Crab and chill stuffed leek canelloni

crab and chili stuffed leek canelloni

After my leek tarte tatin I was thinking of how I could highlight the leek and as I was out walking I thought I would do stuffed leek. The second thought was what to stuff it with. This morning I got my shopping bag and went out in search of inspiration. The answer came when … Continue reading

Bavette steak with beef jam and black pudding crumble

Steak with beef jam, black pudding crumble and savoy cabbage

I think steak is an iconic dish. Most everyone will have their own preference in cut and how it is cooked and what makes the perfect side dish. After going to Native, Covent Garden London I have been thinking about their venison jam. The Black Pig Butchers didn’t have any venison but I thought that … Continue reading

Carrot flavored pasta with carrots three ways

Carrot three ways with carrot pasta, goats cheese, pumpkin seeds

I use carrot in many dishes and yet it is never the star of the dish. It is just there in the background. The other day I read a recipe with carrot purée. It was a recipe by the talented chef and blogger Joe Black and he had cooked rump of lamb. The carrot purée caught my … Continue reading

Chorizo and cauliflower hash

Chorizo and cauliflower hash

It was time to raid the larder. I had food in my fridge that needed eating and that included one egg. How I was left with one egg is a mystery to me and it isn’t quite enough for anything. Well, the egg came out, as did some cooking chorizo and about a quarter of … Continue reading

Plenty of cooking for the holidays!

Bacon turkey

Every year I approach Christmas with slight apprehension. The truth is that I am not really a Christmas person. No matter what I think or feel, Christmas does turn up every year and  I will always go with the flow and make the most of it. December 24th is when I celebrate Christmas so I … Continue reading

Roast potatoes with sage and cranberries

sage and cranberry roast potatoes

Almost everyone I know loves roast potatoes, crunchy on the outside and soft on the inside. I developed this before Christmas because I wanted the perfect roast potatoes. I almost never use goose fat. There is something about the flavor that I just can’t get along with 100 percent so I have been avoiding making … Continue reading

Pickled herring from scratch

garlic and corainder pickled herring

This week I have done something very Swedish, I pickled my own herring. Pickled herring hasn’t had the same breakthrough in the UK as it has in Sweden so the selection and availability is quite poor. Having had a brainwave whilst at the fishmongers looking at fresh herrings made me realize that I can pickle … Continue reading

Slow cooked chilli beef

chilli beef stew with persimmon salsa

How about a dinner party? I love to have guests for dinner, the feeder in me comes out. Food has a lovely way of bringing people together. A good dinner party is as much about the food as it is about the chemistry around the dinner table. If there is anyone coming that I would … Continue reading

Inspired by the Swedish Wallenbergare

Wallenbergare with mushroom and ginger sauce

Every now and then I have a craving for very Swedish food. A taste of home. Sometimes Kalles Kaviar with a boiled egg or on toast will sort it out and sometimes I just have to cook something very Swedish as even IKEA is too far to go.   This time I was after a Wallenbergare. … Continue reading

Wild fennel cured ribs of venison

cured venison ribs

I went to the butcher the other day to get a small piece of bavette steak. That was everything on my shopping list. As I walked into the Black Pig Butchers Lizzy put out a rack of venison. We were just having a chat and I got completely side tracked! I stopped talking and I just … Continue reading