Prep time: 10 mins Cook time: 6 hours This is a proper old-school Sunday roast with crackling. Leaving the bone in adds a bit of extra flavor and having a layer of fat helps to keep the meat nice and moist as it roasts. This isn't the kind of joint you... read recipe
Although it's hard to define what "proper" American cooking is, I've been inspired by the food from the Deep South, where there is an incredible amount of smoking, salting, barbecuing and spit-roasting going on - really intelligent cooking. This is a recipe... read recipe
Christmas leftovers are brilliant in this British classic. The great thing about this is that it's the same amount of calories as a large blueberry muffin, and it's much more nutritious because it's got a bit of everything. If you don't have enough potatoes,... read recipe
I love cooking my white cabbage like this - not only does it cook extremely quickly (which is good, considering most people think it has to cook for hours) but it's delicious. The key is to slice the cabbage nice and fine. This is the kind of thing I'll have... read recipe
This is a brilliant idea for a picnic with a handy home-made sachet of dressing. Lay the pork belly slices on a non-stick baking tray and bake in the oven or under the grill for about 20 to 30 minutes or until cooked, golden brown and crispy. Remove... read recipe
This is a really good way to turn a cheap cut of meat into something special. In this recipe, we're going to get nice thin escalopes of pork from the leg, flavor them and prepare them so they cook quickly. You could also use chicken or even veal in the same... read recipe
I love this old-school English dish because it's good value, simple to make and tastes absolutely delicious. All you have to do is spend 5 minutes getting everything prepared and then you can let your oven or hob do the work for you! If you can get your gammon... read recipe
This is a twist on the classic Carbonara, using spring peas and smoky bacon. A great combination and a great one for the kids. My girls just love it. First of all, bring a large pan of salted water to the boil, add the farfalle, and cook according to the... read recipe
For me, this is a brilliant dish - think bacon sarnie and everything we love about it, but with a hit of spice to really wake up your tastebuds. You've got hot and cold, crunchy and soft, heat and citrus - such great combos, and when you put these bad boys... read recipe
This is a bit of a British classic, but I'm taking it up a notch and promoting it from a simple brunch to a good lunch or dinner. Flattening the gammon as it cooks means it gets great color and character, and the mustard gives it a good bit of attitude. Give... read recipe