Pork belly. Braised with garlic and preserved mustard greens overnight with a small bunch of dried chilli just for a little baby kick in the back of the throat. The fat and the meat took on all the flavours from the braising liquid and melted in the mouth from hours of braising.

Adding Tabasco Pepper Cheese to jambalaya gives it a kick of flavour, complementing the spicy chorizo and getting your taste buds tingling. 

A Bolognese is the family favourite recipe, the children’s favourite. Or as they say in Italy, the Ragu alla Bolognese. My recipe for Bolognese or Bolognaise as the British spell it, is rich in flavour and uses beef mince only , but you could use half beef and half pork mince, it’s your choice.

Chicken thighs are so versatile and packed with flavour. Chicken breasts can dry out quite […]

This dish is pretty special.  It uses pork tenderloin which is one of the most  tender and low fat parts of the pig and happens to be remarkably good value.The flavours of brandy, mushroom, tarragon and asparagus work exceptionally well with the pork.  It makes for a grand centrepiece on any dining table but is surprisingly simple to put together.

If you have a spare 15 minutes and want to eat some genuinely satisfying food, try any of the recipes below. Enjoy!

“This is the nicest thing you have ever cooked!” my girlfriend stated when I presented her with this. I was a bit gutted that a humble soup was deemed my greatest creation…. but one spoonful of this silky and luxurious soup and I had to agree, it was up there. 

I recently had the pleasure of having dinner with a dazzling trio of PR ladies […]

New research from the RSPCA shows the majority of us (56%) care about animal welfare but find higher welfare picnic foods hard to find. As part of a campaign to address this problem, the RSPCA has teamed up with Richard Johnson, TV presenter and food writer, to encourage more people to roll up their sleeves and make their own higher welfare picnic food.

A few weekends ago, I was in the Boiler House Food Hall on Brick lane and had my first taste of Venezuela…and it was good! I probed the stall owner for the recipe for his outstanding slow cooked orange pork, but a reticence to divulge a family secret meant I walked away empty handed. So, I had to invent this recipe from the flavours I could discern from the original. The addition of Plantain Yo-Yos is a fun South American classic I had always wanted to try, and herby flatbread is an old favourite of mine. Give this recipe a try, or alternatively get down Brick Lane. If you manage to wrestle the recipe from the stoic stall owner, tweet Foodepedia. Please!