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TIE UP TO SOME HOT THAI

14/10/2013 By
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  This week my table is set in Thailand, with three recipes from a chef-friend from that delightful country.   Be warned, though, this food can be hot – though you can make dishes like this as hot or “not hot” as you like. I think most, probably all of the ingredients are readily available. Be […]

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TO FRANCE AGAIN…..and why not?

11/07/2015 By
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  An invitation to a tasting of some good red Burgundies serves to remind me, at least, that as far as food and wine are concerned, no-one beats the French. Thousands upon thousands of us still make the pilgrimage every year to that lovely country to sample its wares. And they are as good as […]

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Two Super Special Seafood recipes

10/10/2013 By
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  Take my word for it, you won’t find any ready-meal that can compare with either of these two totally scrummy fish platters. We have access to the finest ingredients for them, too. Norfolk crab and locally caught white fish for a start. You can use fresh prawns, too, for the “Walewska” (pronounced “vall-ess-ka”). If […]

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