Blog Post & Recipe:
Super-eggy Scrambled Eggs
I came across it while paging through the new Serious Eats book - the idea is to use whole eggs plus egg yolks to make your eggs extra rich, creamy, and flavorful.
Blog Post & Recipe:
Sunday Brunch: Banana Bread
This recipe for banana bread is about as simple as it gets, but one of the beauties of banana bread is how well it incorporates odds and ends from the cupboard and fridge. A handful of chocolate chips, some dried cranberries, or even a grated apple can happily be folded into this batter
Article & Recipes:
Give goose a gander
Turkey is traditional, but goose makes a fine centrepiece for a Christmas feast [...] If in doubt, buy a meat thermometer, and in general, don’t stuff birds – cook stuffing separately as it can really slow down the whole cooking process.
Mushroom, onion and chestnut soup ... Cranberry sorbet ... Roast goose ... Roast loin of bacon with dried cherries and plums ... Jerusalem artichoke and potato gratin ... Roasted red pepper and macadamia nut stuffing ... Roast Brussels sprouts
Blog Post & Recipe:
A Miracle: The Best Mushroom Risotto Ever
What could I put in it to make it richer and fuller tasting? Anchovies.
Blog Post & Recipe:
apple picking
there are many classic combinations but few are better than pork, apples & sage - this dish is a simple roast dinner and the apples become unbelievably tender and creamy.
Roast Pork Loin with Apples & Sage
Blog Post & Recipe:
Roasted Cauliflower Caponata
Cauliflower shines in many preparations, from steaming to frying. But boiling tends to draw out all it's flavor and nutrients. It might be a reason why so many people dislike the vegetable in the first place. Roasting is the technique everyone should be doing because it turns the cauliflower tender and sweet. This version of the Sicilian favorite, caponata, is just perfect for it.
Article & Recipes:
Top tips: Mark Hix cooks with asparagus
Deep-fried turkey egg with asparagus ... Strozzapreti with cuttlefish and asparagus ... Cured pork loin with sweet and sour shaved raw asparagus ... Chicken and asparagus broth
Article & Recipe:
The eggs have it
Frittatas are easy to make, delicious and nutritious, so they tick all the boxes for the beginner cook ... Once you know how to make them you can vary the fillings to suit your budget and tastebuds; they are a great way to use up leftovers and make a not-so-cheap ingredient go further.
Potato and Bacon Frittata
Article & recipes:
Broiled, Sautéed, Roasted, Poached
The chart on the following page provides ideas for cooking 1½ pounds of white fillet, whether whole or cut into individual portions. None of these recipes take more than half an hour from start to finish; thicker pieces of fish will cook in 15 minutes or less, thinner pieces in under 10. You can tell that any fillet is done when it’s opaque and a thin-bladed knife meets little resistance when you use it to poke the thickest part of the fish.
