“The sport might-a be expensive, but the game is cheap! Five-a pounds for a brace of pheasant, you can’t-a get a chicken for that!” shouts Italian chef Gennaro Contaldo, long-time mentor of Jamie… Read More
Click here for the recipe It’s funny how memory works. One of my earliest memories was of the Kibworth fish van. We lived on the corner of Main Street in a little house… Read More
On Thursday evening Natalie invited me round for supper. Just to keep you up to date, I shall from now onwards refer to her as Dr Durkin - firstly, because Dr Durkin is… Read More
I never thought that I was that girl who got ludicrously excited about summer holidays. The sort of excitement where you lie out all your clothes on the bed a week before you… Read More
Making macaroons (or meringues or pavlova) means one thing: lots of left over egg yolks. It is possible to freeze them. There’s a problem with that though – it means that at some… Read More
