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...
Cooking School Newsletter 05 February 2014
Hi all If weather reports are anything to go by, this weekend looks like another wet one. The best solution to a rainy day, we...
Venison, Parma ham and mushroom lasagne
This rather extravagant lasagne was found on a slow food tour in Italy by Gordon Wright, author of Veld to Fork. This is what Gordon...
Cooking School Newsletter 22 January 2014
Hi all, Summer is the best time of the year to get outside and soak up the sunshine with good food and friends. A great...
The bugger-the-bun burger
Aubergines are quickly becoming a house hold name. Their new-found status as part of the super food group has this purple delight being used in...