potatoes

Coq au Vin. Revisiting a Classic: No. 1

Coq au Vin. Revisiting a Classic: No. 1

Coq au Vin, such a classic French dish, and one that I adore. Recently I realised it’s a dish you dont see around much anymore, and certainly not on restaurant menus. Maybe its gone out of fashion, considered boring perhaps – who knows? I tend to think however, no matter what the latest food fad, classic dishes like this are important to have in your repertoire. They are perfect with the right glass of wine, and are not too hard to make, provided you have a great stock, which I’m sure you’re sick of hearing about; I know I go on about it, but its important, so I have included it in the recipe below. Just remember, it’s a stew really it is.

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Anytime Hash

Anytime Hash

I really don’t like to waste food it’s just not in my nature, so when I find myself with a few odds and ends in the fridge I throw it altogether and make a kind of a hash – this time literally. I like it for dinner with some Greek yoghurt drizzled on top, and with a sprinkling of my homemade Dukkah. The secret is to cook it evenly.

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