Scotch woodcock – scrambled eggs with anchovy paste on toast – is at least 160 years old and said to have... Read More
Skirt beef is a really lean cut that cooks quickly over a hot, direct heat. Due to the high heat,... Read More
The cider you use for this must be dry – or you can use dry white wine – or the... Read More
In my eyes, serving fish whole is the best (and easiest) way to cook: presenting it to your friends or... Read More
This recipe came about because I couldn’t decide which herb to choose, so I just used several together, and I’ve now... Read More
This is loosely based on a recipe in Alan Davidson’s book ‘North Atlantic Seafood’ (a wonderful source of unusual and... Read More
Quick to prepare and with a short list of ingredients, this pork dish is best served with a pile of... Read More
You could cook this dough in a pizza oven, a regular oven or using this easy frying pan method. Simply... Read More
This dish is all about the butter. The recipe will make too far too much for two, but I’d strongly... Read More
This is a dish that chef Valentine Warner and I cooked in Norway a couple of years ago with local... Read More
I‘ve been making things like fish pie, roasts and moussaka recently, but the most popular by far has been this pastitsio,... Read More
