Pour yourself a double rum with a twist of lime, stick on a sea shanty and put your apron on! Now if this doesn’t get you laid, there’s something seriously wrong with your cooking or the OTHER PERSON! I get
Now this dish arose out of boredom in the second half of the second lockdown. I did the stupid thing of giving up my favorite Achilles heel in the world, booze and red meat. As I’m writing this recipe its
I have to say duck is one of my favourite meats; breast, leg, roasted, whatever it may be I ducking love it. I’ve a great recipe my mother taught me, roasted duck with pomegranate, but I’ll talk about that later.
Tip top hot stuff Tartare, this will get your juices flowing, your ears pricked up and your berries tingling! It’s also a fantastic hangover cure or sobering fix if you’ve had too many cocktails before dinner; a dinner party winner.
I call mackerel the Prince of the Sea due to the royal blue colours you see dancing though the sea like mini torpedoes. This couldn’t be easier, literally fresh mackerel, olive oil, lemon, salt, grilled over the BBQ. Serve with
There’s nothing nicer than freshly shot wood pigeon, served simply with a salad, great for a wild supper club starter. I like to serve wood pigeon with a combo of various flavors and textures. Goats curd and pigeon is a
Now this little dish was a complete accident, created out of boredom while working in a kitchen l would describe as ‘HELLS KITCHEN’. The person I leased it off wouldn’t let me have control of the kitchen and would scare
Now any old Scoundrel can make this dish, whether it’s a quick simple supper, a posh nosh spring lunch with friends or a pasta starter to impress on a date night. There’s no need to make fresh pasta, I always
Monk, scallops, fresh Lyme bay prawns and cockles I couldn’t have met a nicer and cooler man, Mr Hix one of the few last standing heroes’ of the rock star chef generation, in my mind he is defiantly part