Monday, 27 February 2017

Lancashire Hotpot with Lamb Shanks


In my opinion, Lancashire hotpot is one of the all time best casseroles... though being from Lancashire I might be a tiny bit biased. The fat from the lamb combines with the stock to make a rich sauce, and the top layer of crispy potatoes contrasts drastically with the potatoes lower down which absorb some of the tasty sauce. 

Thursday, 2 February 2017

Nacho Cheese Sauce




Nacho cheese sauce, the gooier and unsophisticated cousin of Mornay sauce, is a thing of beauty. It's simply to make, quick, totally customisable and goes with plenty of foods. I used mine to go on a steak roll and nachos and chilli.

The base of this sauce is a classic Bechamel, then simply adding processed cheese slices and seasonings. Seasonings is where the customisable part comes in; you can have it plain or experiment with different spice combinations or even herbs.


Saturday, 5 November 2016

DIY Doner Kebab



Takeaways may be an easy (and tasty?) option on a Friday night, but they're so expensive. Especially compared to making your own versions at home which are almost guaranteed to taste better.

Tuesday, 14 June 2016

Miso Hummus


Miso is a Japanese paste made primarily from fermented soybeans and has a salty, umami flavour. It's probably best known as the main ingredient in miso soup but can also be used in sauces, spreads and marinating meats and fish. 

Saturday, 28 May 2016

Pizza Bianca Funghi (white pizza with mushrooms)


White pizza has fast become a favourite of mine. I first had one when I went to the Italian restaurant Zizzi and fell in love. It comes away from the classic tomato flavour that crosses between all other pizzas, whether they're thin and crispy or deep and fluffy, but it certainly doesn't lose anything. What I've done here it to really simplify it but it can be easily adapted and played around with to incorporate other ingredients and tastes.