China Sichuan

I’ve been getting quite interested in Sichuan cuisine lately and have been making some classic dishes from the region at home so I wanted to try the cooking first hand to see how my approximations compared. Obviously a trip to China is out of the question so the next best thing was to try one ...

Venison & Dark Ale Pie

Venison & Dark Ale Pie
Venison is one of my favourite meats and I always make an effort to buy it whenever I find it because like all game the season is limited. It’s also very good value when you consider I bought a whole leg (shank and all) for €10 in FXB where a similar cut of lamb cost ...

24 Hour Baked Jerusalem Artichoke, Winter Chanterelles, Scorzonera, Hazelnuts, Garlic 2

24 Hour Baked Jerusalem Artichoke, Winter Chanterelles, Scorzonera, Hazelnuts, Garlic
A while back I was reading a post on Honest Food about slow cooking an American wild bulb called Blue Camas that’s very high in an indigestible sugar called inulin. If you cook at a low enough temperature for long enough, you will convert most of this inulin to fructose which vastly improves the taste ...

Turkey Leg…In A Water Bath

Turkey Leg...In A Water Bath
Chances are if you’ve eaten in any high-end restaurant in the past five to ten years you have eaten food which has been cooked for an extended period of time at low temperatures in a water bath. You also will have guessed the technique I’m talking about is often referred to by the name sous ...