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I live in a multicultural corner of south London with jerk shops aplenty, where plantains are sold at little grocers on the high street and we have more than our fair share of chicken shops. Jamaican vibes and crispy chicken is a big thing round these parts, so I decided it was time I shared my version of crispy chicken perfection.
Read moreLabelled the choice of the unadventurous restaurant diner it can often be overlooked as a ‘serious’ meat, but this familiar and safe protein can be made exciting.
Read moreRich, sticky, unctuous, thrifty. Sous vide pork cheeks are a thing of absolute delight.
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Coq au vin is simple, homely and hearty, great for lazy rainy days and boozy Sunday afternoons with friends. And the homemade article beats the shop bought variety by a country mile, whether sous vide or conventionally cooked.
Read moreAnd having now tried the sous vide variety I think I could be facing a new food addiction. Move over noodles.
Read moreWhether the post club straight out the kebab shop variety, the posh restaurant gourmet try hard kind, or the super stacked sort that come with a whole host of misogynistic sides. Yep, the Americana-hamburgerology mega trend of the last couple of years has kind of passed me by.
Read moreYou can make many a tasty meal from this thrifty cut. Lamb shoulder is traditionally reserved for the slow cooker, casserole pot or a slow oven roast, where after several hours cooking the meat falls apart beautifully, thereby lending itself to wintery meals and comfort food.
Read moreJay Rayner wrote recently about ‘foodie machismo’ and our increasing pretentiousness when it comes to nosh. Seems we’re a nation with a predilection for showing off how far we’ve gone in the quest of adventurous eating and new experiences.
Read moreI was lucky enough to be invited to a special kind of training course this week, held by SousVideTools.com at MSK in Chesterfield, on the picturesque edge of the Peak District.
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