FENNEL
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 [...]
BRAISED FENNEL SOUP
Chop up a couple of bulbs of fennel into wedges and cook slowly in a little butter and olive oil in a heavy-bottomed pan with a lid. When slightly burnt at the edges, add stock and grated lemon rind. Simmer until soft and blend. Garnish with fried slices of hot chorizo, chopped garlic and fresh [...]
GOLDEN BEETROOT SOUP
Sweat sliced leeks and fennel in olive oil with fresh chopped sage, salt and pepper and peeled, chopped golden beetroot. Cover with stock and simmer until it is all soft. Blend and serve with sour cream, croutons and chopped chives.
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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