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Sunday roasts… Beef

  There are 2 methods that I use, which make for either a blushing pink, rare roasted joint of sirloin or forerib, or slow cooked, fall apart, pulled beef such as brisket. In both cases, an essential step is to sear the meat. Take the meat out of the fridge 2 hours before cooking. Put […]

Let’s talk about… Prawn cocktail

Prawn cocktail is a great starter for dinner parties, or for light lunches and suppers as the main attraction. Use whichever prawns you prefer. My choice is cold water Atlantic prawns. Fresh is best. If you must use frozen, defrost them overnight in the fridge, in the bag they came in. Never rinse them to […]

Suckling Pig

When buying a piglet, be conscious of its size in relation to the size of your oven. A normal domestic oven should accommodate a piglet weighing up to 6 kilos. This size will feed 14-16 adults with plenty of leftovers. The piglet should be bought oven ready. Pre heat the oven to 180c protect the […]

Some of my tips….

*You don’t have to make everything from scratch, there are some things you can cheat on to make your life easier. Don’t forget though, that every action has an equal and opposite reaction. This said there are some things that you just can’t cheat on. *Use quality ingredients, fresh is best. *A common mistake when […]

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