The Mother of All Fish Pies
Mar23

The Mother of All Fish Pies

Last week I made The Mother of All Fish Pies for #SundayLunch and Tweeted the whole thing. However, may people asked for more in depth details and measurements, so we’re back again today to repeat the process. It’s no big deal because we bloody love this dish and given that we’re in Glastonbury for Sunday Lunch tomorrow there shall be plenty to go through the week too. Let’s begin by finely dicing 3 celery...

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24 hr Chianti Soaked Ragù
Nov17

24 hr Chianti Soaked Ragù

Back in 2000 when I moved to Ferrara, North Italy I began my true passion for all things food as I would regularly sit with my neighbours learning the language, both the spoken and the language of food and wine. As you will read in the Rules of #ParlezPantry (of which there are very few):  Wine: Don’t cook with it if you wouldn’t drink it. Wine: I have no rules regarding whether white wine must accompany fish or whether a...

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Rioja Reduced Red Onion Gravy
Oct07

Rioja Reduced Red Onion Gravy

One of my favourite items on a plate is a good piece of meat, be that a steak cooked to each recipient’s ideal, a slow roasted joint that simply falls apart at the sight of a fork or even a rare piece of game, whatever that item is, nothing is quite complete without the perfect gravy or sauce to accompany and assist with bringing out the variety of flavours on offer. Over the years I have dabbled with, and slowly perfected this...

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