Aioli is a lovely fragrant and pungent type of mayonnaise - and the great thing is that you can take the flavor in any direction - try adding some pounded or chopped basil, fennel tops, dill or roasted nuts. It's also great flavored with lemon zest and juice.... read recipe
This is a great chutney. The sweetness created in the cooking of the peppers calms the heat of the chillies, giving the chutney a lovely warmth. It's fantastic with crumbly cheese, smeared on toast with melted cheese or with Welsh rarebit. Also lovely stirred... read recipe
Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3—4 hours, skimming as necessary, then... read recipe
Bizarrely enough for a chef, I really do take my hat off to Heinz, who have become the global brand of quality in the ketchup world. It's such an everyday cupboard product that you've probably never thought to make your own. But if you're growing tomatoes... read recipe
Mix everything together in a bowl and season to taste. read recipe