During the past year I’ve been working on a recipe that pretty closely replicates what you can get out of a proper pizza place, but which can be made with ingredients you can find at your local supermarket, and can be cooked at home in a normal domestic oven.
Very few dishes can compete with the combination of tender beef, rich pate and a crispy pastry crust. The addition of slight acidity from the vinaigrette on the mushrooms and the salty fresh sauce of samphire though just raises it to a new height.
This was a dish made from ingredients selected from a whole range of random items suggested by people on Instagram. It was a lot of fun and turned out really great in the end. The smokiness of the paprika in particular was very delicious with the duck and nicely interacted with the smoked water mellon sauce which though quite sweet was also nicely balanced by the acidity from the pickles and balsamic. Ingredients: (Serves 2) Some of the best followers on Instagram ever 2 Duck breasts 2 asparagus spears Handful of Green peppercorns Splash of Balsamic vinegar A water mellon Half a small Cauliflower Hand full of Samphire Hand full of Polenta Hand full of Parmesan Sweet Paprika Splash of ruby port Method: 1. Season the duck heavily with salt, paprika and green pepper. But in a sous vide for at least 2 hours at 54c. 2. Make the polenta. Pour the grain into a pan and cover in water. Season with parmesan and salt and cook until smooth. Then pour into a sheet pan …
A super fast and very satisfying way to inject some life back into yourself when you’ve eaten too much French food!
So much food photography is the helicopter view and I so rarely take shots like this I thought I’d make a dish that would look nice viewed from above. It also tasted rather nice.
This is a celebration of spring with new seasons lamb, peas, asparagus and a beautiful fondant potato, finished with a shiny lamb jus.
This dish is really about that under-loved vegetable, celery. I’ve cooked it 5 ways!
A sidewise take on eggs benedict using kale and croissants
Melt-in-your-mouth fatty pork is wonderfully complemented by the firm, sweet, ozoney flavour of the scallops
Crispy perfection with obscenely moist chicken in just 5 easy steps!
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