SAGE
PORK CHOPS WITH SHERRY AND CHARD
Fry large pork chops very gently in butter with whole black peppercorns, finely chopped fresh sage leaves until sizzling and brown on both sides. When done, remove meat and heat up the pan. Add finely chopped chard (kale or spinach will do but need more or less cooking time) and soften. When al dente add [...]
CHICKEN AND SAGE RISOTTO
See post Making Risottos Chop the sage into the pan when you are softening the finely chopped shallots. This dish is best made with stock from the carcass of leftover chicken and its flesh, which you shred and add at the end.
MAKING RISOTTOS
Risottos seem to have built a bit of reputation for being tricky. Which they are. But you need to have a go to learn how to get them right. And in truth really nothing can be easier as long as you watch them constantly and you use the right kind of rice. There are three [...]
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.
DINING
ISLINGTON BARN
It struck me a while back when someone I know who lives in Islington said 'there's no-where to eat' in Upper St. So I walked along a couple of times and realise [...]
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
LEMON CHICKEN WITH FENNEL
I reckon we get caught in a 'sunday' roast mentality - saving the sounds and sensations for the seventh day. But roasting up in the middle of a dreary week can [...]
EATING
THE DISHES I COOK
Quite often I am asked what sort of food I cook. After all how would you know what to expect from one of my pop-ups? It's the leap of faith presented by cooking [...]
CAMPAIGNS
FOODCYCLE
PipsDish is delighted to support the work of FoodCycle a social enterprise challenging the major issue [...]
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