Cooking School Newsletter 6 March 2014
Hi all We are all so excited about the new ventures taking place at Wickedfood Earth. From the market every Saturday to the new country...
Calf’s Liver with Dubonnet and Orange
This recipe is based on a recipe from our cookbook of the week, Odd Bits Jennifer McLagan amazing cookbook. It is her interpretation of one of England’s...
Odd Bits How to Cook the Rest of the Animal
With the ever-increasing price of meat, especially the prime cuts, plump chops, rump etc, it’s good to know that there are more economical parts of...
Pork chops with spicy Adobo Mexican paste
Adobo is a Mexican paste made from dried chillies, herbs and vinegar. There are many versions of Adobo with added cloves and bitter orange juice...
Salt Sugar Smoke
“I am a home cook,” writes Diana Henry, and this is the approach she takes in Salt Sugar Smoke. “I have done everything in this...