What's great about this recipe is that you can use whatever fish you like. Sea bass, wrasse, pickerel, pollock, bream and red mullet...

Wed 14 Apr 2010 @ 13:39

Place the chopped rhubarb in a medium-sized saucepan with the orange juice and zest, 100g caster sugar, 2 tablespoons of water and...

Wed 03 Feb 2010 @ 18:51

The Navajo love their lamb and mutton, but back in the day - at the right times of the year - they'd also get out there and hunt things...

Tue 25 Aug 2009 @ 17:17

In the UK we love our bangers and mash, don't we, and you'll find that this dish is fairly similar but with rice and Louisiana gravy....

Tue 25 Aug 2009 @ 16:41

This is a fantastic dish from southern Italy that's eaten as a warm vegetable side dish or a cold antipasto. Sicilians are proud that...

Thu 07 May 2009 @ 17:54

Vignole, or vignarola, is a Roman word to describe this incredible stew which is a celebration of spring. Please please try it - you...

Mon 23 Mar 2009 @ 15:34

This recipe is based on the classic French fricassee of chicken that I spent so many years as a student preparing. I've been lucky...

Thu 18 Dec 2008 @ 14:58

It's worth trying to get hold of saffron for this one - it's available from most delis and good supermarkets. It's not cheap, but bear...

Mon 03 Nov 2008 @ 15:52

Chicken cacciatora seems to be reasonably well known in Britain because it's the classic pre-packed dish you find in Italian food ranges...

Mon 03 Nov 2008 @ 14:47

Cooking a shin of beef or any good stewing cut this way gives you some really fantastic comfort food. Just letting it slowly blip away...

Tue 30 Sep 2008 @ 14:53