Recipes

Salmon Gravadlax with Dill, Lime & Pink Peppercorns

Gravadlax isn’t really a BBQ dish as it’s a cure but for the Christmas food plan it is such a simple thing to make and have in the fridge knowing you’ve done all the work beforehand. As simple as combining a few ingredients in a dish before coating the salmon with them and wrapping tightly […]

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Brussels Sprouts with Pancetta, Chestnuts, Maple & Thyme

Brussels Sprouts, love ’em or hate ’em it isn’t Christmas dinner without them on the table but this recipe has been winning over sprout sceptics this Christmas at demos up and down the country! The green gems are accompanied with the gorgeous savoury notes of pancetta and thyme and the sweetness of chestnuts, maple and […]

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Christmas Stuffing

This is a recipe I’ve enjoyed so many years but this year I decided to serve it in a loaf tin for the aesthetic and also so it takes up less room on the table! Stuffing or forcemeat as it’s called traditionally is a great reflection of classic flavour combinations; sage and onion, cranberry and […]

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Make Ahead Gravy

It’s the liquid gold that cascades across every other item on the Christmas plate and gives our food the unidentifiable yet extremely satisfying sweet and savoury flavour we all love.  Gravy is an essential part of Christmas lunch but can often be a last minute rush to get the flavour and consistency just right. When […]

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Rosemary Garlic Roast Potatoes

Are there ever enough roast potatoes at Christmas or is that just me? Roast potatoes are one of the definite highlights for Christmas dinner along with the turkey, and cooking these on the BBQ is simply a joy. Starting off with the heady aroma of rosemary and garlic sizzling in the hot oil, and then […]

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Hot Smoked Salmon Pate

In my previous blog I showed you howto take the centre choice cut from a side of salmon and turn it into a beautiful Salmon Wellington. The question is then what to do with the trimmings that are left over. This recipe is a God send because it takes care of the off-cuts and is […]

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Salmon Wellington

Salmon Wellington (Salmon en croûte) is a worthy centre-piece or alternate to adorn any table over the Christmas season. This recipe is take from Nigel Slater’s larger version, which uses 2 whole sides of salmon stacked one on top of the other with a cucumber filling. This smaller variety requires a 1.2kg centre cut piece […]

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Maple Mustard Marmalade Ham

This ham is an absolute stunner! I have cooked this at events the last few weeks since developing the recipe and it is a sure fire crowd pleaser! I love the intense orange flavour from a good marmalade, the balance of a savoury mustard note and the sweetness from the maple. During my years in […]

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Smoked Brined Turkey

Smoked turkey is a mainstay of BBQ joints in the US and until I began my career in the food industry I always thought that brines were a typically American technique too. That was until I started seeing what goes on behind the scenes in restaurants and at food festivals where white meats such a […]

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Chocolate Orange Bread & Butter Pudding

As we near towards the Festive season tastes begin to change and classic combinations make their return – turkey and cranberry, sage and onion, red wine and mulling spices, and in this case chocolate orange! Most people will have at one time or another received the classic blue and orange square box in a stocking […]

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