Author Archives: headchef

Bonne Dimanche breakfast toastie

Ok, this is about as French as cricket, but I was listening to fip as I was eating this, and the presenter wished her listeners a ‘bonne Dimanche’. Bonne Dimanche indeed. To feed one person you will need: 2 slices … Continue reading

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Pea, prawn & mint risotto

Dead quick and easy risotto. This was utterly delicious. Serves 2 very hungry people, or 3 normal people. You will need: 200g risotto rice a large mug full of frozen peas half a large onion or 1 small onion 1 … Continue reading

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Chipotle baked beans

This is the easiest thing in the world. And we love easy at Suppertime! You will need 1 tin of Heinz baked beans half tsp of cumin half tsp ground coriander half tsp smoked paprika (or less – this makes … Continue reading

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Fusion Chilli

I love chilli. I love filling, meaty feasts like Jamie Oliver’s brisket chilli. I also love the fast-food flavours of Meat Liquor’s genius layover chilli, as used to great effect in their Chilli Cheese Fries. Tonight I combined the two. … Continue reading

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Kut-price kurrywurst

Okay, I’m not proud of this. In fact, I’m quite ashamed. I wasn’t even full of K├Âlsch as an excuse. I can merely blame the Meat Liquor cookbook and Son A for making me make Currywurst. Serves 4. You will … Continue reading

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Boy vs Food: the Brunch Wrap Supreme

My boys are big fans of Man vs Food and Epic Meal Time, and Son B (he’s the happy chappy in our banner, but 12 years old now) decided to have a go at making the latter’s Brunch Wrap Supreme. … Continue reading

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Quick, amazing meatballs with pasta

We all love Ikea meatballs, right? Tonight I decided to skip the mash, gravy and lingonberry jam, and go with pasta instead. But what sauce to make..? I made this up (with a smidge of MEATLiquor-inspiration) and it was plate-licking … Continue reading

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Burger-style bacon sarnie

Bit of a happy experiment – lacking the peanut butter required for a Dead Elvis (Nigella has a healthy version here – healthier than the MEATLiquor book one, at any rate), I decided to make a burger-style bacon sandwich instead. … Continue reading

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Red Snapper

Not, I must admit, the fish. The drink. I have long held it an unassailable truth that the greatest drink in the world is the Bloody Mary. I have strong views on how it should be made (chiefly: no horseradish, … Continue reading

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Spicy red cabbage

The smell of this filling the house on Christmas morning is divine… Half a red cabbage small onion, cut in quarters 5 cloves tsp mixed spice 1 large apple tablespoon dark sugar glass of red wine vegetable stock butter Heat … Continue reading

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