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...

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...

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...

Cooking with Sarsons - Cod Cheeks in a Crispy Vinegar Batter

Cooking with Sarsons - Cod Cheeks in a Crispy Vinegar Batter Serves 4- 6 Ingredients 1 kg cod cheeks, trimmed 125g plain white flour 75g cor...

Cooking with Sarsons - Homemade Piccalilli with Ham and Egg Pie

It's piccalilli folks, but not as you know it You may not have noticed from the picture above but within that handsome looking jar of ho...

Cooking with Sarsons - Cavolo Nero with puy lentils and herby hot vinegar sauce

I don't know about you but I have long held the opinion that condiments, in all their shapes and forms, can deliver more than just a bru...

Demos, Recipes and a Competition with a2 Milk

Show me some skin 'The cow is of the bovine ilk; one end is moo, the other is milk.'  Wise words I am sure you will agree and words ...

Häagen-Dazs Coffee Ice Cream with Cardamom and Orange Brownie and Candied Orange

I have witnessed first hand, on many an occasion now, what it takes to quenelle ice cream. And when you watch someone do it confidently and ...

Battling it out with Bertolli with Butter

Should you ever find yourself traversing the pleasant lanes of the M25, just near Junction 27 and on the Essex side of the street, you can s...