French country cooking at its finest can be found here with these ox cheeks braised in red wine, with the turnips adding their distinctive flavour.
French country cooking at its finest can be found here with these ox cheeks braised in red wine, with the turnips adding their distinctive flavour.
Like sausage and beans on toast but infinitely better for the Mexican treatment — one of the finest cuisines in the world.
This is one of my favourite tacos, the Mexican chorizo being markedly different from what you’d expect of Spain, helped by a rewarding dollop of crème fraîche.
True to Mexican practicality, this wet stew demands your soft tortillas be doubled up so that sleeves remain unstained.
Some flavour combinations work; no need to adapt, change or mess about with them. Oranges, for example, have enough acidity to break through the fat richness of a plump duck. This same duck contains a sweetness, which, when combined with poached quince and fresh sour oranges, gives your taste buds the delightful satisfaction of a sweet and sour dish more often associated with Chinese cooking.
This recipe celebrates the cold days that persist during autumn and winter. The partridge is wild and sourced from across the Yorkshire Dales and is best enjoyed from September to the end of January. The polenta and dried porcini are a culinary get-out-of-jail card that should be constantly stored in your cupboard/larder, ready for a time when a brace of partridge arrives at your door.
A brilliant accompaniment to gravy and the meats of turkey, cockerel, chicken, grouse, pigeon, duck, etc.
Christmas just ain’t Christmas without a Cumberland sauce. This recipe from Valentine Warner will provide the perfect accompaniment to your Christmas Ham.