Real Spanish Food – Fideuá

Real Spanish Food – Fideuá

I was honoured and excited to be invited for lunch by a Spanish friend, Vicente. He had often talked to me about his recipe for Fideuá – a Valencian dish similar to paella but using pasta instead of rice. As is usual in Spain we were blessed with glorious sunshine and...
Easy Mac & Cheese

Easy Mac & Cheese

  Someone told me the other day they had heard about a secret, simple way to make one pan Mac & Cheese on the stove and asked if I had heard of it…I burst out laughing! I gave them this recipe for easy Mac & Cheese and they slapped their head with a Homer...
BBQ Season Part 4 – Make your own barbecue sauce

BBQ Season Part 4 – Make your own barbecue sauce

After last weeks dry rub recipe, this week we will tackle BBQ sauce. Sure, you can get an untold amount of bottle sauces in shops and supermarkets now, but there is real kudos if you can make your own delicious, sticky sauce. I guarantee your BBQ guests will be super...
BBQ Season Part 3 – How to marinate ribs

BBQ Season Part 3 – How to marinate ribs

There is nothing quite like BBQ ribs, succulent flavoured meat on the bone. In the USA ribs are a stalwart of BBQ competitions, and there are many rib recipes and variations. There are two methods to marinating ribs, wet or dry. Wet is the sticky BBQ sauce which we...
BBQ Season Part 1: Burgers

BBQ Season Part 1: Burgers

Now that summer has seemed to have finally reared its head in this Great Britain of ours and across the Northern Hemisphere, the smell of lit BBQs is filling the air down almost every street. Men across the country who would never usually dream of cooking will push...
Naga lamb curry – recipe

Naga lamb curry – recipe

This recipe uses the Naga Jolokia chilli (the clues in the name!) otherwise known as the Ghost pepper. For those that don’t know, the Naga chilli is the hottest chilli on the planet. To put that in perspective it is over 400 times hotter than Tabasco! This means the...