Blind Baking

Blind Baking is a technique commonly used with both ‘normal’ and sweet shortcrust pastry.  It ensures a perfectly cooked pastry every time without the infamous ‘soggy bottom’ There are 2 circumstances when you’ll need to ‘blind bake’ your tart of flan case – either when your filling needs much less cooking time than the pastry (or no…

The Model Restaurant Curry

I first started blogging my recipes many, many years ago on a site I had created which was dedicated to spicy food.  Many of my recipes were focused on creating ‘authentic’ restaurant curries based on experiments which run all the way back to my first ‘real curry’ exposure at University in Bradford.  More recently my…

Turkey Giblet Gravy

So your bird is in the oven, roasting away, and you’re left with a vacuum sealed bag of poultry body parts – what are you going to do with these?  Make a great stock for your gravy, of course.  First of all you have to establish whether or not you want to include the liver….

Make your own… Filo Pastry

Filo Pastry is readily available, pre-rolled into fine sheets, generally to be found in the freezer section of your local supermarket.  It’s incredible thin, which makes for a crisp pastry shell, and consequently everyone assumes it must be really difficult to make.  After all, if you struggle to make shortcrust pastry without filling it full…

Seasonal Beetroot and how to cook them

Beetroot is a much maligned and generally underrated vegetable.  It is incredibly versatile, given it’s sweet but earthy flavour, intense (and wide range of) colours and terrific texture, can be used from everything from chocolate beetroot cake to beetroot risotto, Super-nutritional sports drinks to ice cream.  A number of high profile celeb chefs have been…

How to make… Tortellini

Apparently inspired by the image of Venus’s navel, Tortellini are  a ring-shaped stuffed pasta. Although they can be a little time consuming to make, they are really not difficult and are well worth the effort, especially for entertaining. Tortellini look great, can be stuffed with a variety of fillings, served in a broth or a…

Chilli Jelly

This year has been great fo my chilli harvest, and in my never ending quest for interesting ways of preserving them, I fancied trying a jam or jelly.  This recipe uses some of my cooking apples to create the basis for the jelly itself.  Cooking apples tend to contain an abundance of pectin which, along…