Few sights are more mouthwatering than the racks of Char Siu hanging up in the window of restaurants in Chinatown, and it is surprisingly easy to recreate this at home. The main trick is to use the correct cut of pork – restaurant Char Siu is used making pork butts, as the Americans say, but[Read More]
Tagliatelle Alfredo
This pasta dish is a genuine Italian classic, sinfully rich and full of luxurious, creamy goodness. It is quick and easy to prepare for that romantic dinner, meaning you don’t have to spend ages in the kitchen getting messy, and looks amazing on the plate when accompanied by a simple salad of tomato, red onion[Read More]
Vadouvan Lamb with Dahl
Vadouvan, or French Masala, originated in the southern Indian town of Pondicherry, which was ruled for many years by the French and to this day retains a strong influence from that time. The Masala is a French adaptation of an Indian seasoning, featuring shallots, garlic and curry leaf among many others. As it is a[Read More]
Bread and Butter Pudding
One of my favourite English desserts is this delicious bread and butter pudding, sweetened with vanilla sugar and generously seasoned with cinnamon and nutmeg. It is not difficult to make, and chances are you will have the ingredients around the kitchen at any given time. It is a great way to use up that sliced[Read More]
Cassoulet
First I should point out that this is not the traditional cassoulet of southwest France, but rather an adaptation which I think is even more delicious! This is a fantastic one-pot dinner, combining the creaminess of the beans with the tang of tomato, the rich fattiness of belly pork with spicy sausage, and the all-important[Read More]
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