red onion

Fragrant Spinach Rice

01/04/2018 By Richard Bewley 1 Comment

"I love rice!" - is something I hear on a very ...

Burger Me Senseless

22/07/2017 By Richard Bewley 2 Comments

For many, the humble burger can evoke many fond ...

Italian Oregano Flatbread with Goats Cheese and Pear

14/05/2017 By Richard Bewley 1 Comment

My homage to Sicily continues. Thank you for ...

Fennel, orange and anchovy salad

03/04/2017 By Richard Bewley 2 Comments

Nearly five weeks to the day, I did what I ...

Baked eggs with spinach, chilli, and red onion

18/08/2016 By Richard Bewley Leave a Comment

At the very end of July, I spent a truly ...

If it was not for my love of steak, I could quite happily become a Pescatarian. I love the versatility, taste, texture and general goodness our fishy friends have to offer – one of my favourite seafood is prawn. They taste great, and good for you too. They can even improve sexual libido (apparently) –…

Ever since watching Quentin Tarantino’s 1994 Classic Pulp Fiction, I was made aware of the culinary delight that is the ‘blueberry pancake’. If memory serves, Butch has to return to his apartment to retrieve his father’s watch, leaving his girlfriend Fabienne to mull over the breakfast options in the far from glamorous motel. However, it…

I really enjoy salads as a starter – and also a really good opportunity to get creative. To date, I have cobbled together: A Watercress and Pomegranate Salad; Smoked Mackerel, Blueberry, and Fennel Salad; Flambéed Pear, Blue Camembert and Walnut Salad; and finally my version of the classic Salade Niçoise . I have made many…

Some time ago, I regularly used to buy ready prepared spatchcock Poussin from Gressingham, the remarkable duck people (in their own words). Well, what is remarkable about poussin is that they are, em, not a duck – but a butcher’s term for young chicken. Poussin are typically a breed that is naturally slow-growing, meaning that…