Category Archives: good times

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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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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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Smoked aubergine youvetsi

Summertime stodge. Nobody nails it quite like those canny Greeks. This classic melange of lamb, tomato and rice-shaped pasta is the ideal thing to simmer up and leave on the blip while you crack on with more important things (like

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Smoked aubergine youvetsi

Summertime stodge. Nobody nails it quite like those canny Greeks. This classic melange of lamb, tomato and rice-shaped pasta is the ideal thing to simmer up and leave on the blip while you crack on with more important things (like

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Big IF/ Foodies Festival

So here’s one for the diary. Next Saturday (8th June) yours truly will be demonstrating how to make the above plateful of brunchtime goodness in the Chef’s Theatre at the Clapham Common Foodies Festival. I’ll be cooking alongside the likes

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Big IF/ Foodies Festival

So here’s one for the diary. Next Saturday (8th June) yours truly will be demonstrating how to make the above plateful of brunchtime goodness in the Chef’s Theatre at the Clapham Common Foodies Festival. I’ll be cooking alongside the likes

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Food Revolution Day

Ever find yourself wanting to trash your local fried chicken shop? Feel yourself coming over all Taxi Driver when you’re sat next to selfish gits stinking out the train with their big macs? Or are you just a bit worried

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Food Revolution Day

Ever find yourself wanting to trash your local fried chicken shop? Feel yourself coming over all Taxi Driver when you’re sat next to selfish gits stinking out the train with their big macs? Or are you just a bit worried

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Farmison

It’s been one of those months. One of those endless months where every cupboard is ransacked for pulses and grains to eke out. One of those never ending months where unlabelled plastic boxes are hopefully defrosted and root vegetables are

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Farmison

It’s been one of those months. One of those endless months where every cupboard is ransacked for pulses and grains to eke out. One of those never ending months where unlabelled plastic boxes are hopefully defrosted and root vegetables are

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Za’atar Onion Rings

One of the main reasons I could never move to the countryside is because I seriously couldn’t bear to be too far from the ethnic shops and grocers I’ve grown up with in the smoke. I’m constantly amazed at the

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Za’atar Onion Rings

One of the main reasons I could never move to the countryside is because I seriously couldn’t bear to be too far from the ethnic shops and grocers I’ve grown up with in the smoke. I’m constantly amazed at the

Za’atar Onion Rings

One of the main reasons I could never move to the countryside is because I seriously couldn’t bear to be too far from the ethnic shops and grocers I’ve grown up with in the smoke. I’m constantly amazed at the

Za’atar Onion Rings

One of the main reasons I could never move to the countryside is because I seriously couldn’t bear to be too far from the ethnic shops and grocers I’ve grown up with in the smoke. I’m constantly amazed at the

Roast Goose

Those unbelievably generous folk at the Ginger Pig gifted me a couple of geese, one of which formed the centrepiece of my son’s first ever Christmas lunch this weekend. We invited a load of mates round and our friend Charlie (seen here

Roast Goose

Those unbelievably generous folk at the Ginger Pig gifted me a couple of geese, one of which formed the centrepiece of my son’s first ever Christmas lunch this weekend. We invited a load of mates round and our friend Charlie (seen here

Jamie and Jimmy’s Food Fight Club

I’m featured in tonight’s episode of Jamie and Jimmy’s Food Fight Club. Tune in to Channel 4 at 9pm to watch me stuffing my face with lamb’s testicles and bull’s pizzle pie. Yum yum!

Jamie and Jimmy’s Food Fight Club

I’m featured in tonight’s episode of Jamie and Jimmy’s Food Fight Club. Tune in to Channel 4 at 9pm to watch me stuffing my face with lamb’s testicles and bull’s pizzle pie. Yum yum!

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Lamb Diane with Feta and Dill

If you’re after boozy, creamy, gorgeousness as well as a full on exercise in kitschness, then look no further. I’ve always preferred lamb to beef so decided to give some thick cut lamb steaks the old brandy-cream treatment. Crumbling feta

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Lamb Diane with Feta and Dill

If you’re after boozy, creamy, gorgeousness as well as a full on exercise in kitschness, then look no further. I’ve always preferred lamb to beef so decided to give some thick cut lamb steaks the old brandy-cream treatment. Crumbling feta

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Bombay toast with peach and tomato salsa

Creamy, oozing with comfort and addictive little stabs of chilli this savoury French toast with an Indian twist is just the dish to take refuge in whenever you’re feeling hungry, tired, skint or all three. It’s a proper serotonin-raiser, whether

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Bombay toast with peach and tomato salsa

Creamy, oozing with comfort and addictive little stabs of chilli this savoury French toast with an Indian twist is just the dish to take refuge in whenever you’re feeling hungry, tired, skint or all three. It’s a proper serotonin-raiser, whether

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BREAD

It’s always the simple things. There’s something so impressive, so comforting and so magical about the transformative alchemy that takes place when the basics of flour, water, yeast and salt are confronted with fire. The olfactory effect of this particular

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BREAD

It’s always the simple things. There’s something so impressive, so comforting and so magical about the transformative alchemy that takes place when the basics of flour, water, yeast and salt are confronted with fire. The olfactory effect of this particular

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Ottolenghi’s Caramelised Garlic Tart

This is Incredible. Make it for someone you love kind of incredible. Can’t wait to make it again and again kind of incredible. Make it in the afternoon and watch it cease to exist by the evening kind of incredible.

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Ottolenghi’s Caramelised Garlic Tart

This is Incredible. Make it for someone you love kind of incredible. Can’t wait to make it again and again kind of incredible. Make it in the afternoon and watch it cease to exist by the evening kind of incredible.

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The Great British Bloody Mary Challenge

Bloody Murder.  Ruddy Mary and Bloody Maureen. Whether you like your poison with sake, wasabi and black vinegar or Guinness instead of vodka; there are some deliciously expletive variations on the classic combo of tomato, spice and vodka. Monday night

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The Great British Bloody Mary Challenge

Bloody Murder.  Ruddy Mary and Bloody Maureen. Whether you like your poison with sake, wasabi and black vinegar or Guinness instead of vodka; there are some deliciously expletive variations on the classic combo of tomato, spice and vodka. Monday night

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Flavour Behaviour – The Evening Standard/The Guerilla Scientist’s Flavour Feast

Hello. I’m delighted to have been featured in an Evening Standard article about the behaviour of flavour and eccentric food combinations written by the brilliant Liz Hoggard. You can read all about it here. Sampling a crazy feast at The

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Flavour Behaviour – The Evening Standard/The Guerilla Scientist’s Flavour Feast

Hello. I’m delighted to have been featured in an Evening Standard article about the behaviour of flavour and eccentric food combinations written by the brilliant Liz Hoggard. You can read all about it here. Sampling a crazy feast at The

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Hashi Cooking Class

Let’s face it, a lot of cookery classes can be a bit of a let down can’t they? Far too often you have all the exciting, fun bits done for you, while you’re left feeling more than a little bit

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Hashi Cooking Class

Let’s face it, a lot of cookery classes can be a bit of a let down can’t they? Far too often you have all the exciting, fun bits done for you, while you’re left feeling more than a little bit

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Wahaca

When did it all get so manic? I find myself with so little time on my hands these days that I rarely make it to foodie launches or parties anymore. In fact, I hate to admit it, but I’m rapidly

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Wahaca

When did it all get so manic? I find myself with so little time on my hands these days that I rarely make it to foodie launches or parties anymore. In fact, I hate to admit it, but I’m rapidly