Recipe: How to Char Grill Sweet Corn

The secret to pulling a meal together really quickly is to have prepared lots of bibs and bobs beforehand, so that there is always inspiration in the fridge. Toppings for soups, ingredients for salads, pastes and sauces, for stirfries, things to be mixed into batters and doughs, chopped herbs, frozen and dehydrated bits, stocks, juices,…

Recipe: How to Make Perfect English Mashed Potato

When I need comfort food, mashed potato it is. Reminiscent of childhood large plates of mashed potato, buttery and herby, steaming hot from the pan and piled with other vegetables, it takes me back to days of large gardens, lazy days, and few cares.

Recipe: How to Cook a la Grecque

I have a couple of favourite “a la Grecque” recipes that cook vegetables in a mixture of good stock, some herbs and spices, and good olive oil. It is likely that “a la Grecque” is a term that originated in France for dishes cooked in this manner.

Recipe: Grilled Polenta

One of the ways to serve polenta is to make it quite stiff, let it set, and then grill slices of it. Very delicious.