A delicious Italian-inspired way to enjoy dry-aged native-breed pork. Cut from the top end of the loin, with the rib bones left in for incredible flavour.
A delicious Italian-inspired way to enjoy dry-aged native-breed pork. Cut from the top end of the loin, with the rib bones left in for incredible flavour.
So often served cooked and I love to eat venison raw. This recipe works very well with beef also using either sirloin or fillet.
I’ve been unsuccessfully trying to get this recipe off my local Thai restaurant for some years now. Next time or she is not here today is always the evasive answer despite our apparent friendship. So if I half think I know what I’m talking about, then here is my version of how it’s done! But for comparing both side by side, pretty close would be my happy conclusion. The crispy onions are my addition.
Scurried together relatively quickly, this is a heartening supper to be accompanied with a glass of red wine.
Here is something a little different! A spicy, jungle-style curry served up in a loaf of bread and so typical to South Africa.
This was born of seeing scrawny sheep pushing through the dry shrubs of a warm mountain scene. The smell of sun scorched herbs in the air and the twinkling Aegean in the distance.
Just the kind of thing we eternally hope to find in a remote pub with uncomfortable furniture, a glowing fire and a stone floor.
I love fried chicken but detest KFC so here is a really easy and super scrumptious, crispy and delicious alternative for your finger lickin’ delectation.
Salmoriglio is possibly my favourite of all dressings for such a cut of beef, and infinitely preferable to peppercorn or mushroom sauces.
This recipe is a winner and while the two-day marinade requires patience, good things come to those who wait.
I absolutely love ox tongue, while also celebrating its very reasonable price and benefit to the kitchen budget. Smoked by Swaldale, then cooked over charcoal and it is nothing short of eye-rollingly delicious! A wood-fired grill is pretty essential for this recipe.
This is a dish normally cooked on the hob top or over an open fire as a seasoned tagine (the name of the vessel) should be able to take such direct heat. If nervous simply put the tagine in the oven if worried about cracking. This is an absolute favourite among tagines not least for the simplicity of its preparation.