Monthly Archives: February 2010

  • Butchery Class at Allens of Mayfair

    February 2010

    Food classes are all the rage; I’ve been a dedicated student of  ham school, pig school, steak school and currently,  wine school. I never miss a chance to learn a skill from an expert and I was nothing short of ecstatic to be invited to a butchery class at one of London’s most renowned: Allens […]

  • Recreating The Bobcat Burger

    February 2010

    It used to be the case that I was in the minority; my obsession with burgers and their buns has been a long time raging. Now every London blogger, their partner, pet and best mate seems to be fixated on them. My main issue was always the bun, which was what led me to arrange […]

  • Beef Ragu Papardelle with Gremolata

    February 2010

    Few things wrap themselves around pasta quite like the ragu. Three and a half hours of gentle simmering and that meat is ready to embrace every fold, nook and cranny of carbohydrate. You wait a long time for it to collapse, reduce and intensify and so a generous portion is essential as a reward. When […]

  • The Best Chicken Sandwich of My Life…

    February 2010

    FACT. I was more excited about this sandwich than I was about the dish that made it happen – chicken with 40 cloves of garlic. That’s the kind of tunnel vision you find yourself dealing with when you’re a sandwich obsessive; always focused on where the next fix is coming from. It wasn’t just the […]

  • Chicken with 40 Cloves of Garlic

    February 2010

    I’ll admit from the off that I was slightly scared. Not by the quantity of garlic you understand – of course it mellows considerably with roasting – but by the oil; 250ml of olive oil settled into a deep golden pool in the bottom of my battle scarred roasting dish. I did consider slashing the […]

  • Chicken Pie for Lurpak

    February 2010

    I have been asked many times to name the ingredient I cannot live without. The answer has always been the same: butter. Fat makes things taste good and we all know it. Crumpets oozing with butter that dribbles down your chin with every bite; a roast chicken smothered and crisped and dipped in the buttery […]