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Higgidy Chilli Beef Pie with Black Treacle
When is a pie not a pie? When it’s this Chilli Beef Pie with Spiced Potato Wedges from Camilla Stephens’ splendid ‘Higgidy Cookbook’. Camilla is the founder of Higgidy, which you may have seen in the...
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Jamie Oliver’s Leftover Pork Ragu
This recipe comes from Jamie Oliver’s ‘Money Saving Meals’. I’ve cooked it a couple of times because the kids love it. It’s spicy, rich and very tomatoey. It’s a great way to use up a hunk of leftover...
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‘The Stag’ Jacob’s Ladder Beef Short Ribs
I had these quite astonishingly soft and meaty beef ribs at a pub called The Stag in London, NW3. I was so blown away by them that I virtually begged the chef , John Kent, to share his recipe with me....
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Heston Blumenthal’s Braised Pork Belly with Crackling
Weekends are for cooking. This is a fact. So what better way to take up the entire weekend than by cooking a Heston Blumenthal masterpiece: Braised pork belly with crackling. Brined for 12 hours,...
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Suckling Pig Vindaloo
I recently had the most astonishing Suckling Pig Vindaloo at a restaurant called Gymkhana in London’s West End. It was nothing like the mouth-singeing vindaloos of my youth: this had heat, but an...
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The Stag’s Root Beer Pork Ribs with Shaved Fennel Salad
The Stag in Hampstead, NW3 is a great boozer, with great beers, great staff, great food and the best ribs I’ve ever eaten in a pub – so I attempted to re-create them at home (with thanks to their...
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Hare Ragu with Pappardelle
I’ve got another new butcher on the block – Paul Cramer, in Camden, north London. I stumbled across him as I was wandering around waiting for my son to finish his guitar club – and I am very glad I...
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Smoked Chilli with Borlotti Beans and Fennel Seeds
There are three secrets to this extraordinary chilli: frying half of the minced beef until it is crispy; grinding fennel seeds to add to the spice mixed to give it an aniseedy lift; and replacing...
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Easiest Ever Chinese Roast Duck
This is, quite simply, the simplest Chinese-style roast duck you will ever make. The skin is crisp and golden; the flesh moist and fall-apart. It’s heaven. And you only need two ingredients! (Although...
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Chicken Liver Ragu with Pappardelle
Chicken livers, it has to be said, aren’t everybody’s cup of offal. My wife, case in point, positively hates them and has even threatened divorce if I ever fed them to her. Now, I do love my wife, the...
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