Lamb Keema curry is a traditional, spiced curry that blends flavours of garlic, chilli, cumin, cinnamon, cardamom and coriander to create a dish full of flavour and aroma. I saw one of my favourite Indian chefs Cyrus Todiwala cook Keema at the Abergavenny food festival a few years back with Ffion when he signed his bookContinue reading “Lamb Keema”
Category Archives: Recipes
Roast Haunch of Venison
It is not often I get a roast haunch of venison. When a neighbour posted on Facebook that he had some cuts of venison if anybody was interested. I had a haunch of roe deer off Neil and had already made up in my mind how I would cook this fantastic cut of meat. AnContinue reading “Roast Haunch of Venison”
Pan-fried Cauliflower Steak
Pan-Fried Cauliflower Steak Recipe This pan-fried cauliflower steak recipe is a delicious and hearty vegetarian option that packs a punch of flavor. It’s a simple, yet impressive way to transform cauliflower into a main dish. Ingredients: Instructions: This recipe offers a great way to enjoy cauliflower in a creative and appetizing form, perfect for thoseContinue reading “Pan-fried Cauliflower Steak”
Homemade Burgers
Everyone loves a burger and in my opinion, you can’t beat homemade burgers. When you make your own burgers you know exactly what’s going into it no lips. dicks and hoof. When making your own burgers go to your local butcher and ask for 80/20 minced steak, my preference on cuts are chuck, brisket, shortContinue reading “Homemade Burgers”
Nan’s Rice Pudding
Growing up I spent a lot of time cooking with my Nan and one of my favourites was Nan’s rice pudding. I do not think there is a better comfort food pudding, creamy, unctuous moreish, the smell of the nutmeg as it cooks and then the skin off the top. This is my Nan’s recipeContinue reading “Nan’s Rice Pudding”
Moules Frites
Moules Frites or Moules et Frites is a main dish of mussels and fries originating in Belgium. The title of the dish is French, moules meaning mussels and Frites fries, with the Dutch name for the dish meaning the same. Considered the national dish of Belgium. I love mussels in all manner of ways fromContinue reading “Moules Frites”
Wild Garlic and Nettle Risotto
Spring has definitely sprung, wild garlic in abundance and the nettle tops we all hated as kids, so time to make wild garlic and nettle risotto. There is no mistaking wild garlic or Ramsons to give them their other name. Swathes of the spear-shaped leaf carpet the floor of damp woodlands giving way to theContinue reading “Wild Garlic and Nettle Risotto”
Homemade Baked Beans
Using leftovers and store cupboard basics, these homemade baked beans with a steak bavette hash made a great midweek meal. I used a tin of cannellini beans for this but you could use any beans though I don’t like broad beans done this way. If using dried beans I tend to soak overnight. To goContinue reading “Homemade Baked Beans”
Steak Bavette with Chimichurri Sauce
Steak Bavette with Chimichurri Sauce, my favourite cut of steak is the steak bavette in this post I am doing a simple but classic way of cooking bavette or flank. The Bavette steak is a French name for the Flank steak of a cow. Flank is a steak cut that is sourced from the underbelly of the cow and is generallyContinue reading “Steak Bavette with Chimichurri Sauce”
Chicken Jalfrezi
Another curry that is not truly authentic, Chicken Jalfrezi is well up there on the UK curry house favourites list. It is not listed in any of the books I have by Indian chefs. The name in rough translation from Bengali means Jhal meaning hot and frezi meaning stir fry. Jalfrezi is found on everyContinue reading “Chicken Jalfrezi”