Stove Talk

Heaven from Devon

2011-01-19T13:04:00.000-08:00

There have been many great explorers throughout history, Columbus discovered America (or was it Vespucci), Sir Walter Raleigh, Francis Drake Marco Polo, the list goes on and on. What they all had in common was that they brought back various foodstuffs, everything from spuds to spices and often these voyages were intended solely for the purpose of discovering new and exotic foods from around the world, which in the case of Raleigh and Drake served to indulge and amuse the queen and prevent them from facing the executioners blade. Here in Britain we have a long and proud tradition of producing exceptional explorers who have set sail from these shores discovering the new world.... and ... Calais.... Anyway the point is that we are pretty good at discovering things, indeed I myself have been known to venture out on voyages of discovery, mainly to the 3 Kings Inn at Hanley Castle on Sunday and "discover" a new ale or two... or three... or four....

Yesterday afternoon my voyage took me to the local Supermarket to see if I could find something to break up the routine of a busy day at the office and as usual the whole experience was thoroughly depressing (from a food lovers point of view) . Row upon row of horrid pre made sandwiches and the usual collection of crisps, sweets and packets of processed stuff which frankly I wouldn't feed to the cat. After a few minutes surveying this sorry looking collection of indigestion in a box I was losing the will to live, so I went for a wander around the store and before long found myself in front of the yoghurt chiller.

Now I must confess I have something of a weakness for dairy products so perhaps my in built guidance system was telling my stomach that this was the way to go. It was here that I made my latest discovery.

STAPLETON YOGHURT

First thing to say here is that if you are used to all the usual brands of yoghurt (no names no pack drill), this is quite simply on another level. Delicious doesn't really do it justice, this stuff is heaven in a pot, it is the yoghurt equivalent of a Bentley Continental GT, smooth, stylish and beautifully finished!

Stapleton farm is in the heart of Devon and is the home of Peter and Carol Duncan, and it is where they have been making their wonderful yoghurt since 1975, if you go to their website you will find this fabulous quote which sums up their philosophy

"We believe that good health is underpinned by good food and a healthy lifestyle. You just feel so much better if you eat properly"

If you are reading this then you probably agree, and the fact is that this is not just a hollow claim, the product really lives up to the expectation.

Stapleton's yoghurt is produced using Jersey milk delivered daily and is produced in 30 litre churns, compare this to industrially produced yoghurt which zips along miles of sterile tubing which breaks down the curd and more often than not results in homogeneous wallpaper paste whose consistency is achieved with the addition of stabilisers, thickeners and the like. One of the things which struck me about this product was the quality of the fruit content, I went for the Gooseberry yoghurt and in my small pot there were no fewer than five gorgeous little whole gooseberries which burst with a satisfying pop and their slight tartness balanced the rich yoghurt beautifully.

I was so impressed that on the way home I popped back into the supermarket and purchased four more, Strawberry (with clotted cream), Raspberry and Nectarine & Passion fruit (last two from the low fat range) and another Gooseberry!. The family loved them and I suspect they will become a regular feature in the fridge from now on.

To find out more about Stapleton click here to visit their website.

Make sure you try them out, you wont be disappointed.

A Most Pleasant Pheasant....

2011-01-10T06:51:00.000-08:00

Two weeks ago I took the kids and headed for the Malvern hills for an afternoon walk through the Eastnor estate and up to the Eastnor obelisk. It was a glorious afternoon, perfect for walking off some of the excesses of the previous weeks festivities and the kids were full of festive chatter about who got the best presents and "does father Christmas live in that little cottage on the hills?"... The route took us from the Hollybush car park towards Peacock Villa and round the wooded valley below to the Obelisk, its an easy route, great for the kids, and the views out across Herefordshire to the Welsh mountains are simply stunning. As we were walking along I was struck by the sheer numbers of Pheasants that were breaking from virtually every bit of hedgerow we walked past, my instinct was to raise my stick, but alas there were no cartridges, trigger, barrels and a stick is just a stick. The Eastnor estate is a favourite shoot of the well heeled and the corporate wallahs who routinely turn up in season for a couple of nights in the castle after a day entertaining their clients with a few hundred birds! This wasn't a problem for me as I have a couple of birds of my own hanging around by the kitchen door and waiting for me to get to grips with their plumage and prepare them for the table.

At this time of year the local shoots are in full swing and there is an abundance of game around, and frankly few things are more rewarding than preparing a game bird for the table from field to plate. I can claim no glory for this particularly pheasant recipe howe which I have pinched from my dad, who has been preparing his pheasants this way for the last 50 years. It uses what is best describes as a "half poaching" technique which ensures a moist succulent bird and makes the most of the pheasants naturally delicious gamey flavour.

Ingredients:

Whole Pheasant

150g Mushrooms sliced

1/3 bottle white wine

150ml chicken (or vegetable stock)

1 large onion finely chopped

Fresh rosemary & Sage

2 – 3 slices of pancetta (unrolled) or un-smoked streaky bacon

3-4 cloves of garlic

Double cream or crème fraiche

Method:

Preheat your oven to 180 c.

Place a sprig of rosemary and thyme along with a couple of unpeeled garlic cloves into the cavity of the bird. Cover the breast with pancetta and truss the bird well to secure the pancetta in place.

Heat a little sunflower or rapeseed oil in a deep saucepan on a high heat and seal the bird all over until it takes on a little colour.

Remove the bird and set aside, next reduce the heat and gently sweat the chopped onions with a sprig of rosemary until they are lightly golden and translucent ( don’t let them brown) and then return the bird to the pot, add the mushrooms and season well with sea salt and freshly ground pepper, let the mushrooms cook down and as soon as they start to release their juices increase the heat and add the wine. Cook on a medium heat to evaporate off any alcohol and then add a little stock, how much depends on the size of the pot but as a rule the liquid should come about 1/3 of the way up the bird.

Reduce the heat to a moderate simmer and cook for 15 – 20 mins with the lid on.

Transfer the whole lot to a roasting dish, cover with foil and cook covered in the preheated oven for around 40 mins.

After 40 mins remove the dish from the oven pour the juices into a saucepan and return the bird covered to the oven for a further 10 minutes.

Meanwhile add a dash of double cream to the sauce and cook down on a gentle heat to thicken up, taste and correct the seasoning if necessary.

Finally remove the bird from the oven, joint it into quarters and put it back into the roasting dish, pour the sauce over the meat and serve with polenta or plenty of nice mashed potatoes

Buon Appetito

The simplest supper you will ever make.....

2010-09-30T05:12:00.000-07:00

I love pasta. No I really do.. It's one of those ingredients which is a blank canvas and therefore your imagination is the only thing that will limit your enjoyment of it. I do however believe that, sometimes you have to move away from the complicated, and embrace what is natural and just enjoy one or two of natures finest flavours, do that, and you can really produce some magic.

Spaghetti Aglio, Olio e Peperoncino is one such dish which for me sums up almost better that any other this philosophy. Not only can you knock up a plate full in a few short minutes, but it is guaranteed to fill your kitchen with the most wonderful aroma which will have the neighbours peering over the fence and sniffing with envy.

Ingredients (serves 2)

200g Spaghetti (dried)

4 - 5 cloves of garlic (finely chopped)

I teaspoon of fresh, finely chopped red Chilli. (You can also use dried but ease off on the quantitiy a bit)

A handful of chopped fresh parsley

Salt & Pepper

a generous glug of good Extra virgin Olive oil

Method

Cook the Spaghetti in plenty of salted boiling water until nicely al dente.

While the Spaghetti are cooking take a large frying pan / saucepan and gently heat a generous amount of olive oil on a medium heat.

Drain the pasta and return to the warm pot with a drizzle of olive oil so it doesnt stick.

Add the garlic and chilli to the oil and allow to sizzle and infuse for a moment (don't colour the Garlic or it will become bitter) until it releases its aroma.

Throw in the pasta and toss the mixture together on the heat add the chopped parsley and a little black pepper, toss the whole lot together and serve immediately.

Traditionally you wouldn't serve this with parmesan, but if the fancy takes you.... why not...

Colonel Sanders Eat Your Heart Out...

2010-07-07T08:08:00.000-07:00

There are few things in life more unpleasant (and for that matter unhealthy) than a piece of cheap watery chicken which has been deep fried in solid shortening and then placed in a cardboard box in order to improve its general aesthetic, add to that a couple of sides, including, coleslaw bound together with copydex and hey presto you have possibly the most vomit inducing meal in the known world. This is of course my own personal opinion and before you all bombard em with complaints, I am fully aware of the fact that everyone has a personal choice, and mine is not to eat it. It's still flippin horrible though!

A jointed chicken however, coated in breadcrumbs and then roasted to render the coating crisp and the chicken succulent is the food of angels, and yesterday confronted with a few ingredients, which included a 1.5Kg plump chicken I set to work. Now it is possible to go with just breadcrumbs on this one, but I always add a little spice mixture to them to make sure that when you bite into each piece your taste buds are woken up a bit and you realise you are eating something truly wonderful.

Ingredients

1 Chicken (jointed) you could also use drumsticks or thighs if you like.
Plain Flour, seasoned for dusting
2 eggs beaten
Breadcrumbs (around 300g)
2 tablespoons Dried Oregano (Marjoram)
1 tsp paprika (smoked or un-smoked)
2 tsp fennel seeds
1 tsp coriander seeds

Method

Finely grind the coriander seeds and fennel seeds with pestle an mortar or spice grinder and add to the breadcrumbs along with the Paprika and the Oregano. Mix thoroughly to ensure that it is evenly distributed.

lightly dust the chicken pieces in the flour (one at a time) then pass in the beaten egg and drop into the breadcrumb mixture.

Gently coat the chicken with the mixture and place carefully on to a lightly greased oven dish, repeat until all the chicken is used up.

Bake in a preheated oven at 180 - 200 centigrade until the chicken is golden brown all over, usually around 30 minutes.

Serve with a fresh salad or perhaps with a little caponata (see previous post for the recipe)

ITS FINGER LICKIN GOOD!

Knock Knock Gnocchi on Heavens Door

2010-06-30T01:41:00.000-07:00

Its common knowledge that a condemned man can request a last meal before he meets his grisly fate and these requests are always well documented. In the US the requests vary from Lobster tail and T bone steak to nothing more extravagant than an apple, apparently in most states wine and beer are not permitted which is a bit of a bummer if you are about to meet your maker....

Well it got me thinking (as you do) what would I ask for, and , the answer came to me in about half a nanosecond, GNOCCHI.... aaaaaahhhhhhhhhhhhhhh the most perfectly wonderful delicious of things, dainty and perfectly formed, smooth sweet and comforting, there is simply nothing on earth to compare to a humble plate of fresh gnocchi. My preference is for potato gnocchi, but dependiong on where you go they can also be made with semolina flour, or even stale bread in Trentino (Canederli), there are endless variations on the theme.

Every time I make fresh Gnocchi it stirs fond memories of my late aunty Vera, she was a truly wonderful person, gentle warm hearted and generous and her cooking was the stuff of legend, and not only did I get the recipe for perfect gnocchi (amongst others) from her but she also showed me how to make them and I remember a particularly floury August afternoon spent in the kitchen in her house in the Italian alps spend kneading cutting, laughing, and generally having a lovely time. I miss her greatly but she lives on in every plate of gnocchi I lovingly prepare beacause love was the main ingredient in everything she cooked, and it showed.

Now, you can oof course buy gnocchi from the shelves of a supermarket, although I think bestowing them with the name is something of an injustice particularly as they are generally pretty tasteless and have the consistency and texture of a hockey puck, and once you see how simple they are to make yourself I guarantee you simply wont buy them ready made ever again.

So to the recipe, this has been up to now a closely guarded secret, but I want to spread a little joy. I have opted also for my favourite way of preparing them which is "alla Bergamasca" in butter, sage pancetta and Parmesan.

Ingredients (serves 4 - 6 so adjust in proportion)

1 KG potatoes

(these must be a veryfloury variety and preferably a bit on the old side! Baking spuds work fantastically well)

400g plain flour

1 egg (beaten)

For the sauce

Unsalted butter (around 20g per portion)

A handful of fresh sage leaves

Pancetta lardons

Parmesan or Grana Padano

Method

Peel the potatoes and cut into pieces around 5cm cubed.

Bring a pan of salted water to the boil and simmer the potatoes until they are tender then strain in a colander

Pass the potatoes through a potato ricer or mouli (use the disc with the smallest holes) into a large bowl.

Add the flour, a good pinch of salt and incorporate into the potatoes and add a little of the egg, the mixture will come together into a smooth soft dough, if its too dry add a little more egg and if too wet a little more flour.

Knead the dough gently for a while until it is smooth and elastic.

To makle the gnocchi take a small fist sized ball of dough and roll it out into a sausage around 2-3 cm in diameter.

Cut your gnocchi from the sausage at 2 cm intervals then using the pad of your thumb roll them down the back of a a fork to give them their ridges.

Toss the gnocchi gently in some more flour and arrange them on a floured board or tray ensuring that they stay separate, this is important as they will stick together if piled up.

It is best to cook your gnocchi straight away, but they will keep in the fridge for a couple of hours.

To cook the gnocchi bring a pan of well salted water to the boil, drop in the gnocchi a few at a time and as soon as they float to the surface give them 15 seconds and they are cooked.

While you cook the rest keep them in a warmed bowl with a little olive oil to stop them sticking.

meanwhile In a large frying pan melt the butter and cook the pancetta until golden, add the sage leaves and a generous grinding of black pepper and cook for minute or two and then toss in the gnocchi and saute in the pan.

Serve immediately in warmed bowls and dust generously with Grana padano or parmesan

A taste of heaven

Boun Appetito

YUK!

2010-06-21T16:00:00.000-07:00

I have been a bit quiet for a few months, which, for those of you who know me personally is somewhat odd, and with 3 months going past since I last posted I have had more than a few culinary experiences with which to regale my dedicated readers (bless you all) most of which have been really quite pleasurable........ Until tonight.

As I write I am sitting on a hotel (no names no pack drill) in central Manchester, away on a business trip having just finished a late running meeting (10:04pm to be precise) and feeling understandably a bit peckish. A glance at the somewhat dissapointing bar menu left me with only one choice... wait for it.... a burger!!! hmmmmmmmmm, well okay lets give it a whirl, i mean, after all this is not a ha'penny a night motel and the bar is very plush.

Oh dear, I was served a congealed piece of almost pure fat, (Herefordshire beef it was not) which tasted (and looked like) a bath sponge, with two anaemic rahsers of factory bacon smothered in melted processed cheese which had assumed the texture of wallpapaer paste, topped off with a portion of deep fried greasy chips (could be spuds, I guess we will never know) and a salad which consisted of one lettuce leaf and a whole chopped raw onion.

Did you ever see that movie by Morgan Spurlock where he ate Macdonalds food for 30 days? He got fat, lazy and very sick. he was lucky! if he had one of these every day for a month he would be dead.

How hard can it be?

A Braising Grace

2010-03-26T08:50:00.000-07:00

I was recently at my dads house which unsurprisingly was suffused with the aroma of something very delicious bubbling away in the kitchen. I have always thought that aromas can be very evocative and particularly when they are of a favourite dish, you are instantly transported to a moment in the past, tastes and memories. Well for a split second I was back in shorts at the kitchen table while my mum prepared dinner and I grappled with the finer points of long division, (a mathematical disclipline which befuddles me to this day). Anyway once back in the room I wandered into the kitchen to find a pot of Brasato di Manzo (Braised Beef) simmering away on the stove and again, in an instant. I was back in shorts.

I absolutely love this dish, it is thrifty, it demands little of the cook and patience is rewarded with a dish which is rich warming and delicious.

Ingredients

• 1.2 – 1.5 Kg beef (hereford of course) as a single joint (topside silverside or brisket)
• Pancetta lardons (or un-smoked streaky bacon)
• Butter ( be generous)
• One or 2 onions – finely chopped
• 5 Garlic cloves
• One large carrot (cut in half lengthways and then into 3 or four pieces)
• Bottle of red wine (half for the pot & half for the cook)
• Beef stock
• Whole cloves
• Sprig of rosemary
• Bay leaves
• Salt & Pepper

Method

Put a clove in either end of the joint by making a small incision about 2 cm deep and truss the joint as if for roasting

Brown the lardons with a little oil in a casserole (cast iron) pot or large saucepan on a high heat as they start to colour add the beef joint and seal in the pan browning well on all sides

Once the joint has taken a colour reduce the heat slightly, add the carrot, a generous knob of butter & the onions cooking through until the onions are lightly golden

Pour in half a bottle of red wine and enough beef stock to bring the liquid about 1/.3 of the way up the joint, add your herbs, bring to a simmer and cook with the lid off for 5 – 10 mins to drive off the alcohol.

Gently press the garlic cloves with the side of a knife blade (don’t crush) peel and add to the pot whole along with 2 or three cloves the rosemary, thyme and a couple of bay leaves. Cover and reduce the heat to minimum and cook for 1 ½ - 2 hours turning regularly and basting in the cooking liquor. (Brisket will need longer cooking)

Once cooked remove the meat from the pot and allow to rest for 5 mins before slicing. The liquor won’t reduce by much but if you want more sauce you can always top up with a little beef stock as you baste but don’t overdo it as you want a nice rich sauce at the end, you can always thicken the finished sauce by reducing it a little or adding a pinch of cornflour dissolved in cold water although if your joint has a good marble of fat it should thicken all by itself. You can also strain the sauce or enrich it with a dash of port before the end of cooking, but I prefer to serve it warts and all.

Get squashed..... warming soup for winter evenings

2009-12-22T03:49:00.000-08:00

As I write we are in the grip of a cold snap which seems to have blanketed most of the country with a generous covering of the white stuff, bringing chaos to the entire transport system grounding planes, stopping trains and even causing supermarkets to close their car parks and for the first time in who knows how many years we might Just have a white Christmas. In rural Worcestershire we have been spared the worst of the snow, in fact only a light dusting has carpeted the fields making the landscape look positively Dickensian and seemingly creating an atmosphere of general bonhomie about the place with even the grumpiest of folks managing a smile. The Malvern hills however have received a good covering of snow, and are at their most dramatic at this time of year with their white capped peaks framed against a clear winter sky and their slopes blending gently into the carpeted fields below At this time of year it becomes obvious why the Malvern Hills district was designated as an area of outstanding natural beauty...

As the cold weathr bites I always have ingredients in to knock up a soup or two and I was the lucky recipient of a huge pumpkin from my dad who has had a bumper crop on his allotment so what better excuse to cook one of my very favourite soups.

Ingredients

1Kg (trimmed) Pumpkin or squash

2 onions

2 litres chicken Stock

2 potatoes of a floury variety diced (1if they are large)

3 bay leaves

Double cream

Ground Cumin

Salt & pepper

Method

Trim and roughly chop you pumpkin or squash into smallish chunks, place in a roasting dish drizzle with olive oil and season well with salt and pepper. You can also add acouple of sprigs of fresh thyme which can add another flavour dimension and a little freshness. Mix well so the pieces of flesh are coated in oil and roast in a pre heated oven 180c until they are starting to soften turning occasionally.

Meanwhile finely chop your onions and sweat them on a low to mediium in a saucepan with oile oil and a little butter, they need to be soft and translucent but not coloured.

Remove the pumpkin from the oven, carefully remove the Thyme, (if used). Add the roasted pumpkin to the pan and increase the heat slightly and cook well until the pumpkin is very soft. much of the water in the pumpkin will evaporate away concentrating the sweet flavour of the flesh.

Add the stock, bay leaves, diced potato and one teaspoon of ground Cumin cook on a moderate simmer for around 30 minutes allowing to reduce slightly.

remove the bay leaves and then blend the soup in a liquidiser or using a hand blender and you should endup with a beautiful silky soup with deep orange hue.

Return the soup to the pan, add a little double cream and stir in well, cook on a very low heat for a further 5 - 10 minutes taking care not to let the soup boil and season with salt & pepper to taste. The soup is ready.

Serve this soup with good crusty bread and perhaps a few croutons and let the winter evening slip away.......

Pithiviers "seasonal delicious & simple"

2009-12-10T03:14:00.000-08:00

This is a simple and very delicious French cake which is traditionally prepared to celebrate the epiphany, but if you ask me it is good anytime, It gets its moniker from a town of the same south of Paris and it is particularly good as a dinner party standby when you want something that is quick to prepare and looks very impressive. You can add some fruit to the mixture of you like, cherries are particularly good, but I used some fresh blueberries in mine and it was absolutely delicious, you could adapt this to make individual Pithiviers. To accompany I mixed a little rum into some Creme Fraiche and served this on the side and as for wine a nice zippy desert wine would be just the job, perhaps a Muscat de Rivesaltes or a glass of bubbly Asti Spumante.

Ingredients

500 g puff pastry

1 egg

1 tablespoon icing sugar

For the almond cream:

100 g almond powder

100 g soft butter (at room temperature)

8 tablespoons sugar

3 egg yolks

1 tablespoon kirsch or rum

Method

Firstly prepare your almond cream by mixing together the butter and sugar until light and creamy

Add the Rum and beat in well then add the egg yolks a little at a time beating well so the mixture doesn’t split.

Fold in the ground almonds to a smooth paste and add your fruit at this stage if you are using any. Leave the mixture to rest in the fridge

Lightly grease a baking sheet and cut t2 discs of puff pastry about 25cm in diameter, place one on the baking sheet and spoon the almond cream into the centre of the pastry smoothing out and leaving about 4 – 5 cm to the edge of the pastry.

Brush the edge of the pastry with beaten egg and place the second pastry disc carefully on top pressing the sides gently together to seal the pastry.

Brush the outside of the pastry generously with beaten egg, this will give a lovely glazed golden finish to the cake.

To decorate, score the pastry with the back of a knife in curved lines from the centre to the edge of the paste (the raised part). Finally make a small hole in the centre of the pastry to let the air escape when baking, this will give an even finish. Bake in a preheated oven at 220⁰C for 5 minutes then reduce the temperature to 200⁰C and bake for a further 40 minutes or until well risen and golden brown.

At the end of the cooking remove the Pithiviers and dust lightly with icing sugar, turn the oven up to the maximum heat (or turn on the grill if fitted) and return the cake to the oven to melt the sugar, be careful as this will only take a few moments and if you get it wrong you can burn the cake, this will give a beautiful sweet crisp glaze to the finished cake.

Valcalepio - an undiscovered gem

2009-11-20T05:49:00.000-08:00

If you have ever taken a budget flight (you know the ones, the 99p flights that cost £150!) to Milan, chances are you landed in Bergamo which is about 50 Km from Milan in the direction of Venice, and chances are you boarded a bus which ferried you into MIlan. What a shame you missed the jewel of Lombardy that is the city (and province) of Bergamo. This medieval city which is famously built as two cities, the moderm lower town (citta bassa) and the medieval walled citadel (citta alta) which is a labyrinth of narrow cobbled streets and magnificent architecture (more posts on the way on this). Bergamo is less known for its cuisine and its long winemaking tradition both of which deserve to be discovered and savoured as they are amonst the best in the world. the wines of bergamo come under the DOC of Valcalepio and this is their story.

Officially speaking the area of production for Valcalepio extends from Lake Como in the west to Lake Iseo in the east, but the main areas of production are to the west of Lake Iseo in the province of Bergamo an area that also forms the border with its more famous neighbour Franciacorta which lies in the province of Brescia.

The earliest records that exist for the cultivation of vines in Valcalepio date back to the Romans and the DOC of Valcalepio was established in 1976 so you could say they have had plenty of time to perfect their craft. The wines of Valcalepio are instantly recognisable by the emblem of Colleoni, the famous “condottiero” who was born in the region and was a mercenary captain of Venice when Bergamo was one of the outposts or the city state of Venice.

The grape varieties grown in the region are (Red) Cabernet Sauvignon Merlot, Barbera, Franconia, Marzemino, Schiava Lombarda, Schiava Meranese, and of course the indigenous Moscato di Scanzo (white) Chardonnay, Pinot Bianco, Pinot Grigio, Manzoni Bianco & Moscato Giallo.

Valcalepio Rosso

Valcalepio Rosso is a blend of Cabernet Sauvignon and Merlot, with the percentage of cabernet Sauvignon anywhere between 25% and 60%. The varieties are vinified separately and are also harvested generally within 2 weeks of each other. The DOC stipulates a minimum ageing of 12 months, at least 6 of which must be in oak. (old wood). Valcalepio “Riserva” requires ageing of at least 3 years and the wine is further developed with bottle ageing of between one and 2 years which serves to soften the tannins and develop the organoleptic complexity of the wine. In addition to Valcalepio and Valcalepio Riserva, there are may IGT wines both as varietals and blends, and it is not unusual to find Merlot and Cabernet Sauvignon Della Bergamasca as varietal wines. Valcalepio Rosso is characterised by its intense ruby colour with garnet reflections and a robust vinous nose, on the palate it is generous well balanced and dry with good tannic structure. Valcalepio Rosso is well matched with roast red meats, game and fine cheeses.

Valcalepio Bianco

Valcalepio Bianco is a blend of Pinot Bianco and Chardonnay at between 55% and 80% with the balance made up of Pinot Grigio. Temperature controlled fermentation takes place off the skins and the wine can then be bottled, more commonly however it is aged for period in old wood or in barriques. Valcalepio Bianco is characterised by its light straw colour and yellow green reflections and a dry pleasing palate with a perfect balance between fruit and citrusy acidity. The Barrique aged Valcalepio Bianco such as “Fabula” produced by Tallarini develops wonderful tropical fruit flavours and a generous weight on the plate, I would definitely recommend trying this one if you get the chance.

Moscato Di Scanzo

This is one of the Jewels in the crown of Valcalepio and is a red dessert wine produced from the indigenous grape variety of the same name. It is essentially a red Muscat and the DOC stipulates that the grapes can only be grown in a very limited area, after harvesting they are dried (appassiti) for 3 weeks before vinification during which the must is fermented with the skins, fermentation is slow, partially because of seasonally low temperatures and partially because of the elevated sugar content of the grapes. Fermentation is stopped when the alcohol content reaches 15%. Moscato di Scanzo can only be sold from May of the second year following the harvest and is a wonderfully complex and unique wine which should be served (unusually for a dessert wine) at room temperature ( or certainly not below 16-17 degrees). It has an intense ruby colour and a fantastically complex bouquet with aromas of dried fruits honey and Acacia flowers, all of which transfer and intensify on the palate which is beautifully full bodied with a gentle acidic balance and a lingering warm aftertaste which is reminiscent of toasted almonds. It is truly exceptional and can be drunk on its own (in a darkened room!) or with dry patisserie or well aged cheese.

There are many good winemakers in the region all of whom are producing great quality, my choice for a good representation of Valcalepio and Valcalepio “Riserva” would be Tallarini, who are based in Gandosso which is a small village around 10Km from the shores of Lake Iseo. I would particularly recommend you try their Valcalepio Rosso Riserva “S.Giovannino” and Valcalepio Bianco “Fabula”. They also produce two IGT classified wines, Namely Serafo (cabernet Sauvignon Merlot) and Satiro (Cabernet Sauvignon) These are both worth tasting as they are excellent representations of the terroir.

Caponata - Sicilian Gold... A Christmas Treat

2009-11-20T04:14:00.000-08:00

As an island with such a strategic position in the southern Mediterranean it is no surprise that Sicily has been invaded at one time or another by almost every civilisation known to man from the moors to the Greeks and all the rest as well, Arabic, Greek and Roman influences can be seen everywhere, in the architecture but more importantly (in my gastronomic view of the world) in the islands rich and varied cuisine. I have chosen a dish to illustrate the point which for me sums up Sicily better than any other and one which, as I was growing up, was a staple at family parties on my mother’s side of the family where there is a strong Sicilian influence. Traditionally eaten at Christmas throughout Italy Caponata is a dish that is prepared as an accompaniment all year round in Sicily, it is also a dish which has evolved over the centuries being prepared originally with fish, which was gradually (presumably for reasons of cost)replaced with vegetables and became the Caponata that we know today. There are many variations on the theme but this is my recipe which I got from my mother who in turn got it from her aunt (if memory serves). It is traditionally served cold as part of a cold antipasto, and is just as much at home with cold meats & charcuterie as it is with a piece of cold poached Salmon and a little Russian salad. I hope you enjoy it.

Ingredients

3-4 Aubergines (cut into 1 cm dice)

4 white onions (sliced into rounds)

4 large fresh (ripe) tomatoes (roughly chopped)

4 celery sticks (sliced across the grain approx 5mm)

100g of green olives (pitted)

50g pine nuts

50g capers

Tablespoon of sugar

2 small cups of white wine vinegar

Olive oil

Method

Fry the aubergines over a high heat in the olive oil making sure that the oil is very hot before putting in the aubergines, keep them moving around and cook until they are golden. Once cooked remove them, set them aside and drain on some kitchen paper

Fry the onions until they start to colour and then add the celery, cook over a medium heat for 3 – 4mins

Add the chopped tomatoes, olives, pine nuts and capers and cook over a moderate heat for 5-6 minutes.

Add the sugar, vinegar and cooked aubergines and stir all the ingredients together, cook on a medium low heat until the vinegar has evaporated, it should have a sweet & sour taste at this point. (You can always add more tang with an extra slash of vinegar or more sugar if you want it depends on your taste but it should be nicely balanced, and remember that if you do add more vinegar give it a little time to cook out so it is not too sharp)

Cook for another 15 – 20 mins and correct the seasoning with a little salt and freshly ground pepper to taste.

Allow to cool and then refrigerate overnight, It keeps really well and if you can make it 3 – 4 days in advance it will be even better as the flavours have plenty of time to develop and get to know each other.

Buon Appetito!

How to tart up your onions

2009-10-27T01:39:00.000-07:00

I tried this wonderful recipe for tarte a l'oignion at the weekend which you should really try, iut makes a nice simple supper with a simple tomato salad. I think this is from the perigord but I cant be sure and I know that anything from the perigord generally involves 50Kg of summer truffles, (come to think of it this would probably be very nice with a shaving of black gold in the mixture) I know there is an alsatian version that uses spring onions so it might be from that end of the business, especially as it is from the quiche Loraine stable (pastry tarts et al ) which has its origins in the area between Metz & Nancy, anyway it is delicious and worth a try. I had this with a glass of good beaujolais and a tomato salad.... Tres simple et tres agreable. Bon Apetit

Pastry

220g plain flour
150g butter (unsalted chilled & cut into cubes)
1 egg yolk
2 - 3 tsp water

Filling

550g onions (finely sliced)
50g butter
275ml Double cream
3 eggs (beaten)
50g grated gruyere / or parmiggiano works well too
Salt & pepper
1 tsp thyme leaves

Method

Sift the flour into a bowl

Add the buter and a pinch of salt and rub in with figretips to the breadcrumb stage
Add the egg yolk and 2 - 3 teasponns of water and bring together into a dough with the tip of a pallet knife.
Turn out onto a floured surface and work breifly to bring together to a smooth dough.
Rest in the fridge for 30 mins

Fry the onions in the butter gently until they soften and turn a light golden brown (A sprinkling of sugar will help with the flavour if the onions are very strong) . Add a teasoon of fresh Thyme leaves stir in and cook gently for a further 5 minutes

Remove from the heat and allow to cool

In another bowl mix the cream, eggs and cheese and mix thoroughly, season well with salt and pepper

Roll out the pastry and line a flan tin (23cm) and blind bake for 15 mins at 180 degrees until the pastry is just cooked and still pale. (a tip here, let the pastry come back up towards room temperature for 10 mins or so before working with it, this wil make it more supple, easier to roll and prevent it from cracking)

Spead he onions (now cooled) into the base of the pastry case and pour the cream mixture on top.

Bake in a preheated oven (180 degrees) for 30 - 40 mins or until the filling is set and lightly browned.

Allow to stand for 10 mins before serving

Enjoy

Poetry for Gastronauts

2009-10-16T04:06:00.000-07:00

The French...

"L'amour et bonne cuisine sont enfants du meme berceau" (Love and good cooking are infants of the same cradle)

"La culture d'un pays se voit a travers la minceur de ses epluchures" (The culture of a country is seen through the thinness of it's peelings)

The Italians...

"Gli amici e bicchieri di vino non si contano mai" (friends and glasses of wine should never be counted)

Fresh Pasta Food From Heaven

2009-10-15T08:27:00.000-07:00

I dont know of anyone who hasn't at one time or another been gripped by the craving for a decent plate of fresh pasta, there is something deeply delicious and evocative abot a plate of your favourite pasta dressed with your favourtrite sauce and a good grating of Parmiggiano. This particular craving is normally followed by a trip to the supermarket for a bag of Tagliatelle, and generally speaking the quality if what is available is generally pretty good.

I have tried pretty much all of them and for my money the very best is Sainsburys... what! I hear you all cry in unison "better than Waitrose" Im afraid so my friends, for me its all about the texture, and generally if the texture is good the flavour tends also to be good. Anyway i am rambling now, the point here is that you can get a bit more involved and discover the silky, and somewhat theraputic pleasure that can be had from making your own fresh pasta at home.

Now having decided to take the plunge a little investment is required, i.e a pasta machine, it is possible to make pasta without one, but for a modest investment you can save yourself an awful lot of rolling and folding. Go for a good quality machine, and i would heartily recommend an Imperia brand machine, Imperia are the merket leader and you are guaranteed a great quality machine, mine is 15 years old and still going strong. Pasta is also one of those recipes that kids just love to get involved with and once you get started you can have enough pasta ready for four hungry mouths in about 30 minutes or so.

The Basic Recipe (makes around 6-7 portions)

400g of type 00 pasta flour (strong bread flour will do as well if you cant get pasta flour)
4 eggs
a little extra virgin olive oil

Method

To make your pasta dough pour the flour on to a work surface and make a well in the centre (volcano style) and break your eggs into the well.

Using a fork start to gently beat the eggs slowly incorporating the flour from the sides

Before too long the eggs will start to thicken and eventually the mixture in the centre will start to become gloopy, this is the point aty which you start to use your fingers.

Work the flour into the eggs and and work the whole lot so that a dough begins to form. It will seem very dry at first but keep going because eventually it will start to come together. If the mixture seems to dry you can add a tiny amount of beaten egg or evena little warm water to help it along.
Knead the dpough thoroughky until you end up with a stiff, smooth and very firm dough, at this point wrap the dough in cling film and leave to rest in the fridge for around 20 mins.

To roll, cut a slice around 1.5 cm thick and re wrap the dough (important) to stop it drying out. Run through the rollers on your pasta on the widest setting and fold over ad re roll, do thi 2 - 3 times before you move the rollers one notch closer together and then repeat.

You should end up with a thin and silky sheet of FRESH pasta, wich you can cut into various shapes and sizes or fill or make lasagna..... the choices are endless.

Now, it is or course possible to do all this with a rolling pin but a machine makes the process so much simpler, and frankly I would be lost without my Imperia pasta maker, which is definitely the pick of the crop. The Imperia can also be customised with various attachments for making ravioli, gnocchi and even a motor to take the elbow grease out of it. It is important though to get original Imperia parts as those for other machines are not compatible with the Imperia machines.

Enjoy your pasta and any questions or suggestions please post a comment.

Dont Look Down!!!!

2009-10-14T01:08:00.000-07:00

As last winter in the south west of France ran a bit longer than prescribed by the beaurocracy that now seems to govern most such activities hereabouts, I turned to my neighbour Gui in search of firewood. The first problem to be overcome was one of a purely geographical nature. My neighbour ,despite holding the privileged position of Maire of the Commune, has over the years, canvassed the infidelity of female voters with such zeal that it has reached a level now no longer acceptable to his long-suffering wife. Consequently, certain local areas of horizontal concentration have been declared by her as strictly off-limits, in a last-ditch attempt to curb his extra -mayorial activities.

I brought up the subject of the firewood during one of Gui's visits for aperitifs .He usually downs a couple of large scotch and orange before going on for his twice weekly weight training sessions, the maintenance of his physical condition being of maximum importance for the satisfactory accomplishment of what is traditionally acknowledged as one France's national pastimes. He knew of just the man, of course, but the limitations imposed by Georgette would mean slipping under the radar when she was out at the market, so I was to wait, coiled, by the phone on the next Thursday morning.

The farmer selected as the chosen supplier was none other than Gerard Desbrousses, who runs a prize winning herd of Pedigree Blondes d'Aquitaines, and who, like many farmers, is not accomplished in the art of conversation for conversation's Sake.

Gerard is a man not so much tall as wide, comes complete with a grubby beret, morose moustache and Gauloise fag-end welded by some invisible force to the corner of his lower lip. By reputation, he was a “tres solide” rugby prop in his day, and for those of us who have run into this breed on the hard-baked pitches of rugby tours to France, something that his stoical presence naturally warns one against questioning.

The price of the wood being agreed over a glass or two of Ricard, I drove the car and trailer some few hundred metres up and beyond the farm to the edge of a dense forest, leaving the two Frenchmen to amble along behind. In the rear view mirror I could see by the animated, heavenwards hand movements that the injustice of women was the chosen subject of conversation. We had started to load the oak into my trailer when I saw a hand written sign, nailed above a small wicker gate, set into the boundary fence. The sign said "Sonner avant d'entrer" (ring before entering), and from a small bell a length of string with no obvious purpose disappeared mysteriously into the oak canopy beyond. When asked, our man grunted that we follow him. Petrified as I am of heights, when the three of us -all XXXL's - started to sway 40 paces up a steep incline of semi-rotten planks, loosely bound together with bits of baler twine, on and upwards into the very top of a very tall oak, I began to seriously regret my curiosity.

On opening the door to the large, camouflaged tree-top palombiere, it became rapidly obvious that this was a construction of some seriousness. It boasted running water, sink, gas cooker, crockery, cutlery, glasses and a table and chairs for four. One wall was entirely occupied by a wine rack- showing few available parking places- the whole decor nicely rounded off with a piece of bright yellow linoleum. Dangling from a heavy-duty pulley by the door was a canvas bag for the evacuation of the empties. In the north-facing wing of the structure was to be found the command centre. Resembling the mighty Wurlitzer of Blackpool pier fame, a multitude of numbered pegs with strings attached was loosely stuck into the large keyboard. These strings were in turn fed through small apertures in the side of the hide, thus linking the operator to the many perches that were scattered strategically in the tree tops beyond. Upon these perches, in October and November, would be seated the tame, hooded decoy pigeons that Gerard keeps down at the farm. On shoot day (every day apparently) this operation necessitates his pre-dawn rise to locate the live birds by means of a very long ladder.

A mild expression of excitement began to cross on the farmer's features as he described a typical day's activities. Firstly all four guns must be in position early so as not to alarm the incoming flocks of woodpigeon. Once the corkscrew has been located, the light breakfast of saucisson sec, pate de sanglier, jambon de Bayonne and copious wedges of bread can be washed down with a beaker or two of red wine, to prepare one for the arduous task ahead.

It is at this point that Wurlitzer Man becomes the focal point of the day's agenda. Peering through binoculars in the small slit in the hide wall, he sees a flock of approaching, migratory woodpigeon. He must then tug at the strings and pegs, unbalancing the perches, whereby encouraging the decoys to jump, flap and squawk in an unwitting attempt to attract the migrants. Gerard explains that absolute silence must be maintained in the palombiere at such critical moments. The three remaining guns, one of which passes through the wine rack between the Bordeaux and the Duras, are then trained upon the unsuspecting visitors, and wait for the boss to give the whispered command ....." un ,deux, trois..... FEU"!

The palombes are then shot off the surrounding branches - or not - depending on the lateness of the hour and the level of sobriety prevailing. It is also presumably the moment at which the tame birds cover their heads with their wings and pray for salvation. Gerard explained that nowadays these flocks of pigeon are few and far between, and that on some shoot days, not a single feather is to be spotted on the horizon. I was given the impression that it was on such occasions that the table, four chairs and wine rack came into their own. Closely followed by the canvas bag on the pulley.

H J B 2009

Ways With Duck........ I said DUUUUUUUUUCK

2009-10-10T08:36:00.000-07:00

Good old Hamish can generally be relied upon to serve up a belly full of laughs....

BOMB BAY DUCK

1 10,000-lb duck

500 lbs high explosive

800 oranges.

Salt and pepper

1 Avro Lancaster Mk V

1 Large cumulo nimbus cloud.

* Remove the ears from the duck and stick them to the wall.Now be careful what you say.

Hang the explosive until high. Pluck the duck (feathers will get everywhere so you might

consider doing this on your hands and knees),stuff it with the explosive and surround

decoratively with the oranges.
*Load all this into the bomber,start all four engines and taxi to the end of the runway. When
cleared by control,take off,immerse everything in cloud,peel your eyes and head on
bearing 135 degrees. Avoiding flak batteries and searchlights;jettison the whole lot
over a suitable target near the Rhine. Head for home.

Fish on Friday

2009-10-10T08:27:00.000-07:00

My very good friend Hamish (now fully installed in the south of France) has sent me a few yummy additions for the site Including this cracking Monkfish Casserole... Enjoy

Monkfish Casserole (2 people)
Dry cider 1 1/2 pints.2 Bayleaves. 6 black peppercorns.2 garlic cloves. 1 Shallot.
1 lb Monkfish,skinned cut into cubes. 2 tablespoons double cream.
1 large onion, large knob of butter, handful button mushrooms,sprinkle dried tarragon,
fresh parsley chopped, (teaspoon cornflour).
Method:
Boil cider:bay:garlic:peppercorns and peeled shallot till reduced by one third.
Gently fry chopped onion and mushrooms in butter for 3-4 minutes.
add cut monkfish and cook gently on both sides for total 4 minutes.
Add (strained) cider to pan with fish,bring to just bubbling.
Poach very gently for a further 6 mins,turning fish.
If the liquid is still "thin/runny" remove a 1/2 teacup of the fluid and blend well with a
small teaspoon of cornflour. Return to pan and stir in with double cream.
Turn out into hot dish and decorate with chopped parsley.

*Serve with crusty bread and boiled rice/boiled potatoes.

Its All About Service

2009-10-02T00:57:00.000-07:00

Not my usual theme but I have to get this off my chest

We are very busy at the moment
Few things in life can be as frustrating as being caged up following the complete loss of your liberty and forced into a regime of regimented movements followed by slopping out and never having even the slightest notion that you might be nearing release. The anguish of incarceration, the sense of helplessness and solitude, the feeling that you are alone in the universe and are slowly being sucked into a vortex from which escape is virtually impossible, is nothing compared to that vision of hell which is the British Telecom customer service (term used advisedly) call handling system.

Dante Alighieri was a genius of literature, as he described the seven circles of hell, the wailing and gnashing of teeth the fires burning and straining every sinew, the howls and screams of the writhing souls in their eternal torment. Deeper and deeper it goes, the malevolent stench growing ever more intense and the unholy noise causing the ears to bleed and the blood to boil. Descending to the seventh level suddenly all is silent..... Out of the blackness........."please select from the following four options"

As I write this my blood pressure is slowly rising to to critical levels, I can almost ear that three bleeped tone ringing out and the words "sorry but five is not a valid option". The utter hatred I have for these bizarre systems can only be described as that which i feel for the lad at school who knocked out two of my teeth ruining my chances of pulling on the school ski trip on account of the fact that I looked like Shane McGowan. Call handling systems are inherently evil, they are a form of telephonic incarceration, a black hole from which no matter is expelled unaltered.

An end to this I say, let us rise up and disconnect their cables

THE SILVER SPOON - The mother of all Italian Cookery Books

2009-09-25T04:12:00.000-07:00

It is no accident that Italian brides can expect to receive a copy of The Silver Spoon. First Published in 1950 by the architecture magazine Domus it has been constantly updated and is now considered to be the bible of Italian food and this venerable tome has now been translated into English and even has a section for Menus by well known chefs, including Giorgio Locatelli and Aldo Zilli to name but a few. If you want to undrstand Italian food and find a recipe for virtually any ingredient then this is for you, it contains over 2000 recipes and rather than being filled with irrelevant photos (there are a few) it concentrates on the recipes.. Tha Silver Spoon also has sections on buying ingredients, recognising and using different cuts of meat,Fish and veg, it is a real treasure trove and should be in every Kitchen. The Silver Spoon have also now published a childrens edition, i am going to order mine from Amazon and see how my daughter (currently attending the gastronaut academy) gets on with it and will post my review once she has finished the washing up. I have put a couple of links below so you can get straight to it on Amazon and be cooking "just like mama" in no time at all.

Happy Cooking

The Games Up - Autumn is around the corner...

2009-09-24T02:12:00.001-07:00

There are few times of the year that i enjoy more than autumn for the rich and often free harvest of delicious goodies that come into season. I will soon be venturing out to my secret (dont ask where it is, if i tell you I will have to kill you) spot in the Forest of Dean to collect as basket full of plump fresh Porcini, and a little later in the season bags and bags full of chestnuts... I can almost smell them.. incidentally if you roast a few chestnuts this autimn be very careul to split the shells before putting them in the oven, last year i missed one and the ensuing catastrophic explosion made such a mess that i am still picking bits of chestnut out of the oven door almost a year on. I will try to make some Marrons Glacé with them this year which is a completely new one on me, I normally buy them, and if it works you can be certain i will put the recipe up here along with a rambling description of what they were like.

Anyway back to autumn, this sceptered isle is blessed among nations for its abundance of game birds, living where I do and coming from a family that has pulled on its breeks and loaded the 12 bore since for ever, I get a steady supply right throughout the season. Keep an eye out in your local butcher or even better find a friend who is on a local shoot as very often they dont eat the birds they shoot but instead sell them for a few quid to a local game dealer, they will normally bung you a brace of pheasants if you are nice to them and i often come home on a saturday evening to find a couple of plump birds outside the front door! After a few days hanging in the garage they are pluched gutted trussed and hey presto! in the pot! I will post a few of my favourtite recipes for game soon so keep an eye out. I would love a few new ideas so please post yours and share them with the world.

Happy hunting

Ham it Up!

2009-09-22T03:18:00.000-07:00

Having wandered (as i am wont to do) into a supermarket a couple of weeks ago I stumbled accross a half price offer on big gammon joints and at a tenner for a piece of almost 3 Kilos how could i resist. Now i should explain that home consists of me, my wife and two young children so having made the purchase it became apparent that this was a pretty big piece of meat even by our standards so I was going to have to be creative. Well on Sunday morning i took the plunge and the hamfest began.... Most people seem to approach a big joint of ham with a combination of sheer terror and anticipation but not to worry, if you have never cooked a whole large gammon or ham on the bone, it is really fiendishly simple and it beats anything you can get from a packet any day of the week.

I find the best way to cook a ham is in two stages i.e boil first then finish in the oven with whichever glaze takes your fancy

First thing you need (apart from the ham) is a saucepan or stockpot large enough to accomodate the joint, a few bay leaves one or two onions, some Peppercorns a stick or two of Celery and a few Carrots. Wash the joint and if it is off the bone then prepare it for the pot by tying it with butchers twine. Often the joints you buy which are vacuum packed and off the bone have an elasticated net around them and although this will resist the cooking process there is something that tells me rubber bands are adding nothing to the flavour of the meat! dont salt the water as the ham will be salty enough from the curing process in fact if the ham is particularly salty you may want to soak it overnight in cold water.

Put the joint into the pot and roughly cut your veg (leave the skin on the onions, it adds flavour) and throw in the lot on top of the meat, bring to the boil and then simmer for around 20 - 25 mins per 500g, so for a 3Kg joint thats roughly 2 hours. Reserve some of the stock this can be used later in the sauce if you are eating it hot, and also is a good base for Pea & Ham soup.

Remove from the pot and carefully remove the skin, score the fat in to create a diamond pattern (not essentiasl but looks impressive once it comes out of the oven) stud the fat with cloves and then glaze. I used Honey and mustard but you can use all kinds of glazes, marmalade is very nice. Once glazed roast in the centre of a preheated oven at 180 basting occasionaly for one hour, the surface will crisp up and these bits are what i call "the cooks share", they are for my money, the tastiest bits..... erm dont tell the guests....

I think this is particularly good for a simple supper with friends, you can boil the joint well in advance and leave to cool down in the stock and then crisp up in the oven an hour before you serve and it makes a very impressive centrepiece.

We had ours hot with a fresh parsley sauce made in the ususal way but with the addition of some of the ham stock from the pot and it was divine. (email me if you want the recipe for the sauce) yesterday it was cold cuts for supper with a good powerful cheddar and some nice pickles, and tonight I think it will be crisped in a pan with a few mushrooms a dash of olive oil and worked into an omlette who knows lets see how the mood takes us.

Incidentally the wine I chose to with this was 1997 Montepulciano d'Abbruzzo, probably a bit on the robust side but it all seemed to work quite nicely together...

If you give it a try leave a post on here and tell me how you got on.

Keith Floyd - A man for all seasons

2009-09-21T06:03:00.000-07:00

If like me you love food, you love to cook, and are of a similar vintage to myself then the sad passing of Keith floyd will have touched you as it did me, and the enduring memories of the great man bursting on to our screens in the 80's and opening the eyes of a nation came flodding back in vivid technicolour. Keith was a great inspiration, someone who completely deconstructed tv food as entertainment exuding a passion for gastronomy and for life which as yet is unmatched. Although there are may great talented cooks out there none seem to have the level of honesty that Floyd brought to his cooking and was able to display with such ease and flamboyance, and his was a rare and unique talent indeed and a treat for the senses. We have lost a national treasure however, he lives on in our kitchens and whether I am browning a couple of pheasants for the pot or simply boiling an egg, a glass of good red is never far away and serves to remind me where it all started..... I would like to end this brief tribute to Keith Floyd with one of my favourite quotes from the man himself..

"Cooking is an art and patience a virtue.. Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing.. love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist" - Keith Floyd 1943-2009 RIP

Wherever you are old boy... bon apetit