Chicken & Leek Pie

Author David
Posted On 12th April 2013

To serve 4-6:

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Lambing season

Author David
Posted On 8th April 2013

Lamb is the meat of Spring.

The lambs struggling to be born in the snow over the last few weeks will hit the shops any time over the next year   after which they become too old to carry the name.

After a year lamb becomes hogget and after two years it is deemed mutton.

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Chicken Tikka Masala

Author David
Posted On 5th April 2013

This supposedly Indian favourite has become one of Britain’s national dishes and has taken on a character all of its own.

The key is to make your own curry paste rather than use the blander, shop-bought versions.

Home-made curry paste

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Amazing omelettes

Author David
Posted On 2nd April 2013

The humble omelette is very easily elevated from its most basic form to a culinary masterpiece.

The following recipes make a hearty breakfast or a sophisticated midday meal, served with a green salad and some crusty bread.

Brie & sun-dried tomato

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Hearty chicken and sweetcorn chowder

Author David
Posted On 27th March 2013

This warming and nourishing soup tastes indulgently creamy but is actually cream-free and healthy.

To serve 4:

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Mincing around

Author Damien Wilde
Posted On 26th March 2013

Maybe you’ve been put off by the UK’s recent horsemeat scandal, or you simply want to enjoy going back to basics in the kitchen, making your own mince is great fun and returns a fantastic quality product.

The easiest way to start is by buying a mincing machine.

There are cheaper manual meat grinders and more expensive electric options available, in addition to mincer attachments for your food processor.

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Basic Chicken Curry

Author David
Posted On 25th March 2013

Although the long ingredient list looks daunting, this dish is actually very quick and simple to make and bursting with flavour.

To serve six:

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Safety First: Food Storage & Hygiene

Author David
Posted On 15th March 2013

In both professional and domestic kitchens, storing and preparing food in a hygienic way will not only ensure it remains as nutritious and flavoursome as possible but also reduces the risk of food poisoning.

Most food safety is common sense:

Wash your hands thoroughly before handling any food and also between dealing with different kinds of food, particularly raw meats.

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Warm, strong and dark

Author David
Posted On 13th March 2013

There was a time when coffee was ordered black or white, with sugar or without.

Since the major coffee chains took up residence on every street corner, coffee has become a lot more complicated   one chain boasts over 87,000 different ways to drink its coffee.

So where do you start?

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Adventures in Marmalade

Author David
Posted On 11th March 2013

This bitter-sweet preserve is useful for a lot more than spreading on toast!

Use the winter’s Seville oranges to make some marmalade and then use it in baking.

Don’t get too stressed about setting properly or sugar to fruit to pectin ratios, concentrate instead on a rich, tart flavour.

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