserves to be treated so: when buying the wine for your boeuf bourguignon, do as Keith Floyd did, only use…
Jamaica Ginger Beer This Christmas, I decided on some ginger beer to temper the seasonal increase in Port, Sherry, wine and Laphroaig! It turns out that homemade ginger beer is really easy to make and is now a staple in my fridge. For those embarking on a dry January, you can drink this to your…
Rabbit Stew with Dumplings Here in Spain, rabbit is eaten far more often that back in old Blighty: from the traditional paella to conejo al ajillo. If you don’t want to eat rabbit you can use chicken – but it’s better with bunny. Serves 4 about 300g deboned rabbit thighs Olive Oil 1 onion, chopped 3…
Rava Dosa with Sambar Whenever I go to London, there are a few places I just have to visit: Diwana’s, Tate Modern, Foyles and my parents. Unlike the majority of my London, Diwana Bhel Poori House has remained the same for the last thirty years – even in the face of HS2 that spelt the…
Baked Potatoes with Tonnato Sauce Spuds you will definitely like. Baked sweet and regular potatoes served with a creamy tonnato sauce and topped with a perfectly poached egg. Tonnato is an Italian sauce, from the Piedmontese region, that was originally served with veal. I much prefer this potato based surf & turf version to the…