Occasionally you come across a food that completely blows you away. Continue…
Seafood
Christmas tree cooking: pine smoked mussels
It’s January 4th, and soon I will bid au revoir to the pine in my sitting room. Continue…
Scallop & Bacon roll at Billingsgate Fish Market
Imagine for a moment that it’s a Thursday. You set your alarm clock for 3.55am, wake the others at 4am, get into the car at 4.10am, and collect a friend at 4.15am. Continue…
Pan-fried turbot with samphire and capers
A flat fish, pan-fried in brown butter, with a squeeze of lemon, capers and shallots, cannot be bettered. Continue…
How to eat a boiled crab
Choose your newspaper carefully. Then take a boiled crab and turn it over. Admire how its legs are not so different to those of the human (in the photo, obviously).
Chervil, perfect chervil
Chervil lies in pole position amongst my reasons for tending a garden. Grown from seed in May, it has rewarded me with symmetrical feathery leaves through ’til early September (my fault in over-picking, rather than any lack of enthusiasm on its behalf).
There are two main reasons for this. Firstly its subtly flavoured, beautifully symmetrical and delicately feathery leaves; and secondly – though not least – because it cannot be bought by anyone outside of the restaurant trade. [UPDATE: Abel & Cole now sell it, we love you A&C]
I use it to cook omelettes fines herbes, to decorate canapes, tossed in salads, and most importantly in the recipe below: Continue…