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
Slow cooker sherry braised whole pork cheeks
Ok, I’m not going to lie – I was pretty scared when these whole pork cheeks (also known as pork jowl) arrived from
An easy steak and ale pie
To celebrate Great British Beef Week, I’ve joined up with Eversfield Organic to create this super delicious and very easy steak and ale
Mum’s lamb casserole & dumplings
Now, more than ever, we’re shopping online. And not just for things we’ve been buying online for ages but pretty much everything –
A twist on Matt Tebbutt’s sausage casserole with butternut squash and sage
This sausage casserole is a recipe I’ve made several times over the years. It appears the Saturday Kitchen cooking bible and is by
Cooking the books: good eating – suggestions for wartime dishes
I’ve just managed to squeeze Cooking the Books in before the calendar ticks into a new month. June has been a bit up
Cooking the books: Samarkand
Just squeezing this in before the end of the month! May’s cooking the books looks at Samarkand – recipes & stories from Central
Farm Wilder fritillary butterfly beef curry
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
Maekjeok: Royal Korean BBQ Pork
One of the things I love about travelling is how much the history of a place can affect its food culture. When we
Flammkuchen and Schloss Drachenburg
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