Smoked Haddock Chowder
Jan21

Smoked Haddock Chowder

It feels like it hasn’t stopped raining since the summer of 2018, and with the temperature dropping like a stone of late there is nothing quite as comforting as a large bowl of something hot with freshly baked crusty bread. Lewis Carroll was right all along.  Begin at the beginning” the King said gravely “and go on till you come to the end then stop. I recently came up with a recipe for a ridiculously easy to...

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Chicken Chasseur
May05

Chicken Chasseur

Misleading menu titles, the Hunter’s Chicken episode. Hunter’s chicken (French: poulet chasseur, poulet à la chasseur and poulet sauté chasseur), such a classic but over the years it has been hijacked by American theories of taking the original and smothering it with cheese. I shall redress that and henceforth within this post there is no further mention of the offening curd. We shall also...

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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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Seafood Pasta
Jan08

Seafood Pasta

Living in Italy for 3 years gave me a taste for all things fish, and blending it with a staple diet of freshly made tagliatelle is no bad thing. The most common form of seafood pasta in Italy is a pomodoro (tomato) based sauce, not thick but laden with shellfish whereby you have the work to do at the table, it’s beautiful, don’t get me wrong but very often the subtleness of the fish has been taken over. What follows is...

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