Introduction: I have been inspired. In a food community on Google Plus somebody posted a wonderful antipasto plate; I commented on how stunning it looked and how incredible the flavours …
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Introduction: It starts of so raw, so wet behind the ears, a little green even. It’s even a bit of an outcast; unpleasant, avoided and neglected. But it will right …
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Introduction: Oxtail is another of those great cuts of meat that give more pound for pound than many of their more well-known and affluent cuts. Being the tail of the …
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Introduction: This recipe marries two incredible entities; the classic French dish of Bourguignon and the sumptuously meaty flavour of beef cheeks, or joues de boeuf. The Bourguignon first: although associated …
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Introduction: It was a sticky, hot and humid day as we disembarked from the small boat and clambered on to terra firma. Having just visited the most amazing floating market …
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Introduction: A few years ago my wife and I attended a book launch and signing by the renowned Asian food writer and cook Charmaine Solomon. It was in the early …
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Introduction: Amidst the hustle, bustle and clinking I sit and stare, and stare some more. It pulls me closer and closer but yet I get no nearer; one day I …
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The world is host to some of the most incredibly exotic, flavoursome, fragrant and sensual spice mixes. Starting with France there is quatre épices (black pepper, nutmeg, clove and cinnamon), …
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Introduction: I recall being sat in the middle of steamy kitchen in a small town in Thailand; the two women speaking melodically in their native tongue. There was giggling, laughter …
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Introduction: I was inspired a few months ago by the great French chef Michel Roux and his wonderful dessert ‘Marquis Roulade’; essentially a light cake-like biscuit filled with Chantilly cream, …
