Journal

  • Tah Dig (Persian Rice)

    I finally got around to trying a different rice cooking technique and I'm immediately converted. It's actually a little annoying I've spent 33 years of my life without knowing much about it, let alone how to cook it. Tah Dig ...

    6th September 2017

  • Butternut squash, carrot and ginger soup

    Butternut squash4 carrots1 onionGarlicLarge hunk of gingerVegetable stock I made this the other day of lunch and it was so good I have to write it down. Sweat diced squash, carrots, onion, garlic and ginger in butter (optional) and oil ...

    6th September 2017

  • Sausages, wine and mushrooms

    Quality sausagesShallotsGarlicVegetable stockRed wineFresh thyme, rosemary and bay leavesLarge flat mushroomsGrainy Dijon mustardWhole black peppercorns I've made this with veggie sausages and it has turned out quite well. If you use veggie sausages just leave them out of the mix ...

    6th September 2017

  • Baked gnocchi with cream, spinach and ricotta

    Shredded red onionChopped garlicWhite wineDouble creamChopped parsleyGnocchiFresh spinachSalt and papper In a large saucepan fry the onion and garlic in butter and a touch of olive oil until browned, then add a glass of white wine. Reduce until half the ...

    6th September 2017

  • Green beans, ginger, sesame and chilli

    Green beans (Snap, String, Fine etc)Fresh gingerFresh red chilliesSesame seedsOilSalt Trim, then boil the green beans for a couple of minutes and drain. Chop the ginger into matchsticks, thinly slice the red chilli and fry in a little oil until ...

    6th September 2017

  • Spinach Dal

    Turn the heat off on the tarka dal and mix in fistfuls of ribbon-chopped fresh spinach. The spinach will wilt in the heat of the dal.

    6th September 2017

  • Mustardy salad dressing

    Olive oilBalsmaic vinegarGrainy Dijon mustardSalt and pepper Pour equal amounts of oil and vinegar into a jar. Add a teaspoon of mustard and a grind of salt and pepper. Screw the lid on and shake until emulsified and thick

    6th September 2017

  • Sumac chicken skewers

    Sumac's beautiful deep red flecks and tangy, astringent, slightly bitter taste works brilliantly with chicken. Perfect for the barbecue. Chicken breastLemonsOlive oilSumacSalt and pepper Cut the chicken into large chunks, place in a bowl and squeeze in some lemon juice. ...

    6th September 2017

  • Does__BEM — work?

    [Read on Medium, if you prefer] At work we make websites that share a common code base. All sites use the same core CSS and HTML templates. We host and maintain over 150 sites, many serving tens of thousands of ...

    5th September 2017

  • Bombay potatoes

    Chaunk (curry tempering)Peeled boiled potatoesFresh mint Make a chaunk (curry tempering) with whatever you have to hand, though mustard seeds and turmeric are essential. Throw the boiled potatoes in and fry until crisp around the edges. Scatter on some chopped mint.

    1st September 2017

  • Fennel with wine and cream

    Fennel bulbButterOlive oilDouble creamWhite wineBay leafSalt and pepper Get a large frying pan on the heat with a generous amount of butter and a small splash of olive oil. The oil will prevent the butter from burning too quickly. Cut ...

    1st September 2017

  • Feta and spring onion baked potatoes

    Plain baked potatoes can be heavy going, but done this way I find myself always wanting another one. Try them with lots of mustardy salad dressing or drizzled with parsley and garlic oil and a pile of peppery watercress. 6 – 8 floury potatoesLarge ...

    1st September 2017

  • Tarka Dal

    Dried Chana dalChaunk (curry tempering)2 red onions, roughly choppedFresh garlic, slicedFresh coriander Rinse the Chana dal and boil in lots of water for ten minutes until scummy foam forms. Tip the water out and rinse again, washing away the starchy, ...

    1st September 2017

  • Spiced cauliflower fritters

    1 cauliflower4 eggsPlain flourChaunk (curry tempering)1 shallotFresh corianderSalt Make a light chaunk (curry tempering) with cumin and mustard seeds, turmeric, chopped fresh red chilli, sliced garlic and a diced shallot. Cut the cauliflower up into florets and boil until tender. Chop and ...

    1st September 2017

  • Braised red cabbage

    1 red cabbageButterCider vinegarRedcurrent jellyGrated or ground nutmegCinnamon stickSalt and pepper Many recipes include fruit such as cranberries or apples. There's also some debate over the type of vinegar that should be used, and even whether to shred or irregularly chop the ...

    1st September 2017

  • Smoky aubergine, tomato and peanut curry

    Burnt smoky auberginesSpicy tomato curry baseChaunk (curry tempering)PeanutsCoriander A take on Baingan Bharta, a largely northern Indian recipe of mashed roasted aubergines, tomatoes and spices. The roasted aubergine gives a gorgeous smokiness to the curry. Contrary to what I'd normally ...

    1st September 2017

  • Cumin rice

    Plain boiled riceCumin seeds While the plain boiled rice is cooking throw in a fistful of cumin seeds. They swell up as the rice grains do, becoming plump and nutty. I first saw this done at the Planet India restaurant in Brighton, ...

    1st September 2017

  • Halloumi, spinach and almond curry

    Hunk of halloumi cheeseFresh spinach leavesCreamy almond and tomato curry baseFresh coriander, chopped Cut the halloumi into nugget-sized chunks and add to the gently bubbling creamy almond and tomato curry base. Chop the spinach into ribbons and throw into the curry. ...

    1st September 2017

  • Basic crêpes

    2 large eggsPlain flour50 - 50 milk water mixSaltButter Beat the eggs and enough flour together to make a smooth paste. Slowly add milk and water mix while whisking until you have a thinish batter. It should coat the back ...

    1st September 2017

  • Creamy almond and tomato curry base

    Chaunk (curry tempering)2 red onionsHalf a stick of cinnamonTomatoes (6-8 large fresh, chopped)Finely ground almondsCow cream or coconut creamNigella seedsCoriander powderGaram masalaSalt Slice the onions and fry with the chaunk (curry tempering) and a cinnamon stick. Add salt to speed up the ...

    1st September 2017

  • Broccoli parmesan cheese

    Broccoli (normal, or fancy if you have a few quid)Béchamel sauceGrated parmesan Simmer the broccoli for a couple of minutes to wake it up. Mix parmesan cheese into the béchamel sauce. Drain the broccoli, lay it in a dish and pour ...

    1st September 2017

  • Broad bean and fennel rice

    Plain boiled riceBroad beans (removed from pods, or use pre-podded frozen beans)Fennel frondsButter Boil the broad beans for 5 minutes then pop them out of their rubbery shells. Add the beans and finely chopped fennel fronds to the cooked rice ...

    1st September 2017

  • Spicy tomato curry base

    An all purpose tomato base for a huge variety of curries. It keeps well in the fridge or freezer, so make lots and divide into seperate containers for using at a later date. One tip I'd give about spice (and ...

    1st September 2017

  • Chaunk (curry tempering)

    Aged 10 and feeling daring I told my mum I'd like a Vindaloo from the local Indian, instead of the normal Chicken Tikka. It blew my little naive head off and took all evening to finish and I loved it ...

    1st September 2017

  • Béchamel sauce

    ButterPlain flourMilkBay leafNutmeg or maceSalt and pepperRegarding the ingredient quantities, it only really depends on how much butter you start with. More butter will take more flour, which in turn will take more milk. The following will make enough sauce ...

    1st September 2017

  • Plain boiled rice

    Basmati riceSalt Everyone has a special technique for cooking plain rice. Mine is to use a lot more water than you need. So get a large pan of water on the boil and rinse the rice. Throw the rice and ...

    1st September 2017

  • Aubergine, feta, parsley garlic oil and pine nuts

    Burnt smoky auberginesFeta cheeseparsley and garlic oilPine nuts After peeling the burnt smoky aubergines, cut in half lenghways and lay the two halves side-by-side, spatchcock style. Toast the pine nuts in a dry frying pan for a couple of minutes until ...

    5th June 2017

  • Cubed salty roast potatoes

    PotatoesOlive oilSea saltYour choice of flavourings It's hard to get this one wrong. Cut the potatoes up into small cubes and dump in a baking tray. Add olive oil, enough to coat each cube and sprinkle with quite a bit ...

    5th June 2017

  • Poached eggs and tomatoes with parsley garlic oil on toast

    Fresh eggsCrusty breadParsley and garlic oilCherry tomatoesSalad leaves (peppery ones like rocket and watercress work well) Put a few cherry tomatoes in a hot oven with a little olive oil, vinegar and salt until they're soft and the juices are ...

    5th June 2017

  • Parsley and garlic oil

    This sauce keeps well in the fridge and just gets better with time. Try making it the day before. With time, the garlic mellows a little and the parsley adds a gorgeous green tint. Bunch of fresh flat-leaf parsley2 cloves ...

    5th June 2017

  • Burnt smoky aubergines

    Aubergines have to be picked at the right time and still be relatively fresh by the time they're used. You can spot an over-ripe aubergine from its loss of lustre, tough, wrinkled appearence and the large amount of visibly matured ...

    5th June 2017

  • Basic tomato sauce

    2 tins of chopped tomatoes1 red onionA couple of cloves of garlicBalsamic vinigarOlive oilHerbes de ProvenceSalt and pepper Tinned tomatoes remind me of the 'vegetable' accompaniment I used to receive at school lunch time. They were horrid, but only because ...

    5th June 2017