I discovered the delicate flavours of asparagus as an adult. My mum never cooked it and I'm not sure she has tasted it even to this day. The British asparagus (...)
One of Steve's favourite childhood memories is eating fresh tomatoes grown by his grandfather straight from the vine. We always have several punnets of (...)
Steve is away bivvy bagging* in Norway this week. Whilst it has been lovely to have a week to myself - catching up with friends, enjoying the peace and quiet, (...)
Potato salad with creme fraiche without mayonnaise
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Steve has an aversion to mayonnaise so extreme that he treats any food served with a white sauce with scepticism. The recipe below is made with creme fraiche (...)
Goats' cheese and truffle mustard terrine served with salad and walnut oil vinaigrette
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The first time I tasted Maille's mustard with Chablis and black truffleswas in Selfridges food hall last Christmas. The flavours were so concentrated and rich (...)
Since doing my Cordon Bleu diploma I've been finding dinner parties increasingly stressful. I seem to feel that unless I have spent 12 hours cooking then I (...)
I created this recipe for pull-apart walnut bread as part of the menu for my penultimate exam for my Cordon Bleu Diploma last year. It is incredibly quick and (...)
If you don't have a pet sourdough starter of your own, you can use the instructions here to create one. It's really simple but don't be disheartened if it dies (...)
Please accept my profuse apologies for not posting for so long. My poor, neglected blog has not been the focus of my attention for some time but rest assured (...)
As far as I am aware this dish was invented by my mother. It is the vegetarian equivalent of scotch eggs and whilst I love scotch eggs (especially the original (...)
Loaves of commercial rye bread tend to resemble small, dark bricks. The texture is dense and dry and inedible unless toasted. Given that wheat sets off my (...)
This rich dish is perfect for dinner parties. Despite the name it really isn't that hot especially if you avoid eating the whole green chillies - although (...)
This dish was the main course that I served in my budget lunch exam accompanied by Maru's bhajia and cumin spiced mushy peas. The total cost came to £4.59 for (...)
In my last post I mentioned that I would share the recipes that I created for the budget lunch exam. This was my starter which I served with raita. Using Asda (...)
This curry is based on my killer chicken curry recipe. The previous recipe results in a thin sauce that is highly spiced but not something that you would find (...)
A new chapter begins for CoconutRaita with my first video recipe: an old (but extremely popular) dish - Serial Killer Chicken Curry. Hopefully you can see how (...)
In a moment of madness earlier this year I quit my job and signed up for a chef's training course! It's an intensive six month course starting in January and (...)
Here is a fantastic recipe for the holiday season - a reasonably healthy dessert with flavours that will cleanse your palate following a curry. However in case (...)
This recipe is from my wonderful friend Anzela. It is entirely different from my family's biryani recipe and uses ingredients that I have never used before (...)
I am delighted to say that my masala prawns recipe has been featured in January's issue of BBC's Olive magazine and was described as a "great quick (...)
Steve and I visited a gold leaf workshop in Mandalay when were in Burma last year. The gold is pounded using brute strength until it is a fraction of a (...)
