Sous Vide Chicken Breast Stuffed with Haggis, Black Pudding and Umami
Ive gone umami-daft in the Recipe Shed just lately. As you foodies know, umami is the fifth taste sense (after salt, sweet, bitter and sour) that identifies savoury notes in …
Ive gone umami-daft in the Recipe Shed just lately. As you foodies know, umami is the fifth taste sense (after salt, sweet, bitter and sour) that identifies savoury notes in …
For my birthday recently, my (literally) oldest friend Mark bought me a hamper from the Spanish food aficionados, Brindisa. It was packed with Iberico ham, charcuterie, cheeses and piccante (hot) …
What do you do with the giblets from a duck youre planning to roast? Brown them off and make a stock? Thats an option. Or chuck them together with some …
My wife treated me to the astonishingly stupendiferously incredimazeballs restaurant that is Heston Blumenthals Dinner in Londons Knightsbridge last week as part of an ongoing birthday present experience. Im not …
If there is anything more more-ish than chicken wings, I am yet to meet it. In this Piri Piri recipe, Ive slow-cooked them in stock, milk and spices for a …
Saturday Kitchen. One of lifes great joys, one of existences simple pleasures, one of the reasons I dont take my kids to the park on Saturday mornings, and thus one …
Transform a couple of chicken breast, a couple of peppers, half an onion, a lump of Cheddar, a few tortilla wraps and a packet of Mexican spice mix into this …
The key to a good risotto is to watch it like a hawk and keep adding stock until the rice is to your desired texture. Although this takes a little …
Butterflying a chicken allows it to cook faster and more evenly. You can either use this method to cook a whole chicken, or two halves, or four quarters. The choice …
This delicious midweek meal is so simple I might get sued under the Trade Descriptions Act for calling it a recipe. All you need is pack of bone-in, skin-on chicken …