Tonkatsu with curry and rice

I’ve written about tonkatsu before in the past, and I’ve written about Japanese curry too. Continue reading


Fuchsia Dunlop’s red-braised beef with tofu “bamboo”

Another Fuchsia Dunlop recipe from Every Grain Of Rice. As she writes in the introduction to the recipe this   Continue reading

Beef and mushroom daube

A daube is a casserole or stew, basically. The word is French and covers all manner of different dishes that all share a few basic ideas. They involve cooking meat, usually beef, for a longish period of time over a low heat, together with wine, vegetables, aromatics and other seasonings and herbs.

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