“My father was standing on the edge of the clearing with the moonlight streaming down all over him and a great bunch of pheasants in each hand.  His face was bright, his eyes big and bright and wonderful, and he was staring around him like a child who has just discovered that the whole world [...]

The passing of Keith Floyd earlier this month caused me to dig out one of his old cookbooks, Floyd on France, a cornerstone of the Floyd canon and packed full of traditional French recipes described and executed with typical flair. Beef Bourgignon, caught my eye.  It is, as Floyd puts it ‘a splendid stew (that) [...]

I feel like I’ve mastered a mysterious, secret art. I made a pork pie, and it was easy. More than that, it tasted astounding. Here’s how. Start with the pastry. The pastry is unusual as it’s made with hot water. It seems to go against everything you know about making pastry, but it does work. [...]

Bacon is very easy to make. In its simplest form, it’s just the application of salt to pork, with some waiting around involved. My bacon isn’t much more complicated than this, and is based on the method from Hugh Fearnley-Whittingstall’s encyclopedic River Cottage Cookbook . Find a piece of pork belly, as big as you [...]