From Vicky Hayward’s translation of The New Art of Cookery by Juan Altamiras. For pebre prepare your meat servings, brown them in your stewpot and take note of their weight…
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I’m not sure what the seasonal equivalent for being a ‘Scrooge’ is at Easter but whatever it is I am probably it. In our household I have never upheld the…
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Serves 4 Hotch Potch or Hodge Podge – A confused mixture It’s a little unfair to label this most ancient of stews as ‘confused’. When you read the recipe from…
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I love a cheese board but always tend to go overboard when I buy a selection. As a consequence I’m often left with a few cheesy odds and ends once…
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I can’t profess to be a whisky drinker although I am coming around to the idea that it isn’t all poison. I do love the warmth it adds particularly when…
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Serves 4 This recipe is an adaptation of Pechugas al Pipiàn in Lourdes Nichols’ The Complete Mexican Cookbook. The original version calls for chicken breasts but I’ve found it works…
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Serves 1 as a hearty brunch or lunch Ingredients 15g unsalted butter 2 spring onions, chopped 100g cooked, new potatoes (e.g. Charlotte), diced into 1cm cubes 2 large eggs, lightly…