My black pudding bonbons have become famous. They started off as a humble Glamorgan sausage (a Welsh vegetarian croquette made of leeks and cheese). Then I introduced my old friend, the mighty black pudding and experimented a lot before I perfected the recipe.
Fresh, homemade pesto is one of the greatest ingredients I like to have stored in my fridge. One would usually think of basil pesto, however I recently experimented with another beautiful green vegetable cavolo nero.
I'm handing you a hot potato here as all the experts say you should make the dough for the gnocchi while the spuds are still warm. Cue burned fingers, but they're right, it does produce a lighter result.
Did you know that avocado is a creamy fruit - also known as butter fruit - that is grown in warm climates? Avocados are staples in Mexican and South American cuisines. It's the only fruit that provides a significant amount of monounsaturated fat - the healthy kind.
The key flavours to this dish are lemongrass and Sichuan pepper. In Mauritius we call lemongrass 'citronelle' and we use it a lot in desserts, cocktails and in sauces and in Asian cuisine it is integral to any paste - like Thai green and red curry paste for example.
Renewal of nettle interest may be associated with times of subsistence but I like the idea of cooking with ingredients from times when folk lived from hand to mouth - cooking with simple foods that are readily and freely available to everyone.
Of course as a maker and baker of a lot of kid's cakes I do love Oreos for their ability to imitate soil once whizzed up in a food processor. But these homemade Oreos are not for that. Oh no, they're for dunking and munching. Two noble pursuits in the world of biscuit eating.
Considering how good these taste and how pretty they look they really are flippin' easy. You can use whatever dried fruit and nuts you've got lying around: sultanas, hazelnuts, apricots and pecans all work brilliantly.
I suppose the idea of calling a restaurant Percy & Founders is that it sounds upmarket, established, classic. A bit like Farrow & Ball, Abercrombie & Fitch, Crabtree & Evelyn. You conjure up a place of tradition, been round for ages, created back in the Victorian era by two geniuses.
Summer is coming so it's time for a lemon and coconut cake. If coconut isn't your thing then make a simple buttercream filling instead. I've kept the coconut away from the main cake as I know some folks aren't keen on it. I however am a coconut fiend.
We know what it's like - you clock in after a long week at work and all you want to do is pick up the phone, dial your local curry-chinese-pizza-thai-turkish takeaway and indulge in some naughty nibbles. RESIST! You can cook incredible dishes for a fraction of the price, triple the flavour and all in the time you're left waiting for the doorbell to ding.
Pearl barley is something I always have in the cupboard but rarely use. It'll be making regular appearances from now on because I loved the taste and texture in this salad.
Keen to put the 'grr' into great food, Jamie is working alongside the Moshi Monsters to encourage children to get into the kitchen. We firmly believe that the more children learn about what they are eating, the healthier they will be.
if you are coeliac, gluten-intolerant and want to treat your family, I really recommend these bars which are sticky, delicious and will go down well with any age!
Jack by the Hedge may be described as a groupie; find one plant and it is probably the start of a lengthy border.Reference to Jack (Jill gets an occasional look in) in folklore means common, its inclusive, there for everyman (or woman). Jack by the Hedge is well named.
I like the flavour combination of the raspberries with the rhubarb, though of course you can mix and match using whatever you have handy, or be a purist and just stick to rhubarb alone (no pun intended).