My curry of choice is always the rogan josh. It’s solid and dependable, the backbone of Indian cookery, unpretentious, hot but not overpowering, deeply flavoured and intense. It’s a proper curry. I’ve made variations on the rogan josh with chicken, lamb, mutton and the decidedly unauthentic and borderline sacrilegious beef. Each produces a different result, [...]
We were supposed to be outside digging over the allotment on Monday, but as the weather took a turn for the Siberian, we decided to give it a miss. The broad bean seeds will have to wait until next week. There were biscuits to make instead, peanut butter ones.I detest peanut butter. I think it’s [...]
Yorkshire puddings are a northern classic, famous the world over, but they taste best when made in Yorkshire. Everybody has their own way of making Yorkshire puddings – nobody’s right or wrong. Here’s my version.
The bottle that your glass of St Peter’s beer comes in is a replica of one first produced in 1770 for Thomas Gerrard, an innkeeper in Gibbstown, near Philadelphia. There is little connection between Gerrard and the modern St Peter’s brewery in Suffolk, but the bottle is a lovely shape and has a satisfying quality [...]
Chicken cacciatora is a simple dish that yields impressive results. The preparation of this dish takes minutes, but the magic happens over hours as the chicken marinates in wine, before bubbling away in a low oven. The end result is tender chicken in a deep and savoury sauce rich with wine and tomato. Authentic, rustic [...]