This carrot and chickpea curry is a proper corker of a dish. It was born of the result of a glut of carrots a few years ago. Seriously we grew tonnes of them, so many that we even tried to make carrot wine. Don’t do it! Seriously! This carrot curry, on the other hand, comes highly recommended.
As is usually the case here, this easy stuffed mushrooms recipe follows hot on the heels of other mushroom recipes. This one in the main is designed to be a super quick mid-week chuck it together meal.
Fesenjan is a rich and unusual stew from Iran. Containing both walnuts and pomegranate molasses and honestly not much else it makes for an odd recipe, but one that tastes fantastic.
I love this chicken liver ragu recipe, simple, tasty, hearty and dirt cheap to cook. Basically, it is the perfect dish for just after Christmas when we have all spent our pennies and it is dark and cold outside!
Us Brits are rather fond of a good sausage. One of the first things I taught myself to make when we moved to Hungary was a good British Homemade sausage. This Cumberland sausage recipe is an extension of that.
As far as I am concerned radicchio is the perfect winter salad leaf and is at the heart of this Radicchio based chicken salad.
You could be forgiven for thinking me and pork chops have a thing going on because these honey mustard pork chops join an ever-growing list of pork chop recipes. I don’t care how they come they really are one of my favourite things to cook.
I am a real advocate of moderation when it comes to consumption, these super crispy fried chicken wing definitely fall on the side of indulgence. Now indulgence is fine, so long as it is not a permanent state of being.
My wife has been bending my ear for weeks to come up with a new dish to serve over polenta and this Mushroom Ragu is the sign of my capitulation. To be honest she even started hinting in the height of summer. She just lurves polenta!
These slow roast duck legs are cooked in the most incredible sweet and sour date and tamarind sauce. This recipe has some serious cohones in the flavour department.