Author Archives: headchef
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
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
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
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
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
Breakfast Burritos
SonA wanted one of these monsters with custom bacon tortillas for Christmas Eve breakfast. I didn’t quite have the time (or the stomach) for that, so I simplified… Makes 3 burritos. Ingredients: 1 huge potato (or 3 small ones) 1 … Continue reading
RoxBurger review
A welcome addition to Lee High Road in Lewisham, London SE13: a new upmarket burger place called RoxBurger. It’s small but nicely-decorated inside, with a ‘lounge’ upstairs that you can use for larger groups. The menu is pretty short, but … Continue reading
Spicy pork goulash
This was perfect meal for a wet and not-at-all warm half term supper. Adapted from Jamie at Home. Serves 4 hungry young hippos. 1kg pork shoulder, skin-on, seasoned with salt & pepper 1 or 2 onions, thinly sliced some fresh … Continue reading
Middle Eastern medley
Just made the most delicious chicken to go with a small Middle Eastern medley… made with some spices from Jerusalem. Serves 2 2 chicken breasts, cut into strips 2 or 3 tsp of zatar (a mix of thyme, marjoram, oregano, … Continue reading
Goan fish curry
This is adapted from a recipe in Rick Stein’s Fruits of the Sea – only we didn’t have conger eel or tamarind – though if Waitrose do a line of ‘ESSENTIAL conger eel’, I wouldn’t be entirely surprised. This is … Continue reading