CAPERS
GRILLED PEPPERS AND SARDINES
I’m sure it’s a very well known trick that to skin peppers you need to burn the skin and let it blister under a grill or holding the pepper and turning it over the gas flame. Once the skin is completely black, put the peppers into a plastic bag and pop them in the freezer [...]
BARRAMUNDI AND BRAISED FENNEL
Waitrose have a sustainable fishing policy. So if you cant get to your favourite fishmonger, at least you know you’re supporting good practice. My branch often stocks Barramundi, the antipodean favourite. Though god knows about the food miles. Any way it’s a freshwater species that has the meatiness and flavour of monkfish with a bold [...]
PEPPERED T-BONE STEAK WITH BRAISED CUCUMBER SALAD
For two people ask your butcher to cut you one generous T-bone steak or Porterhouse, with a decent bit of fillet in it. It’s important to bring it to room temp for an hour before cooking, particularly if you like it rare. Before cooking drizzle balsamic vinegar over the meat and roll in black pepper, [...]
DINING
THE TASTE OF SUCCESS
For three nights 22-25 May, as the final curtain closes on our wonderful time at the Garage, we are hosting three of London's hottest rising pop-up restaurateur [...]
READING
COOKING WITHOUT RECIPES
Do you envy people who seem to be able to cook with effortless ease. Have you ever wanted to cook like your mother, bringing an endless variety of meals to the [...]
COOKING
MARMALADE, BAKED HAM, DUCK CONFIT
Something about January marks the midset of winter. Cold. Wet. Miserable. Looking forward now to that wonderful March day when the light evenings return. But in [...]
EATING
THE DISHES WE COOK
Quite often I am asked what sort of food my kitchen partner, Mary and I cook at PipsDish. After all how would you know what to expect from one of my pop-ups? It [...]
CAMPAIGNS
KITCHEN TABLE PROJECT
For me, an integral part of business is to find ways to ensure that the community we work in somehow benefits from our success. This is not some sort of pious a [...]
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