Featured Recipe
CONFIT OF DUCK WITH THUMBPRINT POTATOES
Confit, a French speciality, is one of the oldest ways to preserve food, in which poultry is immersed in herbs and salt, cooked in fat and then preserved in rendered fat!
Featured Recipe
LEMONY CHICKEN WITH PORCINI MUSHROOMS
The flavours here work really well together. If you have any leftovers, like I did, you can make a fantastic risotto.
Featured Recipe
TENDER SIRLOIN WITH ROMESCO SAUCE
A tasty Spanish-style tapas of succulent sirloin steak with a rich, smokey Romesco sauce.
Featured Recipe
POST-MARINATED FILLET OF BEEF
I used to spend ages preparing various marinades for meat before grilling or BBQing, but would always end up with little pieces of charred garlic and herb charcoal. So I’ve decided to start post-marinating instead – and the results are truly delicious!
