Chicken roasted with peas

I’ll own up immediately. I got the idea for this from Nigella Lawson’s new BBC TV series. However, Continue reading


Chicken schnitzels with lemon and caper butter

Regular readers of this blog will no doubt know that I love cooking and eating breaded fried meat items. Goujons, escalopes, tonkatsu, schnitzels, Continue reading

Sirloin steak with a warm “Niçoise” salad

It isn’t a real Salade Niçoise because it lacks some of the essential ingredients, and also, it has some warm ingredients and the salad isn’t mixed together. However, Continue reading

Sunday roast – this week it’s pork.

Loin of pork, to be precise. It is a lovely joint, the same as the piece that the butcher cuts the chops from, but you really want the spine bones (known in butchery terms as the chine bone) at the bottom removed, to make carving easier. Of course, Continue reading