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Although in French the word ‘maigre’ means thin or skinny in terms of it’s English usage it was used to describe non meat eating days (classically Wednesday, Friday and Saturday…

A few weeks ago we were besieged by snow and freezing temperatures which inevitably drove me to cook something warming and sustaining. Fortunately, snow retreats as quickly as it arrives…

Serves 8 I think at this time of the year, spiced foods really come into their own. There’s nothing more satisfying than coming in from the cold after raking leaves…

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…

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…

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…

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…

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…

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…

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…