No.88 Scotch Gumbo

This is a meal for cooking on a Saturday when you can leave a pot on the hob slowly bubbling for a few hours. Gumbo is simply a stew from the southern states of America. It is a great way of using up any meat you have, whether that be chicken, crayfish or alligator.  For…

No.87 Scotch Broth

This recipe is perhaps the most controversial I’ve written because every grannie had their own recipe. Whether you go vegetarian or add lamb you can really make it your own. I find if your going to add meat, chicken or beef works best because some people find the lamb flavour too strong. Arguably, you could…

No.86 Chicken Shawarma

Though not truly authentic there must be countless versions of this in Turkey and the Middle East. The flavours here balance together well along with the char from cooking. I like to eat it with flat breads, turkish pilaf and grilled peppers. Giving the marinade at least 12 hours to work is essential. It gives…

No.85 Salted Caramel & Peanut Cornflake Squares

If you gave me a box of Quality Street the caramels would never be eaten. These hard lumps of disappointment were always the rejects. However when it came to a box of celebrations the snickers always went first. Soft, nutty and slightly salty. So here is a sweet treat that has a rich salty caramel…

No.84 Ruth’s Empire Biscuits

Empire Biscuits, German Biscuits or even Belgian Biscuits, these are all the same basic type of biscuit. Depending where you are the name changes. They are simply two light simple biscuits sandwiched together with jam and topped with icing, and of course a cherry or sweet. As a kid I always ate the sweet or…

No.83 Mushroom and Pearl Barley “Orzotto”

Yes, I have used an Italian name for this but I imagine some highlander making a very similar “orzotto” with what he had in his pantry. Orzotto is simply pearl barley cooked the same way as a risotto. Pearl barley is a really underused grain. Prior to wheat and oats, pearl barley was the stable…

No.82 Baked Cheesecake

Cheesecake became an unhealthy obsession when I was trying to get it just right. The journey to getting a recipe that worked was marred by collapsing cheesecakes and soggy bases. This is not one of those giant American Cheesecakes but a more dainty waist size edition. Through the multiple times adjusting the recipe I found…

No.81 Roasted Side of Salmon

My number one rule with fish is don’t mess around with it. Beef, lamb and pork can be slowly cooked, marinated for hours and stewed. Fish can’t. Fish is delicate and has to be treated gently. This recipe shows that. It reminds me of visiting Rick Stein’s restaurant in Padstow. The fish was cooked simply…

No.80 Roasted Butternut Squash Pasta

Sometimes when you make a dish it just works.  This is an attempt to capture the flavours of a butternut squash ravioli I had during my childhold near the Trevi Fountain in Rome. This is flavourful, packed with squash and has that moreish factor. Serves: 2-3 as a main or 4 as a starter Time:…

No.79 Split Pea Soup

Some things are meant to be simple and when it comes to split pea soup I’m rather a Puritan.  This soup brings back memories of cold winters where the soup at school dinners was a welcome delight.  Ironically, I learned more about this soup from a place in California famed for its split pea soup….