Norwegian Fjord Trout Cook School with Daniel Galmiche and Adam Gray

First he lifts the greaseproof paper up. And then he puts the greaseproof paper down. Then it goes up again. Oh and now it's coming back...

Chipolata and root vegetable hash

Making a hash of things, by very definition of the phrase, should be easy enough to do. Yet I would argue that it's not. It's actual...

Banana and Chicken Curry

There be banana in there, somewhere. Eddie Izzard hit the nail on the head when he once banged about fruit in bowls. If you’ve not heard or ...

Green tomato caponata bruschetta

Messy but delicious Just recently, an incident happened at the bottom of my garden which in simplest terms can only be described as tomato c...

Marinated halloumi with a mint, pomegranate and red onion relish and bulgur wheat salad

Decorative You may well be familiar with the Welsh proverb which states that ‘a watched clock never tells the time’, yes? Well here is anoth...

A Brief History of Breade Sawce

Breade Sawce Given that bread has been around for millennia, it probably comes as no surprise that bread sauce, a humble and delicious conco...

Cooking with Sarsons - Porter and malt vinegar rye bread, topped with rarebit

Autumn doesn't officially start until the 22nd of this month but if you are anything like me, you will soon be wanting to get on with th...

Oliver Rowe's Food For All Seasons

'Kevin! I am a very busy man!' If you ever need a good reason or excuse to wrangle out of an awkward conversation, I think I have fi...

Cooking with Sarsons - Slow roast chicken with Sarson’s vinegar gravy

There are plenty of inroads when approaching this dish but to do it justice, you may have to drum up a certain amount of bravery, summon a g...

Piccolo tomato and watermelon gazpacho

This post first appeared on Great British Chefs  in June, but seeing as it's still quite hot, this recipe should still go down well. I t...