HERBS
GINGER AND CORIANDER BEEF STIR-FRY
In a pestle and mortar pound fresh chopped ginger, soy sauce, garlic, lime juice, green peppercorns, sliced red chilli and chopped fresh coriander. Cut a fillet steak into thin strips and marinate in this mixture for an hour. Before cooking, remove meat from sauce and pat dry. Stir fry quickly in a hot wok in [...]
SUNDAY LAMB
A weekend roast lamb with anchovies
In 1980 Elizabeth David wrote a delightfully perverse and typically judicious article called 'The Besprinkling of a Rosemary Branch'. She finds it an overbearingly fragrant and frankly undeservedly ubiquitous herb.
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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