white onion

Burger Me Senseless

22/07/2017 By Richard Bewley 2 Comments

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

Chicken livers in brandy with spinach and romaine salad

04/04/2015 By Richard Bewley Leave a Comment

Twenty years ago, almost to the day, I made the ...

Onion, Red Chilli, and Black Olive Bread

02/10/2014 By Richard Bewley 7 Comments

Confession time... this is my third attempt for ...

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…

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…

Mussels really are one of my lifelong favourites. I must have cooked them over 50 times, and simply adore the way those juicy critters mop up pretty much any flavour you throw at them. Whilst I am a strong advocate of the more traditional French inspired recipes, I am also a huge fan of a…

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…