Recently Added Recipes

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 They originate in Russia and were originally made using buckwheat.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!

Railway Mutton Curry
I've been a fan of Dan Toombs - The Curry Guy - for a few years now, and we've been trying to get this collaboration together for about a year. So, it finally happened, and Dan came and showed me how to cook a few things. This is his recipe for Railway Mutton Curry - the story goes this is a curry that was served on railways during the Raj, toned down for British tastes.

Rabbit and Bacon Pie
I was inspired to make rabbit pie after watching a short film from 1932. Some of the techniques used in the film were absolutely not what I would normally do, but I decided to try it anyway. The film showed a pie with top crust only, boiled eggs included (why?) and jellied stock added at the end. This pie was served cold and completely fell apart when sliced. I decided that this was really 2 pies - a hot one and a cold one.

Base Curry Sauce
This is one of the base curry recipes used by Dan Toombs, The Curry Guy. If you cook lots of curries, make up a batch of this and store what you don't use in the freezer. On it's own, this is actually a bland-tasting liquid, but it adds terrific depth to finished curries. Because it can be used in something as mild as a korma or as ferocious as a phal, it doesn't contain any real chilli heat.

Beef and Cheese Sausage Rolls
If you love sausage rolls, you'll adore this version. Really meaty, really cheesy, and the pastry is really buttery.

Bunny Chow
Bunny chow originated in Durban, South Africa. The hollowed-out loaf is an edible container (a bit like the pastry on a pie or a pasty). The curry can use any kind of meat or veg, but the distinctive thing is the Durban Masala spice mix. Bunny chow is easy to make and great fun to eat.

Bara Brith
Bara brith is a very traditional tea-flavoured fruit loaf from Wales. Originally, bara brith would be made with a yeasted dough, but this version uses self-raising flour as a raising agent. It's a very easy thing to make, and very tasty.

Rag Pudding
Chances are, you've never heard of rag pudding, unless you're familiar with the area around Manchester, specifically Oldham. Rag pudding is a lot like steak and kidney pudding, except it's steamed in a cloth (or rag, hence the name) rather than a bowl or basin. Another popular filling for rag pudding is minced beef and onion.

Staffordshire Oatcakes
Staffordshire oatcakes are hugely popular in the Potteries area of North Staffs. They are basically pancakes of oatmeal and flour, leavened with yeast, and they are delicious stuffed with bacon and melted cheese.

Bobotie with Yellow Rice
Bobotie (pronounced ba-boor-tea) was invented by Malaysians in the Cape Town area of South Africa as far back as the 17th Century. Today it's considered to be South Africa's national dish, and with good reason. It's absolutely delicious, pure comfort food.

Fried Green Tomatoes and Remoulade Sauce
Most people have probably heard of the book and film Fried Green Tomatoes at the Whistle Stop Café. But if you don't live in the US, especially the southern states, you might not have had the chance to try them. If you do get your hands on some big green tomatoes, do give this a try - it's really easy, and tastes a whole lot better than it sounds.

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