Cooking adventures in a Peckham kitchen.
Tales of an amateur cook training to be a chef at Le Cordon Bleu.
Organs, glands and body bits
Taking a moment to reflect on where I’m at before Monday comes and Intermediate Cuisine starts.
Passed and pooped. Basic Cuisine comes to an end. Intermediate next.
Slow-roasted mutton on sautéed Brussels sprouts and leeks, cheesy buckwheat served with buttered green beans
Poached egg on wilted spinach and sourdough toast, smothered in mornay sauce
Warm bagels filled with crispy bacon, fried egg, and lettuce wilted in butter, garlic and a sprinkling of blue cheese
Ham hock braised in beer with junipers and honey.
Crunchy romaine lettuce and succulent chicken slathered with creamy caesar dressing, topped with crispy bacon and chicken skin.
Warm, succulent salt beef on a toasted bagel slathered with cream cheese, dill and jalapeño pepper.
Rich and oaty haggis on peppery swede mash topped with a dollop of creamy whisky sauce.
Slow-cooked feather blade of beef delivers rich beefy flavour and amazing melt-in-the-mouth texture. And it’s a cheap cut.
Welsh bakestone bread, toasted, with thin and crispy bacon, poached egg and homemade hollandaise sauce. Sprinkled with chilli flakes.
Roasted carrots with onion, kale and chickpeas in a sauce made with cashews, garlic and stock.
Smoked chicken taco with vinegary hot salsa macha, avocado, coriander leaf, salty cotija cheese and sweet pickled red onions.
Delicious, healthy and vibrant green soup topped with crispy bacon, a sprinkling of toasted pine nuts and a dollop of homemade crema.
Sous vide old dairy cow fillet from the Basque region of Spain, supplied by Turner & George.
Irish soda bread is so tasty and you can make the dough in a few minutes. No proving needed. Just 30 minutes in the oven then eat.
Letting the flames lick the chicken for the last few minutes in the Drumbecue.
Fresh and creamy with a little tang. It’s so easy to make.
Made with riced cauliflower, eggs, oregano and smoked cheese. Really tasty and a very moreish snack that’s healthy too.
A 6.5kg packers cut brisket with a smoked coffee and cilli dry rub after 11 hours in the oven.
Try resting your steak on a slice of toasted sourdough to create the best beef dripping crouton.