Pork cheeks are a delicious and much under-rated cut of meat. I usually get a couple in my regular meat box from The Well Hung Meat Company, and most often I sous-vide them (62˚C, 48 hours), then roast them in the oven to crisp up a […]
It’s asparagus season; it’s also wild garlic season. Two of my favourite things, and they go together so well. And frittatas, they’re definitely a go-to weekend brunch staple. Easy to make, and very tasty, and you can fill them with pretty much anything. So what […]
These are Crab and Prawn Sandwiches with a difference – they are a layer of crab, sandwiched between two prawn sheets. I got the idea from the excellent Ideas in Food blog, where they posted about making prawn noodles, using transglutaminase to bind the prawn meat together in sheets. (For those unfamiliar with it, transglutaminase is an enzyme used to bond proteins together). I thought it might be a nice idea to make thicker sheets, and use it instead of bread to make a sandwich.
I made piccalilli yesterday and somebody asked for the recipe, so here goes:
My piccalilli recipe is based on Gary Rhodes’ version from his New British Classics, although my version has evolved a little over the years. I put rather less sugar in than he suggests, and to be honest, it would probably do no harm to reduce it further. The actual vegetable ingredients can easily be varied depending on what you happen to have lying around. I’d class the cauliflower and onions as essentials, but the cucumber is optional, and I sometimes add other things – red pepper is a nice addition, for example.