This isn’t necessarily a ‘knock your socks off’ kind of meal, it’s not necessarily going to be something that you suddenly want to eat for breakfast, lunch and dinner every day, but it’s beautiful in its simplicity, unassuming and un-fussy, and packs a generous punch in the flavour department, so what’s not to love? Oh, and besides being almost über healthy, barley is one of the cheapest staples out there, so if you’re feeding a crowd, this is where it’s at. Read the rest of this entry »
Salmon happens to be one of Rob’s favourite anythings, so I’m always up for adding to our quick-fix repertoire of almost-instant and always effortless means to having pretty, plump, pink salmon fillets on our plates. This version, with the golden honey, deep rich soy sauce and the characteristic punch and freshness of the ginger and lime, along with the very satisfying al-dente-ness of the barley salad is a perfect any-season, almost fancy but un-fussy crowd pleaser. Read the rest of this entry »
We’re going away tomorrow for a few days for our friend Jo Traff’s 30th (40th!) birthday. That’s only relevant to you as far as it means that I am posting this sooner than I otherwise would have, because it would have been unkind to keep this from you for too long.
Rob and I spent part of our honeymoon in Paris, almost entirely for the duck. We found one restaurant, Scossa (see, I still remember over 5 years later) who made such incredible duck that we went back and ordered it three times in one week. So you see, I like my duck. Read the rest of this entry »
If you’ve got the Monday blues, this just might cheer you up. Whilst it has Ta-Dah written all over it, I am fully aware that it’s not in keeping with my usual Meat-free Monday tradition, but I reckon you can just swop that in for Tuesday and you’re golden. This is one of my favorite go-to dinners when we’re feeling like a steak but without all the extra admin (or calories) of any accompaniments other than beautiful fresh salad leaves and spicy Asian-style dressing. Oh, and I will freely and smugly add that the salad greens in this case are all home grown. Every last little leaf. Read the rest of this entry »
Gosh, two posts in two days? Fear not, fair friends. Given my track record, this is not a sign of things to come. You shall certainly not be spammed by posts from me. I just thought there was no time to waste in getting a healthy-yummy recipe to you after yesterday’s New Year’s post. Ergo, I bring you Seared Tuna Heaven Re-Visited. Read the rest of this entry »
If you’re swimming in that proverbial post-Christmas and pre-New Year ennui, you might want to give this a bash. Because if you’re going to throw a meal together effortlessly, it’s always a bonus if it has both prettiness and punch and belies the fact that the output exponentially exceeded the input. This far from fussy beef fillet and warm beetroot salad is the antithesis of high maintenance food and it’s definitely worth a go asap. I like to think that the key that unlocks the door to the real ooh la la is the horseradish. Read the rest of this entry »
Blimey time flies when you’re having fun. And moving house. And I hasten to add that the two are absolutely, definitely mutually exclusive. It’ s been so long i don’t know where to start. So where the heck have I been? Why on earth did I neglect you all for so long?? And why, more importantly, have I left you all staring into your pantry cupboards without a friend at your shoulder to suggest a sprinkle of this and a dollop of that?
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At the risk of making you feel uncomfortable, and potentially invoking the need to have an awkward conversation with yourself (quelle horreur), I have to ask if you’ve read ‘Eating Animals‘ by Jonathan Safran Foer? He’s an acclaimed author turned self-appointed ‘food source investigator’ who was so shocked to discover the gruesomeness of animal farming in the US that he veered off his usual path of beautiful and insightful literary fiction and published a documentary-style book on the bottomless pit of horrors he unearthed. It’s a shocking read. The New York Times sums up the whole debacle pretty smartly right HERE. Read it, it’s riveting.
I had to debate long and hard with myself about whether or not these should be called ‘Salmon Fish Cakes’, or just ‘Fish Cakes’. If I’d just used good old Hake, which I have before and it’s delicious, then they would simply be ‘Fish Cakes’ and we’d all just get on with it. So why when I use salmon instead do I feel the need to add that in, as though it poshes them up or something? Go figure. I couldn’t. And, ultimately, who gives a continental? When something’s this delicious and can be on your fork with very little fuss it doesn’t matter what it’s called. We had a similar version a while ago when we had a recipe testing food and wine pairing just before I handed in my book manuscript. Out of 9 courses these were, hands down, the crowd favourite. I hope you like them too… Read the rest of this entry »
There are so many things right with this, starting with the fresh citrusy punch of the orange and lemon, the piquancy of the ginger, and ending with moist and tender roast chicken breasts just waiting to be turned into a glorious salad. And yet it’s nothing overly polished or serious. We were more than happy to scoff the spoils last weekend… Read the rest of this entry »
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