Inspired by the classic Bavarian recipe of roast duck with cabbage and apples. This is my version using chicken.
Sumac is a zingy lemon flavoured spice used in Mediterranean and Middle Eastern cooking. Mixed with butter and poured over eggs is a velvety tangy bowl-licking experience.
Deeply rich and layered vegetarian spaghetti bolognese. Utterly delicious and with the depth of flavour as good as any meat version.
Rich, crunchy, soy-wasabi flavours, these hash browns along with the delicious dipping sauce are good for breakfast with a fried egg or served as a snack with a cold beer or sake.
Anyone who loves ramen knows the key ingredient is the soup base. Rich creamy and bursting with multiple layers of flavour. You will be surprised at how much flavour can be obtained in your stock with this cooking method.
It’s easy to infuse your own gin and less expensive than buying shop bought brands. Here is a classic combination of orange and rosemary with a touch of peppercorn.
A decadent country-style chicken roast with buttery greens and rich creamy gravy. For best results marinade the chicken overnight, this will ensure all the flavours infuse and luxuriously soften the meat. A great weekend dish – marinate on Saturday night and eat on a Sunday.
Deliciously cheesy bread. This recipe is for a smaller loaf, handy for eating within 2 days. It’s also versatile enough to use for days after the bake when dried out and turned into croutons, breadcrumbs or included in soups or salads.