A seasonal pheasant masterclass

Pheasant Masterclass

It was all things pleasant and pheasant inside the Fifteen training kitchen last Tuesday evening. I must have been reasonably well-behaved at the last blogger’s supper at Jamie Oliver HQ, to receive a second invitation, this time to a pheasant masterclass with Jon Rotheram (Head Chef Fifteen London), Andy Appleton (Head Chef Fifteen Cornwall) and… 

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Recipe: Slow Cooked Beef Brisket with Celeriac Mash and Wild Mushrooms

Beef Brisket-1-5

Slow cooking is a great way to experiment with different cuts of meat and you can always ask your butcher to recommend a cheaper or less well-known piece. This weekend I slow cooked beef brisket for the first time in a lovely rich beef stock with carrots, baby onions, celery, garlic, tomato puree, port and fresh herbs. The… 

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Review: Eat Your Veg by Arthur Potts Dawson

Eat_Your_Veg_arthur_Potts_Dawson_Book_Cover

Move over Hugh Fearnley-Whittingstall, here comes Arthur Potts Dawson with his take on all things veg! New from the Octopus Publishing Group is Eat Your Veg, a cookery book packed full of ideas on how to bring more vegetables to your table - putting veg at the centre of your plate. Arthur Potts Dawson loves his veg and after 25… 

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Simple and in Season on Fabulicious Food! Winter Round-Up Part Two (And Winner!)

Simple and in Season

Here we are again, after rounding up the first half of the Simple and in Season Winter entries, we’re back with Part Two for more seasonal adventures. This time, the theme is definitely orange, with plenty of butternut squash, pumpkin and plenty of fresh, seasonal autumnal cooking… Entries 1-20 are here. 21. Just past the… 

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Simple and in Season Blog Event on Fabulicious Food! New Season Launch – January

Simple and in Season

Simple and in Season on Fabulicious Food! has returned after a short seasonal break. Thank you so much to everyone who linked up to the last round, forty entries, from all over the world, celebrating and showcasing the very best seasonal produce. After lots of umming and ahhing, I’ve decided to keep the format exactly… 

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Provençal Lavender Biscuit and Lemon Cheesecake

I was recently sent a parcel containing some wonderful French ingredients from an area of France called Vaucluse en Provence. The ingredients included a packet of dried lavender flowers, the most INCREDIBLE bright purple lavender biscuits, thyme, sweet bay leaves, a tub of herby Provence tomato paste and a tub of anchovy paste by Les Délices Du… 

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