You can never have enough proper biscuit recipes. Once you’ve mastered the basics – shortbread, gingerbread, peanut butter, etc – it’s time to seek out something a bit different. We made these thin and crispy biscuits on clearing out the kitchen cupboards and discovering the last dregs of a can of forgotten treacle. “Time to [...]
Most meat-based curries from the sub-continent use lamb, mutton or goat as their core ingredient. Beef isn’t used widely, mainly for religious reasons…the Hindu sacred cow is never destined for the pot. Traveling around India, you quickly become used to the sight of cows wandering around the streets, unflustered by the traffic mayhem around them, [...]
Saltaire Brewery have an interesting approach to brewing. They brew lots of different beers. No, really, lots…. There’s at least twenty-five beers listed on their website at the moment. Of course, they’re not all in production at the same time, but it shows that they’re willing to experiment a little and try things out. That’s [...]
This is another excellent recipe from Jason Atherton’s Gourmet Food for a Fiver. It’s a simple but extremely elegant dish that’s dependent on the quality of the base ingredients. This essentially translates as ‘use the freshest fish possible’. The fish in question is sea bream. Sea bream is widely available in the UK, and it’s [...]
There’s no reason for confit to be saved just for duck legs. You can confit just about any meat in the same way – all you’re doing is cooking meat slowly in fat. I’ve previously tried rabbit with great success, and these chicken legs are another excellent alternative. Confitting is a two stage process – [...]