Recently Added Recipes

Boiled Bacon and Cabbage with Parsley Sauce
In days gone by, this would have been cooked in an iron pot suspended over an open fire. I struggled to find a chunk of bacon in one piece, so I used a gammon joint instead - it had the fat and rind on, which adds to the flavour enormously.

Outtakes & Bloopers from April 2017
I'm the first to admit I frequently make mistakes, and quite often I will leave them in the video because I don't want to be mistaken for a serious chef. But you don't want to see me stumble over the same sentence half a dozen times, do you? Well, maybe you do. Occasionally, I collect the sweepings from the cutting room floor and compile them into a video exclusively for my Patreon SuperFans. But that means only a very few people get to see these gems, so after about 6 months of exclusivity, I'll unleash them on the world.

Rustler's Chicken Burger - Taste Test and Review
This thing looked absolutely gorgeous on the packaging, but of course that's only a 'serving suggestion'. The things that make it look great are the colourful items like lettuce, artfully placed tomato and so on. Sadly, you have to provide your own.

All-Day Breakfast in a Can - Taste Test and Review
What could be more convenient than just opening a can and heating up your traditional full English bacon, sausage, egg and beans fry-up? It's got to be good, right?

German Meatballs with Lemon Caper Sauce
These meatballs originated in the city of Königsberg, which used to be in East Prussia, was in Poland for a while and now belongs to Russia. Many countries have their own version of meatballs, but what makes this recipe unique is the lemon and caper sauce that goes with it. Very tasty!

Tuna Pasta Bake with Mushrooms
I think I got this recipe from the back of a packet of pasta shells - I've certainly never seen it on any menu or in any cookbook - but it seems that lots of people do something similar, so I thought it was worth putting my version out there.

Manchester Tart
This is pure nostalgic comfort food. I had this at school at least once a week, but never actually knew what it was called. The first mention of it, as 'Manchester Pudding' is in Mrs Beeton's cookbook. Sometimes it has sliced bananas in it, and if you're lucky, you get a cherry on the top too.

Mince and Tatties with Skirlie
You've probably heard of, or had, some version of mince and tatties. It's basically minced beef in a rich meaty gravy, served with creamy mashed potatoes. But unless you're Scottish, you might never have come across skirlie (I hadn't until recently), which is a shame, because it's a delicious side dish made from oats, and it's very easy to make.

Millionaire's Shortbread
Although shortbread originated in Scotland as early as the 16th Century, millionaire's shortbread is much more recent. Nobody is really sure when or where millionaire's shortbread first appeared, but its first appearance in print was in the 1970s in Australian Woman's Weekly. Wherever it came from, it is a rich, decadent and totally yummy treat.

Boiled Egg and Toast Soldiers
Nothing could be simpler than boiled egg and toast soldiers, but I have in the past struggled to get a boiled egg the way I like it.

Lardy Cake
I'm sure the fact that this has 'lard' in its name will scare off a lot of people because it sounds terribly unhealthy. But actually lard contains less saturated fat than butter. Lardy cake is a traditional English enriched bread sweetened with dried fruit and sugar and made luscious by lard.

Nut Roast
The vegetarian nut roast may be a cliché, but it's healthy, nutritious and tasty too. You can make it as a loaf or as individual pie-sized portions. This recipe is enlivened by a blob of red onion marmalade hidden inside it.

Ragu Bolognese
Us Brits love our Spag Bol, but once you've tried this authentic Italian version, you'll wonder how they can both be called the same thing. And Italians would never serve this sauce with spaghetti - it has to be tagliatelle.

Whole Roasted Cauliflower with Romesco Sauce
Cauliflower has suddenly become a trendy vegetable, and one of the best ways to serve it is roasted whole. It can be served with any kind of sauce you like, but here I'm using a Spanish-based romesco sauce.

Oxtail Stew / Rabo de Toro
This recipe is based on Rabo de Toro, which is very popular during the winter months in the colder parts of Spain. It's very easy to make, although the vegetables take quite a bit of prepping and the meat needs a seriously long braise.

Liver Bacon and Onions
Liver is fantastically nutritious and also pretty cheap. What's not to like?

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