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March 2016

Côte de boeuf

  A truly indulgent meal a deux- this is simple and delish. 1 côte de boeuf- it will probably be about 1kg with the bone in 1 tablespoon horseradish paste Sea salt and cracked black pepper Glug of Olive oil Preheat your oven to it’s highest temperature. Season the mammoth steak liberally, mix the olive oil and horseradish together and smear all over the beefy beauty. Put the steak in the …Read More

Tomato Chutney

Tons of toms? Here’s what you do. Gather all your tomatoes together- we had a mix of cherry, sunblushed and beef.About 1kg in total. Chop roughly, mix with some shallots (200g), coriander, mint, salt, pepper. Place in a heavy saucepan along with brown sugar (200g), red wine (200ml) or cider vinegar (200ml) and cook for about an hour until it’s all mushy and lovely. Drain if necessary and let cool …Read More

Sweet Chilli Sauce

  Come here til I tell you! With a surplus of chillies, the temptation was just to freeze them and use from frozen as needed. But creativity got the better of me and I decided to use them for a jam. It ended up runny, so I’m calling it a sauce. Drawing on many inspiring sources, I decided to let them all wash over me and see what the end result …Read More