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How to make a Scotch egg that’s a cut above the rest

August 30, 2010
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I don’t think I’d be doing the humble Scotch egg an injustice to suggest that it’s got a bad reputation. The true horror of the mass produced Scotch egg, mainstay of the wet British picnic, can be found in any supermarket in the land.  Dull, grey, under seasoned meat hugging an overcooked egg, the whole […]

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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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Possibly the best three-bean chilli in the world?

January 20, 2010
Three bean chilli

I need to point two important things out before I start: everybody does this differently.  This is just my way.  Yours may be better. The title of this post is obviously a provocative lie. I’ve no idea what ‘authentic’ is when it comes to this dish.  Hot? Mild? Beans? No beans?  No idea. This is […]

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Mangsho jhol, or lamb cooked with onions and potatoes

January 10, 2010
Mangsho Jhol, or lamb and onion curry

With the temperature outside struggling to reach the heady heights of -2C, the heat and warmth of a good Indian curry has never felt more appropriate. Start with 800g to a kilo of cubed lamb or mutton, preferably off the bone, but if you can cope with the fiddliness of a few bones in your […]

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Forerib of beef, roasted with beetroot

November 6, 2009
Roast forerib of beef with beetroot

In the middle of the beef crisis in the UK during the nineties, beef joints including the animal’s bones were banned.  You couldn’t buy proper roasting joints anywhere. All beef was sold off the bone, and that was that. My dad had other ideas, and wasn’t about to be scared off by a minor inconvenience […]

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