Twice this week I've needed some hard boiled eggs. Once for Kedgeree and once for sandwiches - so I'm taking that as a sign and here is how I do it. Not surprisingly, it begins with the egg. I buy free-range - always. It's more expensive but if you've ever seen the … [Read more...]
Hollandaise Sauce
No-one needs Hollandaise, but wouldn't life be a poorer thing without it? It's one of the five 'mother' sauces in French Haute Cuisine and I suspect that's why it's got the reputation as 'difficult' - but if you resolutely refuse to be star-struck, it really isn't a diva to … [Read more...]
Scotch Egg
The holy grail of the Scotch Egg is a runny yolk when you cut it open. How proud am I!!!! As with all dishes of antiquity there's controversy as to who first created it. Fortnum and Mason's in London claim they did - in 1738 - as a portable snack for wealthy travellers … [Read more...]