You might have heard me talking about my mate Andy the Gasman - he's the one who didn't ever want to use his oven as he thought it might devalue the price of his house, so he left it in its plastic wrapper! Five years on and nothing's changed, but I wanted... read recipe
The thing I love about this recipe is its flexibility. You can use different types of game and ask your butcher to prepare them for you. If you cut the meat big and chunky this makes a delicious stew, but if cut smaller, and cooked till it falls apart, it... read recipe
I've written this recipe to be cooked on the barbecue, because the flavor will be amazing, but it also works really well when roasted in the oven at 400°F. If you cook it in the oven, turn the pieces of rabbit several times to ensure even color and cooking.... read recipe
First of all, soak your porcini for 5 minutes in V cup of boiling water. Preheat the oven to 450oF. Using a teaspoon, score and scoop out some extra flesh from the length of the squash (see pictures opposite). Finely chop this flesh with the squash seeds and... read recipe
If you've got a family dinner or a party coming up, or you want to reinvent the Sunday roast, there's nothing outrageous about buying a ham and cooking it this way. You can feed loads of people and still have some left over for sandwiches. There is something... read recipe
Mix the batter ingredients together, and put to one side. I like the batter to go huge so the key thing is to have an appropriately sized baking panthe thinner the betteras we need to get the oil smoking hot Put just under V inch of sunflower oil into... read recipe