Central European

Halal Beef Goulash

16/01/2018 By Richard Bewley 5 Comments

Only last week, I was discussing with Pavol ( a ...

Zesty Monk fish and Tiger Prawn Skewers

14/11/2016 By Richard Bewley 2 Comments

I am sure that I have stated somewhere before that ...

Boeuf Bourguignon

18/02/2016 By Richard Bewley Leave a Comment

The very first time I had ever tried Boeuf ...

Spatchcock Poussin with Lemon, garlic and Parma ham

27/06/2015 By Richard Bewley Leave a Comment

Some time ago, I regularly used to buy ready ...

Beef Goulash

03/11/2014 By Richard Bewley 3 Comments

Last week I returned from a fantastic reunion in ...

Since posting my Watercress and Pomegranate salad recipe, I have really got into the salad ‘zone’. I will gladly eat salad on a daily basis – better still, when, in summer (or our version of it) it is easy to make a meal of it. It also gives me the opportunity to use up some…

Pak Choi is no longer one of those ingredients which require thousands of food miles or a trip to your specialist market to get within your grasp. It is plentiful, and whilst it may be concealed in a random location at your local supermarket, is likely to be there. Depending on where you shop, it…

It is not uncommon that I adapt an otherwise perfectly acceptable recipe. The reason tends to be far more driven by pragmatism than anything else – the actual ingredients at hand being a regular cause. No deception intended – this recipe is incredibly similar to the Prawn, Squid, and Chilli Fusilli recipe I published a…

How to Defrost Frozen Prawns

It is very common that I have not planned in advance what I am about to cook when I get home from work, resulting in scrambling together what to have to shove down my gullet. In most instances I decide what I could based on the ingredients I have, rather than buy ingredients for a…