The quail were finger-licking good and inspired me to search out some of these tiny, tasty birds. Tipping my hat to the maestro, I adapted a recipe from Ottolenghi - The Cookbook and served it with his suggestion of mograbiah salad.
My search for London's best Bloody Mary happened completely by accident. I was out one evening and couldn't think what I wanted to drink, and perhaps feeling a little overloaded on sugar, I opted for the least sweet thing on the menu. From that point onwards I would order a Bloody Mary wherever I went.
Did you see the Live Show? The Food Tube team smashed it on Monday night pulling in our highest live audience to date thanks to some star turns including Jamie, Hugh Fearnley-Whittingstall, Kerryann, DJ BBQ, Gennaro and Michael from Vsauce.
To some, a cocktail is something that comes in a particular glass - notably the 'V' shaped martini glass. To others it has a traditional definition - that of a spirit (or liqueur) mixed with sugar, bitters and water (usually ice). Most see it as a mixed alcoholic drink though - but usually in a 'fancy' sense.
There have been spooky goings on a plenty at Food Tube HQ this week with Jamie Oliver getting his teeth into a gruesome recipe, a headless chef putting that left over pumpkin flesh to good use and the ghost of school dinners past making an appearance.
This is a really good way to use Italian sausages. They have lots of flavour as they are a mixture of cured and fresh pork. By taking them out their skins you have an instant mince which can cook very quickly. The addition of a tablespoon of cream just finishes of this sauce perfectly.
Today we have swagger in the kitchen. We appreciate the instinctive flair of Nigel Slater... Slater's relaxed cooking style and the seasonal, straight-from-the-garden, food he champions chimes with our increased desire to use ingredients when they are at their best.
Well well well, it turns out that Smash Chips are pretty goddam amazing! Light, crunchy, fluffy; all kinds of win... the chicken is also gloriously awesome: flavourful, crunchy, nom nom nom.
Jamie answered the question on the lips of households across the globe - how do you make the perfect fluffy rice? The answer is just a click away and before you say it, yes that is a very large teaspoon...
Who would have thought that making cheese could be so simple? Hardly any special ingredients or equipment are needed and it's just a bit of patience and a couple of hours in the kitchen before you start producing cheese that tastes as good as it looks.
It looked like a bloodbath outside the back door and inside the kitchen was no better. There were gory pools of liquid spreading slowly across the paving stones and suspicious stains on the worktops.
Chocolate Week - an entire week dedicated to chocolate all over the UK. This week is a close second to Christmas with my family in my list of times of the year full of awesomeness.
Italian cooking is my favourite type of food, pizza and pasta, but tiramisu is not something that normally sends me salivating over the dessert menu.
I would say that I'm one of those people who enjoys cooking, but has never really found the knack of following recipes. Perhaps it's the designer in me, but when I'm left alone in the kitchen, I always have the urge to get creative and result in a recipe far from the picturesque concoction in a recipe book.
What a mouth-watering week for Food Tube. Not only have we busted out a brand new bunch of tasty videos but we've also been tickling digital taste buds with the launch of Jamie Oliver's Food Tube on Twitter.
'Only the pure of heart, can make good soup'. So says a little man named Ludwig van Beethoven. In fairness, I am not sure whether he is the soup expert, but his comments certainly don't say much about the makers of canned, dehydrated, pouched and chilled soups.