Author: dopiaza

Upping My Pizza Game

Upping My Pizza Game

Who doesn’t love a good pizza – surely it’s one of the world’s great comfort foods. For the past few years, I’ve been putting some effort in to improve my pizza-making skills, and I’ve been pretty happy with the results. A Baking Steel, a very […]

Wild Garlic and Asparagus Frittata

Wild Garlic and Asparagus Frittata

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 […]

Guanciale

Guanciale

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 little. This month, I decided to try something a little different.

Guanciale is an Italian cured meat made from pork cheeks. Now, I’ve been reading a lot about curing just lately, but hadn’t yet ventured forth and actually made anything. So, this seemed like a fine opportunity to start. (more…)

Crab and Prawn Sandwiches

Crab and Prawn Sandwiches

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 […]

Gin and Juice

Gin and Juice

Dave Arnold, the food world’s very own mad scientist, has a book out – . This isn’t a book for the faint-hearted – it’s not a simple book of recipes. Sure, there are recipes in there, but there’s much, much more to it than that. […]

Whipped Pancakes

Whipped Pancakes

Sue had a sudden craving for pancakes the other day. I love pancakes, they’re so easy to make – just a flour, egg and milk batter, with a little sugar and pinch of salt stirred in, then fried in a little butter. What could be easier?

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Piccalilli

Piccalilli

I made piccalilli yesterday and somebody asked for the recipe, so here goes: My piccalilli recipe is based on Gary Rhodes’ version from his , although my version has evolved a little over the years. I put rather less sugar in than he suggests, and […]

Cooking The Prawn Cocktail Years

Cooking The Prawn Cocktail Years

Having long stated that my favourite cook book ever is Simon Hopkinson and Lyndsey Bareham’s , I recently realised that it contained many recipes that I had still never tried. So, I have set myself a challenge – to cook every single recipe in the […]