How to catch, clean and cook garden snails

July 14, 2012
How to cook garden snails

The first thing to say about my very small attempt to farm garden snails for culinary purposes is that its been controversial. “It’s worse than the live crabs in the sink incident“, Jenny said, “but not as bad as the pig’s head in the fridge.” Personally, I think it’s far worse than the pig head […]

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Why don’t you make your own mayonnaise?

September 25, 2010
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The other weekend, I had a bit of an adventure with a couple of crabs. It ended badly for the crabs. Their fate was to be picked over at great length and eaten with bread and a quite superb mayonnaise.  The fact that the mayonnaise turned out quite well, or was edible at all, came […]

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Paella, with chicken, artichokes and oloroso sherry

March 20, 2010
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Paella is the cornerstone of Spanish food.  This version marries chicken with artichokes and the deep, sweet smokiness of old oloroso sherry. Start by browning 350g of boned and skinned chicken, cut into 2cm chunks in olive oil over a moderate heat in a wide frying pan or paella pan.  The chicken doesn’t need to […]

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Duck prosciutto – the simple art of making your own ham

February 20, 2010
How to make duck ham

Salt gets a bad press. I know it’s responsible for the untold misery of heart disease, high blood pressure and a thousand other fairly major medical complaints, but it also has a near mythical ability to preserve food and concentrate flavour, the closest thing to culinary alchemy there is. This duck prosciutto, a ham born […]

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Saag Murgh, or chicken and spinach curry

February 14, 2010
Saag Murgh, or chicken and spinach curry Madhur Jaffrey

Saag Murgh is a classic Indian combination of spinach and chicken. A Punjabi favourite, and another superb recipe from Madhur Jaffrey.

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Confit of rabbit

February 6, 2010
Rabbit confit

Rabbits are plentiful, sustainable, cheap and healthy*. Cooked properly, they’re delicious. Cooked badly, they’re about as appetising as an old boot. I’ve found that farmed rabbits can be successfully roasted with lemon, rosemary and garlic, but try the same treatment with a lean, muscular wild rabbit and the dish generally ends up in the bin. […]

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