A Plaice Where You Can Say “Hello Fish Face” and Not Feel Guilty.

It's another of those things we seem to have lost in our cooking lives. A good wet fish shop. In the same way that a good butcher's shop with whole oxtails hanging on hooks and properly butchered cuts of meat attractively adorning the counter and perhaps, God Forbid, a pig's head peeping out of a …

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While the Kat’s Away, the Boys Will Play…….Well, Drink Tea Actually)

So, what do you do on a cold, icy Saturday morning when the snow at Lodge Moor and the frost and ice elsewhere stop you earning a crust? Luckily for me I had a fallback to my old life as a chef for an hour as I'd been asked to appear (can you actually 'appear' …

A Pork Pie to Die for – Literally!

I don't make pork pies any more. I used to, and I used to enjoy making and eating them. I used to get orders around Xmas from friends, " Are you making pork pies this year? Do us one will you?" So mid December would see me busy with belly and shoulder pork, good lard, …

It’s VEALLY good….Really.

I have to admit I have a problem with veal. Actually I love it but my problem comes from the reaction of quite ignorant people whenever the V word gets mentioned. "How can you? Poor little calf slaughtered so young. Kept in a crate etc...etc" *Lecture alert* Veal is a by product of the milk …

About Blushing and being Pickled

Having enjoyed reading the last couple of preserving posts by Martin Dawes, it got me to thinking about my own favourite ways to keep the good stuff of summer and autumn for the long winter nights. Our Saturday nights for a long while now have usually consisted of some home baked ciabatta (dunked in, yes, …