Thick cut pork chops with celeriac remoulade
Thick cut pork chops with the bone in and rind still on are both more flavourful and less likely to dry out during cooking. These ones, from Ruby and White…
Thick cut pork chops with the bone in and rind still on are both more flavourful and less likely to dry out during cooking. These ones, from Ruby and White…
Ok, I’m not going to lie – I was pretty scared when these whole pork cheeks (also known as pork jowl) arrived from Swaledale Butchers a few weeks back. For…
To celebrate Great British Beef Week, I’ve joined up with Eversfield Organic to create this super delicious and very easy steak and ale pie. As you know, I’m passionate about…
Now, more than ever, we’re shopping online. And not just for things we’ve been buying online for ages but pretty much everything – from Christmas gifts to flowers, clothes, furniture……
This sausage casserole is a recipe I’ve made several times over the years. It appears the Saturday Kitchen cooking bible and is by Matt Tebbutt. It’s perfect when the heating’s…
I’ve just managed to squeeze Cooking the Books in before the calendar ticks into a new month. June has been a bit up and down here, with lockdown taking its…
Just squeezing this in before the end of the month! May’s cooking the books looks at Samarkand – recipes & stories from Central Asia & the Caucasus – as chosen…
Farm Wilder is a new not-for-profit business based in my home city of Bristol. They source and sell meat from the UK’s most wildlife friendly and sustainable farms. By doing…
One of the things I love about travelling is how much the history of a place can affect its food culture. When we were in South Korea last year we…
Have you heard of Flammkuchen? I hadn’t until a recent visit to Central-Western Germany. Also known as tarte flambe, this dish is kind of like Germany’s version of pizza crossed…