Recently Added Recipes

Oxtail Soup
Oxtail soup is an intensely meaty, fairly smooth soup. Served with some crunchy bread, it's a delicious winter warmer that brings back (for me at least) memories of childhood.

Jaffa Cakes
In 1929, McVitie and Price introduced the Jaffa cake. While it is technically a cake (the base is Genoise sponge) it is eaten like a biscuit.

Chicken & Vegetable Pie
I started making this because the recipe I'd been recommended called it a 'pot' pie, and I've always wondered what makes a pot pie special. Turns out it's nothing at all - a pot pie can be double or single crusted, just like pies everywhere else. And there doesn't seem to be a 'pot' involved anywhere. The other thing about that recipe was it was designed for an Instant Pot (AKA pressure cooker) - again, this is nonsense - it's just the filling which is cooked under pressure for 4 minutes - by the time you add in building up the pressure and then getting rid of it, you could have made it the regular way on the stovetop. Those niggles aside, this is a gorgeous pie.

Newfoundland Jiggs Dinner
A true Jigg's Dinner is just boiled beef and cabbage, maybe with boiled potatoes and gravy. But the Newfoundland version has expanded to include pease pudding, 3-4 root vegetables, a turkey or chicken, stuffing, and for dessert, figgy duff (a boiled raisin pudding). If you didn't spend your childhood growing up in North America in the 20th Century, you might not be aware of a syndicated cartoon strip called 'Bringing Up Father'. The main character of this is Jiggs, an Irish immigrant who wins $1 million and can't adjust to his new life. All he wants is to hang out with his mates and eat boiled beef and cabbage.

Scouse
Scouse is the 'national dish' of Liverpool and Merseyside. Adapted from the Lobskause of Norwegian sailors in the city, it gave the denizens their nickname. It's a simple stew of mutton (and/or beef), carrots and potatoes, and is always served with pickled red cabbage or beetroot.

Vegetarian Steak Slice
Recently there's been a surge in supermarkets and fast food chains offerings of 'vegan' options. I put 'vegan' in quotes, because true hair-shirt and rope sandals vegans will complain that veganism is an entire lifestyle that goes with the diet. And that these burgers and so on are just mimicking popular meat-based dishes. But for the majority of folks who just want to eat less meat and fish but aren't keen on lettuce and lentils, this opens up a whole new range of possibilities. This recipe is my attempt to make a copy of the Greggs Vegan steak slice.

Vegan Pulled Jackfruit Sandwich
Jackfruit is a very large fruit, similar to durian, that grows in south-east Asia. It was largely ignored until 5-10 years ago when people in the west realised its fibrous texture would be a good substitute for pork or chicken in vegan cookery. Cans of the unripe young fruit are now easily available in supermarkets. This sandwich is obviously a vegan version of pulled pork, and it's very hard to tell the difference in taste and texture between this and the pork version.

Tzatziki
Tzatziki is one of those Greek things that always seems to find its way onto the table along with hummus, taramasalata and other little dippy treats. It's crazily easy to make from only 3 or 4 ingredients.

The New Veganism
A new wave of veganism is sweeping the land - fuelled by high street bakers and burger chains offering meat-free versions of their world-destroying Meat v1.0 products.

Lancashire Butter Pie
These pies have been made in Lancashire (especially Preston/Chorley/Wigan) for centuries as a response to the ban on meat-eating on Fridays by the Catholic church. The pies were known as Friday pies or Catholic pies. If you want to make vegetarian versions of this, omit the lard from the pastry and add more butter.

Salted Caramel Rolos
The first time I had these salted caramel 'rolos' at Hawksmoor restaurant at Seven Dials in London about 5-6 years ago. They were possibly the most amazing thing I have ever eaten. I don't think Nestlé make a salted caramel version of their chocolate treat, so here's mine.

Blinis
These are very popular as a vehicle for smoked salmon and other toppings around Christmas-time. They originate in Russia and were originally made using buckwheat. You can make them ahead of time and add toppings as required.

Chestnut and Cranberry Stuffing Wrapped in Bacon
Stuffing is a common accompaniment to chicken, turkey, or other birds. Its purpose originally was to lubricate the inside of the bird to stop it drying out. Stuffing isn't often cooked inside birds these days - it's better to cook it separately. In this Christmas version, I roll the stuffing in bacon woven into a lattice. It looks sensational and can be served as a main course itself.

Sri Lankan Black Pepper Chicken Curry
I was shown this recipe by Dan Toombs, The Curry Guy. It's a recipe he picked up in Sri Lanka, and it's not something I've ever heard of before. But it is delicious - mildness and creaminess from coconut milk, and a big wallop of pepper from generous amounts of crushed black peppercorns. It's really easy to make and should be cheap too because it uses chicken wings. Next time you make a curry, try this one.

Garlic Naan Bread
You might think you need a tandoor to make naan. But if you don't have one, it's still possible to get those great charred bubbles at home. It will take a bit of practice, but if you can figure out a method that works for you, you'll never have to put up with soggy takeaway naan again!

Perfect Rice
I've always struggled a bit with rice - it tends to stick together or be overcooked. So I was delighted recently when I did a YouTube collaboration with Dan Toombs, The Curry Guy, and he showed me this foolproof method. It might seem a bit of a faff, but perfection isn't usually easy!

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