Peppercorns :

Pan Fried Pork Chops with Juniper Berries and Peppercorns

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Spicy, aromatic, dark berries of the juniper tree can be used fresh or dried, crushed or whole, to flavour casseroles, marinades and stuffing's. The other night I felt the need to make a sort of spice rub for pork chops.  The chops had a[...]

Default Pasta: Chicken Livers with Truffles, Pink Peppercorns & S.Pellegrino

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Quick boil some water! No I?m not having a baby? it?s Default Pasta Night! At my house Default Pasta makes regular appearances. In fact I?d even go so far as to call these[...]

Garlicky Stir Friend Brussels Sprouts with Soy and Szechuan Peppercorns

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Matt loves brussels sprouts. I mean loves them. There have been times when it seems he likes them even more than (gasp!) meat. Ok, ok not as much as meat…but it’s close. And as much as I love Matt, I couldn’t bear to keep[...]

Sirloin Steak with Shiraz Salt and Pink Peppercorns - This could be one for the ladies!

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Steak is normally associated with men and it is no wonder then that some steak houses have an "old man's rump" as one of their options. Usually, this implies that it is a big steak for a big male eater and that the ladies must opt for the ladies[...]

Spinach and Potato soup with Roasted Oats

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  Hi Friends! First of all many thanks for all the wishes that were sent to me on my birthday, I am truly blessed with so many cheerful people around me in the blogosphere. I had a great day with S and kids. This is a very simple[...]

Brawn

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I fell in love with brawn long before I knew what went into it; all that lovely jelly round a tender tasty meat seasoned with a hint of nutmeg. We eat it on toasted brown bread lightly buttered and topped with tomato ketchup at this time[...]

Preserved Lemons

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Preserved lemons are a common ingredient in North African, and  especially Moroccan, cuisine. You can actually use them in many dishes - anywhere that would benefit from a bit of citrus flavour.  I've put together some ideas in this[...]

Courgette Chutney

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Like a lot of people we always seem to get a glut of courgettes at this time of year, actually most of them are more worthy of being called marrows. We're also overflowing with cooking apples, and the tomatoes are looking like we're going have[...]

Brown Chicken Stock

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Brown Chicken Stock Backstory I haven’t been updating this site with the usual frequency lately because I’ve been going back and preparing some of the dishes I’ve already published. In fact, the other night I braised[...]

Autour du Pho ? Part I

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You know when you feel blank, like somebody has wrapped your brain in a comfy duvet that doesn?t let anything escape? Perfect, now you can get why this cover story might be silly and laughable; the main point here is that I want to share with[...]