Category Archives: meat
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
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
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!
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
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
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,
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,
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
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
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
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
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
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
Pot roasted lamb and turnip curry
I’ve got really into pot roasting lately and had been thinking about making this dish for ages. I wanted to experiment with the combination of robust curry spicing and the technique of browning off a choice hunk of flesh before
Pot roasted lamb and turnip curry
I’ve got really into pot roasting lately and had been thinking about making this dish for ages. I wanted to experiment with the combination of robust curry spicing and the technique of browning off a choice hunk of flesh before
chilli-cumin lamb skewers
Cumin isn’t really a spice you’d associate with Chinese cooking is it? However, head for the more Islamic districts of North West China and these cumintastic lamb skewers are all the rage. Sadly, I’ve never had the chance to check
chilli-cumin lamb skewers
Cumin isn’t really a spice you’d associate with Chinese cooking is it? However, head for the more Islamic districts of North West China and these cumintastic lamb skewers are all the rage. Sadly, I’ve never had the chance to check
Roast Grouse, Giblet Gravy, Bread Sauce and Game Chips
About a month ago a very lovely friend presented me with a couple of grouse from Allen’s of Mayfair. I was excited, having never eaten the stuff before. I tend to associate grouse with the very posh and faintly eccentric.
Roast Grouse, Giblet Gravy, Bread Sauce and Game Chips
About a month ago a very lovely friend presented me with a couple of grouse from Allen’s of Mayfair. I was excited, having never eaten the stuff before. I tend to associate grouse with the very posh and faintly eccentric.
My Gran’s Chicken Curry
There are hundreds of recipes for chicken curry. This is the stuff I was brought up on. Think aromatic delicately spiced meat, chunks of tender, melt-in-the-mouth potato in a thin and deeply savoury gravy. The complex layers of flavour are
My Gran’s Chicken Curry
There are hundreds of recipes for chicken curry. This is the stuff I was brought up on. Think aromatic delicately spiced meat, chunks of tender, melt-in-the-mouth potato in a thin and deeply savoury gravy. The complex layers of flavour are
Swine Flu Snacks
While of course, I am fully aware that eating pork won’t give you swine flu, as a (bad) Muslim I have always felt a little bit guilty about eating our porcine friends. It’s such a shame that some of our
Swine Flu Snacks
While of course, I am fully aware that eating pork won’t give you swine flu, as a (bad) Muslim I have always felt a little bit guilty about eating our porcine friends. It’s such a shame that some of our
Bengali “Moussaka”
I make absolutely no claim to the Hellenic qualities of this in any way whatsoever. Far from it. “Baigun bortha” is a classic Bengali mash-up of flame-roasted aubergine-flesh, coriander, lemon, garlic, mustard oil, cumin, chilli and salt. As a major
Bengali “Moussaka”
I make absolutely no claim to the Hellenic qualities of this in any way whatsoever. Far from it. “Baigun bortha” is a classic Bengali mash-up of flame-roasted aubergine-flesh, coriander, lemon, garlic, mustard oil, cumin, chilli and salt. As a major
Lemon, Sage and Garlic Roast Label Anglais Chicken
I decided to splash out on a whole chicken last week. Label Anglais are the Rolls Royce of the chicken world. They are raised slowly and allowed to mature, and celebrity chefs make glowing references to them.Although they are
Lemon, Sage and Garlic Roast Label Anglais Chicken
I decided to splash out on a whole chicken last week. Label Anglais are the Rolls Royce of the chicken world. They are raised slowly and allowed to mature, and celebrity chefs make glowing references to them.Although they are
Karaage Chicken and Jalapeño wraps
I went to a talk by Neil Boorman at the inspirational Affluenza exhibition. It was a great talk and I came away feeling super-sensitive to all the adverts I numbly absorb every day. Whereas Boorman’s
Karaage Chicken and Jalapeño wraps
I went to a talk by Neil Boorman at the inspirational Affluenza exhibition. It was a great talk and I came away feeling super-sensitive to all the adverts I numbly absorb every day. Whereas Boorman’s
Sichuanese Tofu with Beef
This is my take on a Fuschia Dunlop recipe, it’s simple to prepare and manages to be simultaneously hearty and deeply savoury. I love the fact that she studied Sichuanese food out in China and has such an obvious passion
Sichuanese Tofu with Beef
This is my take on a Fuschia Dunlop recipe, it’s simple to prepare and manages to be simultaneously hearty and deeply savoury. I love the fact that she studied Sichuanese food out in China and has such an obvious passion
Gastrogeek 