Clik here to view.
Modern Pantry part two: thit heo kho or Vietnamese pork
There I was, only yesterday, saying how I thought that The Modern Pantry Cookbook was, despite first impressions, full of wonderful ideas and here I am today cooking one of them. I grant you that I...
View ArticleClik here to view.
Cheering myself up on a foggy 111111: Mexican pork carnitas
Today is Remembrance Day but I won’t be thinking of World War I or II, or of service personnel lost and still serving. I will be thinking of my Dad who died nine years ago. He wasn’t really into food,...
View ArticleClik here to view.
Really easy pork loin with endive
In Paris the other week Jerry and I spent a lot of time talking about chicory, or endive. We both love it and marvelled at the way its bitter leaves melt when cooked for a long period of time and I...
View ArticleClik here to view.
The oven is your friend: roast pork belly with braised red cabbage
If ever there was a week when fast and easy food was required, it’s this one. Most people will be finishing work, or travelling, or writing and buying the last Christmas cards and presents or, poor...
View ArticleClik here to view.
Glorious, sticky, weeknight pork belly
Yes I know it’s not a lovely photo. But then pork belly, like most cheap cuts of meat, is untidy to look at, a bit lumpen to handle and unlikely to win a beauty contest compared to a fillet steak or...
View ArticleClik here to view.
The Cook Shelf: Odd Bits and pork rillons
Pork belly, as far as I am concerned, is one of the most interesting meats to cook. I am partial to a nice blue steak, preferably a French pavé cut served with a slab of melting Roquefort and some...
View ArticleClik here to view.
Turning a dullard into a diva: a pork chop transformed
Pork chops; not very exciting are they? Now, a lamb chop, even when it is simply grilled is a thing of beauty already but then throw in some feta, lemon and thyme and, well, it is completely wonderful....
View ArticleClik here to view.
An Indoor Party Hog Roast
Where have I been? I wish I knew the answer to that. But I’m back! The last three weeks have been a whirl of deadlines, visits and visitors and, for the first time in years, I had a party. And,...
View ArticleClik here to view.
The £15 week: sausage ragu with thyme and caramelised onion mash
After Monday’s post I had a Facebook exchange with a friend about how to eat better for less. I mentioned to him that I’d been spending about £15 per week on food, even though I’m staying in, and...
View ArticleClik here to view.
£15 week: can it be done and how does chorizo and cider help?
£15 then, a possible feasible budget for two people for a week? Well, yes and no. Yes, because I made four main meals: a) sausage ragu, b) this risotto (not recommended; overwhelmingly rich and salty),...
View ArticleClik here to view.
Ballymaloe and Patatas (well, what else?!)
Three weeks ago I volunteered at the first Ballymaloe food festival, which took place just outside Cork in Ireland. It was a delight: I saw good friends, watched many an idol (Claudia Roden, Jancis...
View ArticleClik here to view.
Christmas is Coming 2: One by Florence Knight
Before I bang on about this amazing book, and urge you to buy it for all your foodie friends, can I just ask you to pause and admire the perfect alignment of that photo in the header? That happens so...
View ArticleClik here to view.
Fuchsia Dunlop’s red-braised pork recipe
Possibly one of the most embarrassing conversations I ever had was about Chinese food at a Society of Authors‘ ‘young’ (i.e. under 40…) drinks party. I was talking to someone I had just met and...
View ArticleClik here to view.
Thomasina Miers’s chorizo, potato and thyme quesadillas
It took me a long time to get into Mexican food. As a student my distinct memory was of acres of chilli con carne and dried-up refried beans; not the most appetising combination. Then in the States,...
View ArticleClik here to view.
Nigel Slater’s pig cheeks braised in cider and the joy of thrift
Thrift is a habit of mine all year round but especially at this time of year. Being freelance, it is very useful to know how to survive on very little for months at a time and even when I don’t have to...
View ArticleClik here to view.
Perfect, last-week-of-work, pork, chorizo and black olive stew
It’s quite difficult, I have just discovered, to take an appetising picture of a stew. Mind you, ‘stew’ itself is not the most appetising of words or prospects. But please don’t let that header photo,...
View ArticleUyen Luu’s pork belly with coconut milk and greens
It’s rare that I make a recipe more than once in a year; I am renowned for reading new ones whilst eating something I have never tried before, and yet there are probably only twenty things that I...
View Article