Blog Post & Recipe: Blue gratin of turnip
120g of your favourite blue cheese (a crumbly one) Preheat oven to 190C. Toss together the sliced turnip, onion and melted butter and place into a baking tray of around 23 cm square.
Blog Post & Recipe: Hot & Saucy
I like to make sauces such as salsa verdé ... A close second to that is harissa, a fiery North African sauce of red pepper and chilli that is so easy to make yourself and again, transforms the boring to the beautiful. Try it with fish or white meats, rice and salad. Make the most of your own little store in your kitchen and soon you will be a master of the leftovers.
Blog Post: Food on film: What's your taste?
What has been the greatest scene involving food in a film, and come to that, which has been the greatest food film ever? There's so much choice. I have a few personal favourites, among them La Grande Bouffe ... in which Marcello Mastroianni, Michel Piccoli, Philippe Noiret and Ugo Tognazzi eat themselves to death. I'm particularly fond of the scene in which Ugo Tognazzi expires on the kitchen table, while being force fed with a terrine ...
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