First steam the broccoli to your liking – ideally until there is still a bite.
Then in a big smoking-hot frying pan, throw in the drained broccoli wi(...)
Put your cider vinegar, condensed milk and mustard powder in a jam jar with a tight fitting lid and shake to the high heavens. Don’t worry if it looks(...)
Slice your chicken breasts in half lengthways but not all the way through – like opening a page of a book, leaving a little hinge.
Put the breasts in(...)
Dry out the porchetta skin, preferably in the fridge overnight.
Take the meat out of the fridge three hours before you want to cook it.
Bring a pan of lightly salted water to the boil. Add the beans and cook for two to three minutes. Peel the blood oranges and cut them into segments.&n(...)
Checking the bookings for St Valentine’s Day in the restaurant always makes me think of Noah’s Ark: it’s all tables of two. I love working on Val(...)
Put the cream in a saucepan with the sugar and gently heat, stirring vigilantly, until the sugar has melted. Be careful as this can boil over very qui(...)
Legend has it that the British explorer Sir Walter Raleigh brought the potato to Ireland, planting it at his Irish home (or plantation even), Myrtle G(...)
Place all your ingredients in a food processor and blend until smooth – Bob’s your uncle.
Place all the marinade ingredients in a bowl and stir together. Pop the pork chops in a container or a zip lock bag and cover with the mix(...)
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