Author Archives: gastrogeek

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potato salada

Whenever I find myself feeling “homesick” for Japan and Japanese food, it’s not the niku jagas and shabu shabu’s I crave (although they do have their place) but more often than not it’s the Japanese versions of Western dishes, otherwise known

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potato salada

Whenever I find myself feeling “homesick” for Japan and Japanese food, it’s not the niku jagas and shabu shabu’s I crave (although they do have their place) but more often than not it’s the Japanese versions of Western dishes, otherwise known

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Aloo saag pies

Behold the traditional creamy Bengali aloo saag pie. Made by countless generations of Bengalis before me and whole lines of master bakers before them, passed down from generation to generation…well,ok maybe not. But you know who really cares, as long

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Aloo saag pies

Behold the traditional creamy Bengali aloo saag pie. Made by countless generations of Bengalis before me and whole lines of master bakers before them, passed down from generation to generation…well,ok maybe not. But you know who really cares, as long

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Kashmiri ribs

x x If like me, you’ve been delighted to learn that just about everything you’ve always suspected about meat, eggs and butter was correct (http://www.theguardian.com/lifeandstyle/2014/mar/23/everything-you-know-about-unhealthy-foods-is-wrong) – (my hyperlinks are playing up) then you may also have tuned into rumours about

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Kashmiri ribs

x x If like me, you’ve been delighted to learn that just about everything you’ve always suspected about meat, eggs and butter was correct (http://www.theguardian.com/lifeandstyle/2014/mar/23/everything-you-know-about-unhealthy-foods-is-wrong) – (my hyperlinks are playing up) then you may also have tuned into rumours about

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roasted Bengali tomato salad with mooli parathas

Whenever I’m faced with a glut of tomatoes all I can think of is making a traditional Bengali bortha or a proper, garlicky roasted tomato salad. Here I’ve combined the two, to make an every day salad a bit more exciting

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roasted Bengali tomato salad with mooli parathas

Whenever I’m faced with a glut of tomatoes all I can think of is making a traditional Bengali bortha or a proper, garlicky roasted tomato salad. Here I’ve combined the two, to make an every day salad a bit more exciting

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spring has sprung pakoras with pear & mint chutney

Fresh, green and positively bursting with the joys of spring – behold the spring green pakora. A fantastic way of using up any manky old greens that need  bit of attention. My 22 month old ploughed his way through an

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spring has sprung pakoras with pear & mint chutney

Fresh, green and positively bursting with the joys of spring – behold the spring green pakora. A fantastic way of using up any manky old greens that need  bit of attention. My 22 month old ploughed his way through an

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Chickpea, leek and spring cabbage curry

This is the stuff I grew up on. It never fails to surprise me how the humble combination of pulses, spice and veg can be so moreish. I find myself turning to this, at least once a week. With parathas, on

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Chickpea, leek and spring cabbage curry

This is the stuff I grew up on. It never fails to surprise me how the humble combination of pulses, spice and veg can be so moreish. I find myself turning to this, at least once a week. With parathas, on

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rhubarb, coconut and cardamom crumble

It’s definitely crumble weather. I like to spice mine with stem ginger and cardamom. A touch of coconut in the topping makes for the perfect bowl of exotic comfort. serves 4-6 ingredients 400g rhubarb, cut into chunks 5 cubes crystallised

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rhubarb, coconut and cardamom crumble

It’s definitely crumble weather. I like to spice mine with stem ginger and cardamom. A touch of coconut in the topping makes for the perfect bowl of exotic comfort. serves 4-6 ingredients 400g rhubarb, cut into chunks 5 cubes crystallised

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Lamb ragu and biryani

So, you voted for the lamb ragu dish and here I am cooking it (and looking more than a little bit pregnant)! I like to top this with a rosemary and garlic pangritata* for added textural interest. *(blitz up 50g

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Lamb ragu and biryani

So, you voted for the lamb ragu dish and here I am cooking it (and looking more than a little bit pregnant)! I like to top this with a rosemary and garlic pangritata* for added textural interest. *(blitz up 50g

Rejina vs Lamb – Sainsbury’s video #4

Aaah roast lamb….my favourite (but then, I am a bit biased). Hope you’ve enjoyed watching these videos, I’ve been pretty gobsmacked at the number of hits they’ve garnered, I must say. Thanks again for all the fantastic comments you lovely,

Rejina vs Lamb – Sainsbury’s video #4

Aaah roast lamb….my favourite (but then, I am a bit biased). Hope you’ve enjoyed watching these videos, I’ve been pretty gobsmacked at the number of hits they’ve garnered, I must say. Thanks again for all the fantastic comments you lovely,

Rejina Vs Chicken – Sainsbury’s video #3

This seems to be the most popular of all my Sainsbury’s videos – If you want to spice up your Indian roast chicken even more, I’d recommend adding 1 tsp.crushed cumin seeds, a small knob of fresh ginger, a finely

Rejina Vs Chicken – Sainsbury’s video #3

This seems to be the most popular of all my Sainsbury’s videos – If you want to spice up your Indian roast chicken even more, I’d recommend adding 1 tsp.crushed cumin seeds, a small knob of fresh ginger, a finely

my second Sainsbury’s video – the ultimate roast beef

Hello people, so here’s the second ultimate roast video in the Food Goes Further campaign – it’s good old roast beef. I’ve had some fantastic feedback for the other videos, so thank you for your kind words and support. Feel

my second Sainsbury’s video – the ultimate roast beef

Hello people, so here’s the second ultimate roast video in the Food Goes Further campaign – it’s good old roast beef. I’ve had some fantastic feedback for the other videos, so thank you for your kind words and support. Feel

My first Sainsbury’s video – the ultimate roast pork

In case you missed it, here’s my first video for Sainsbury’s. It’s all about making the ultimate roast pork and includes tips on making gravy, how to ensure crunchy crackling and carving. Enjoy!

My first Sainsbury’s video – the ultimate roast pork

In case you missed it, here’s my first video for Sainsbury’s. It’s all about making the ultimate roast pork and includes tips on making gravy, how to ensure crunchy crackling and carving. Enjoy!

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keema lamb pie

I’m incredibly pleased, excited and slightly amazed to announce that I’m part of the new Sainsbury’s Food Goes Further campaign (along with Pam Clarkson, Jack Monroe and Nick Coffer). It’s been a truly wonderful experience and quite a change from

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keema lamb pie

I’m incredibly pleased, excited and slightly amazed to announce that I’m part of the new Sainsbury’s Food Goes Further campaign (along with Pam Clarkson, Jack Monroe and Nick Coffer). It’s been a truly wonderful experience and quite a change from

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lamb dhansak

It’s been a bit relentless round here lately. A lot of juggling exciting work stuff with a very sick toddler plus doing that last minute Christmas shopping thing that we promise ourselves we’re not going to do every year. Basically,

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lamb dhansak

It’s been a bit relentless round here lately. A lot of juggling exciting work stuff with a very sick toddler plus doing that last minute Christmas shopping thing that we promise ourselves we’re not going to do every year. Basically,

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basil and pomegranate aioli with curry salt cobbler

They’ve started stocking cobbler in my local Sainsbury’s, which I love because it’s one of the cheapest on the fresh fish aisle (it works out at just over a pound per fillet) and every time I’ve bought some,  it’s tasted

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basil and pomegranate aioli with curry salt cobbler

They’ve started stocking cobbler in my local Sainsbury’s, which I love because it’s one of the cheapest on the fresh fish aisle (it works out at just over a pound per fillet) and every time I’ve bought some,  it’s tasted

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White Rabbit

I haven’t written a restaurant review for aaages. But the food at White Rabbit was amazing enough to make me want to. I’m still obsessing over a stand out dish of charred broccoli (and as someone who really doesn’t like

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White Rabbit

I haven’t written a restaurant review for aaages. But the food at White Rabbit was amazing enough to make me want to. I’m still obsessing over a stand out dish of charred broccoli (and as someone who really doesn’t like

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coconut panch phoran sprouts

Sprouts are possibly my least favourite of all vegetables. I’ve always been baffled by their time honoured spot on the table of otherwise deliciousness that makes up Christmas lunch. So when an errant net of these toxic little brassicas turned

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coconut panch phoran sprouts

Sprouts are possibly my least favourite of all vegetables. I’ve always been baffled by their time honoured spot on the table of otherwise deliciousness that makes up Christmas lunch. So when an errant net of these toxic little brassicas turned

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niku jaga

Niku jaga, literally means “meat and potatoes” in Japanese. I’ve had such a hankering for this simple hearty stew lately. I first tried it in the depths of a very snowy Saitama Winter when my neighbours Kei-chan and Masa-chan invited

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niku jaga

Niku jaga, literally means “meat and potatoes” in Japanese. I’ve had such a hankering for this simple hearty stew lately. I first tried it in the depths of a very snowy Saitama Winter when my neighbours Kei-chan and Masa-chan invited

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pickled apple and smoked mackerel salad

Faced with a glut of coxes I decided to try my hand at pickling a few. I can’t believe I’ve never done this before because pickled apples are truly superb. Sweet and crunchy yet saturated with the acidity of cider

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pickled apple and smoked mackerel salad

Faced with a glut of coxes I decided to try my hand at pickling a few. I can’t believe I’ve never done this before because pickled apples are truly superb. Sweet and crunchy yet saturated with the acidity of cider

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Feast to the Future

I   had a salad last week that I can’t stop thinking about. It was part of a lunch cooked by Ben Spalding representing the sort of thing we’ll all be eating in the year 2063. As part of the

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Feast to the Future

I   had a salad last week that I can’t stop thinking about. It was part of a lunch cooked by Ben Spalding representing the sort of thing we’ll all be eating in the year 2063. As part of the