I know it looks like there are a lot of steps here, but this really is very easy and quick. I love the mix of different flavors and textures. Quantities given are for 2. [more]
This is an essential tapas dish of prawns (shrimp in the US) in garlic and chilli — well I hope it is; my Spanish is somewhat dubious. I’ve seen it on some menus as Gambas al pil-pil , … [more]
To describe one of these as a grater is to describing the Mona Lisa as a painting. These are engineering masterpieces. No grater grates better than these - something to do with chemical etched … [more]
I’ve got really into this idea recently. Basically, you just wrap some vegetables in an aluminum foil parcel and throw them in the oven with whatever else you are cooking. I’d seen this … [more]
I know it is a bit odd a Brit publishing a fajitas recipe, but this is the result of many years of extensive research both in restaurants and on the Web. Fajitas are a very serious business. I think … [more]
Want to know the secret of a great sandwich? It’s all in the bread to filling ratio. OK, so maybe there’s a bit more to it than that, but I see so many people fail at this most basic … [more]
This was the first thing I learned to cook. In fact for a while it was the only thing I knew how to cook. I used to make all sorts of variations on it. Whenever we had leftover roast meat of any kind … [more]
My wife made up this sauce for the kids which is pretty cool as she is usually a recipe by numbers kinda gal. They didn’t like any of the tomato sauces we purchased or any that I made — … [more]
create
