Poultry
Thai Red Chicken Curry
Thai Red Chicken Curry Prep Time: 10 Minutes Cooking Time: 20 Minutes This is a milder version of the green
February 9, 2026
Potatoes
Perfect Mash
Perfect Mash Prep Time: 10 Minutes Cook Time: 25 Minutes Ingredients Serves: 4 1 kg King Edwards or Maris Piper
February 9, 2026
Beef
Beef Bourguignon
Beef Bourguignon Prep Time: 40 Minutes + overnight Cooking Time: 2 hours 15 minutes This is French country cooking at
February 9, 2026
Vegetables
Vegetable stock
Vegetable stock Prep Time: 10 Minutes Cook Time: 45 Minutes Ingredients Serves: 4 4 carrots peeled and chopped 4 onions
February 9, 2026
Vegetarian & Vegan
Risotto Primavera
Risotto Primavera Prep Time: 15 Minutes Cook Time: 1 Hour I learned to cook Risotto whilst doing a stage in
February 9, 2026
Pork
Andy’s Carbonara
Andy’s Carbonara Prep Time: 5 MINUTES Cook Time: 15 Minutes There are a lot of myths surrounding this recipe both
February 9, 2026
Appetizers
Black Pudding poached in Cider
Black Pudding poached in Cider Prep Time: 10 minutes Cook Time: 20 minutes This came from my first restaurant when
February 4, 2026
Poultry
This is a milder version of the green curry. You can spice it up with fresh red chilli and extra red curry paste. Served with Thai Jasmine rice. This is a good easy mid-week dish to make for two; with plenty of leftovers! Alternatively, you can make a vegan version by omitting the chicken, adding extra vegetables, a courgette, an aubergine, and bean sprouts.
Potatoes
One of my favourite comfort foods. Paired what ever suits your mood.
Beef
This is French country cooking at its finest. A real Autumn/Winter dish, served with mash and glazed carrots (or greens). Whichever good quality wine you use to marinate the beef overnight, serve the same with the dish the next day. I make this with shin of beef, or use chuck steak (shoulder) and cook for an extra 45 minutes.
Vegetables
Vegetarian & Vegan
I learned to cook Risotto whilst doing a stage in Milan in a very cold January. This goes well with spring vegetables as a vegetarian dish. Made plain with saffron, serve with Osso Bucco as a side order.
Pork
There are a lot of myths surrounding this recipe both of the origin of and the contents of the recipe. From American Gl’s calling this a ‘Spaghetti breakfast’ to ‘The Charcoal Makers.’ This is the best one I have come across working with a guy called Martin from Sardinia, it’s so simple, with no cream ! Be careful not to over season with salt, as the Gauncaile and the pecorino are quite salty. I also had basil to the cheese & egg mix.
Appetizers
This came from my first restaurant when I was 23 years old, originally made with Calvados and apples from Normandy. We served this as a starter on Beaujolais Day. Serve with a salad of your choice, bacon lardons, croutons and a poached duck egg for that perfect late brunch. You can strain the cooking liquor reduce by half and use for roast pork.