This Venetian-Style Beef Liver recipe, or alla Veneziana, highlights the rich flavour of ox liver. While not as creamy as calves’ liver, it’s incredibly delicious when lightly floured, fried in butter, and combined with vinegar and meltingly tender onions for a truly flavourful dish.
This steak and kidney pudding recipe is a rich and comforting stew, rooted in the best traditions of British braising, all encased inside a thick layer of suet pastry.
Roasting the jerusalem artichokes and the shallots together offers a sticky little scenario that’s brilliant with this stunning piece of roast sirloin beef.
Try this Pad Krapow recipe with a British gamey twist. Venison mince adds rich, robust flavour to this Thai street food classic. Quick, delicious, and full of bold spices.
My Featherblade Steak Recipe showcases both a BBQ and braising method, using the same ingredients – first as a marinade to enhance flavour on the grill, then as a rich, savoury sauce to complement the slow-braised steak.
Chowder is the Welsh breakfast of cockles, bacon and laverbread. This interpretation uses gammon and cockles and is a match made in heaven. Served on some good toast, it delivers the same comforting joy as a mother’s open arm
Marrow is a superfood, full of goodness, and unlike many other superfoods, it is also packed with delicious flavour. Serve to pregnant wives, girlfriends and friends who are not pregnant but may need some uplifting.
There are very few things better than a good pork chop. That’s a fact. Here are a few tips and a delicious anchovy dressing to help you do the chop justice.
Deeply aromatic with a spice mix that includes fennel seeds, coriander seeds, and fenugreek, this whole roast chicken recipe is one of the most delicious and well-known recipes in Sri Lanka. It’s best served with flatbreads, rice dahl, or a zingy salad.
Salsa verde is another green sauce that goes perfectly with flavoursome rump steaks. It provides a lovely freshness to a summer’s bbq, as does this recipe for charred and then steamed onions provided by the wonderful George Ryle of the Garden Café.
Massaman curry is known throughout the world but most traditional recipes I’ve encountered are highly time consuming and complex. Don’t let that put you off as the rewards are great for those that want to make this Muslim-Thai curry at home.
This is a recipe that’s about using what’s to hand to create a combination of smokiness, acidity, spicy notes, sweetness, and that umami depth of flavour that we all love.