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How to make Salt Beef at home
The best salt beef sandwich I’ve ever tasted was from the Birley Salt Beef Bar in London’s Canary Wharf, where I worked a few years ago. It stuck in my memory and ever since I’ve longed to make my own...
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‘The Stag’ Jacob’s Ladder Beef Short Ribs
I had these quite astonishingly soft and meaty beef ribs at a pub called The Stag in London, NW3. I was so blown away by them that I virtually begged the chef , John Kent, to share his recipe with me....
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Twice-Cooked Ham with Dr Pepper Glaze
This is a wonderful Christmas ham: sticky and sweet, flaky yet moist. A real winner. It was originally a recipe for glazed ribs, but I’ve adapted it for gammon. And it couldn’t be simpler. First slow...
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Slow Cooked Lamb Breast with Chorizo Stove Top Potatoes
Lamb breast is an amazingly cheap cut, dead easy to cook, with an intense ‘lamby’ taste (well, it is lamb, after all!). A 500g piece, rolled and tied, is enough to feed four people – that works out at...
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Deep-Fried Piri Piri Chicken Wings with Dolcelatte Dip
If there is anything more more-ish than chicken wings, I am yet to meet it. In this Piri Piri recipe, I’ve slow-cooked them in stock, milk and spices for a couple of hours, then dredged them in spiced...
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Suckling Pig Vindaloo
I recently had the most astonishing Suckling Pig Vindaloo at a restaurant called Gymkhana in London’s West End. It was nothing like the mouth-singeing vindaloos of my youth: this had heat, but an...
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The Stag’s Root Beer Pork Ribs with Shaved Fennel Salad
The Stag in Hampstead, NW3 is a great boozer, with great beers, great staff, great food and the best ribs I’ve ever eaten in a pub – so I attempted to re-create them at home (with thanks to their...
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Hare Ragu with Pappardelle
I’ve got another new butcher on the block – Paul Cramer, in Camden, north London. I stumbled across him as I was wandering around waiting for my son to finish his guitar club – and I am very glad I...
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Smoked Chilli with Borlotti Beans and Fennel Seeds
There are three secrets to this extraordinary chilli: frying half of the minced beef until it is crispy; grinding fennel seeds to add to the spice mixed to give it an aniseedy lift; and replacing...
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Easiest Ever Chinese Roast Duck
This is, quite simply, the simplest Chinese-style roast duck you will ever make. The skin is crisp and golden; the flesh moist and fall-apart. It’s heaven. And you only need two ingredients! (Although...
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