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Lamb chump with fregola and goat’s curd

This week I stopped by the butcher's I used to frequent most regularly when we lived in Leeds city centre whilst on my way back from the office to the train. Steve and Kyle at Callard's in Leeds Kirkgate Market are always brilliantly accommodating, friendly and enthusiastic about what they do. Regardless of the challenges that … Continue reading Lamb chump with fregola and goat’s curd

Beetroot raita and how Prashad changed our kitchen

We never struggle to have a meat and fish free evening at least once a week (although Emily might disagree as to what constitutes a 'struggle'). However, I can with confidence point a finger toward the event which caused a serious upsurge in our vegetarian eating habits across the average week - the arrival of 'Prashad'. … Continue reading Beetroot raita and how Prashad changed our kitchen

Short rib braised with anise, mustard and porcini

Beef short rib. Sometimes known as flat rib, this fantastic cut is wonderfully versatile. It can be put to work in deep friend bonbons, smoked over beechwood or alder, used in pasta sauces or simply braised as I have done here. The key ingredients here are a mix of Italian dried porcini which lend depth … Continue reading Short rib braised with anise, mustard and porcini