Croissants

Croissants tend to be quite hit and miss when you buy them. In most cases, they are never as good as you remember – too dry, not flaky enough, lacking in ‘yum’ etc. The best way to avoid disappointment is to make them yourself… and it isn’t even that difficult! The main ingredient in making…

Black Pepper Tofu

We have all experienced it. You place the food in your mouth; you like the taste and it isn’t too spicy; you swallow it and take another bite; the heat begins to build… and build … suddenly you are regretting your choices. A deep regret that a glass of water will do nothing to placate….

Chocolate Ring Biscuits

Whenever someone brings in a Fox’s biscuit selection (other biscuit selections are available), the first ones to go are the chocolatey ring biscuits. The other biscuits are nice but there is something about shortbread with an obscenely thick layer of chocolate that just can’t be beaten for most people. The recipe below is my take…

Korean Rice Bowls

Rice bowls have become increasingly popular over the past few years. Whether that is because of their instragramable appearance, their healthiness (content dependent of course) or even just because they are an easy meal which can be eaten hot or cold I do not know, but whatever the reason they are a fab dish to…

Tiramisu Swiss Roll

As I have said several times in the past, there is a bizarre mystique that surrounds many baked goods causing people to believe that they are too difficult to make at home. The swiss roll is one item which has been given this reputation by nefarious rumours but is far simpler than you may imagine….

Roast Chicken with 40 Cloves of Garlic

Almost everything I cook (which is savoury) starts with the same two ingredients: onion and garlic. Garlic is everywhere. Its pungent smell and flavour make it a popular seasoning for food as comparatively little is needed to impact the overall flavour. What I find a shame, however, is how rare it is for garlic to…

Pastéis de Natas

I thought that I didn’t like custard tarts. It turns out that I was just unfortunate enough to have never tried these absolutely divine creations. A rich, cinnamon and vanilla egg custard encased in shatteringly crisp, flaky pastry turns out to be just thing to make you feel better after a stressful day… or anytime…

Mushroom Carbonara

I feel that for my own health and safety, in what is quite possibly a vain attempt not to be taken out by the carbonara mafia, I should start this post by saying that THIS IS NOT A TRADITIONAL CARBONARA. I will explain how to make the classic version of this dish but, for those…

Almond Cake Petit Gateaux

Petits fours are some of my favourite things to bake. Meringues, macarons and petits gateaux; there is just something about miniature baked items that is ultra satisfying. They are often layered or glazed and look so appetising that it’s lucky that they are traditionally served at the end of a meal when you are full,…

Fishcakes

When I was younger, and to an extent still today, I would always choose fishcakes over battered fish. My main issue with deep fried fish was that the skin was incredibly slimy – which is gross. Why would I choose to have slimy fish when I could have delicious fishcakes? The main problem with commercial…