Chinese Peking duck with hoisin sauce, served with thin pancakes and slivers of fresh vegetables, is one of my favourite takeaway treats. It’s expensive, but I’ve never minded too much because I’ve always been rather intimidated by cooking a whole duck at home. I’ve seen a load of instructions for first dropping the duck intoContinue reading “That Time I Roasted a Whole Duck”
Category Archives: Ingredient Spotlight
In Praise of Cooking Whole Fish
Though my first foray into cooking whole fish is relatively recent, I have come to the conclusion that cooking fish whole is far easier and more delicious than dealing with fillets. Not that I’m ready to give up fillets anytime soon; fillets allow you to be a bit more creative with glazes, crispy coatings andContinue reading “In Praise of Cooking Whole Fish”
10 Ways with Heirloom Tomatoes
As an annual treat, I buy a big (3kg) box of tomatoes from the Tomato Stall on the Isle of Wight. These tomatoes are on another level from anything you can find in the supermarket – meaty, sweet, firm and absolutely beautiful. Frankly, if it’s between these or a bunch of flowers I’d take theContinue reading “10 Ways with Heirloom Tomatoes”
A Mindful Holiday: Shrove Tuesday
Read on for why pancakes are so mindful, tips on getting the perfect stack, and a recipe for the fluffiest Canadian pancakes. Whether you observe the day due to its religious significance (feasting before the period of Lent), or just because you happen to really, really like pancakes (me), Pancake Day is one of theContinue reading “A Mindful Holiday: Shrove Tuesday”
Heirloom Tomato Salad
Last year during deepest, darkest lockdown I ordered a box of heirloom tomatoes from The Tomato Stall on the Isle of Wight. A far cry from the refrigerated packs of tomatoes available at the supermarket, these have so much flavour and taste of summer. What a revelation. We ate tomatoes in everything for almost anContinue reading “Heirloom Tomato Salad”
Using up Leftover Chicken
I regard cold, cooked chicken as the reward for roasting one in the first place. Indeed, I often roast a larger-than-needed chicken just so I have the luxury of picking from it in the days ahead. If used thoughtfully, a whole chicken can feed two people at least three times – four, if you canContinue reading “Using up Leftover Chicken”
That Time I BBQ’d a Whole Trout
Cooking whole fish, on the BBQ – or otherwise – has always somewhat eluded me, and I expect it has for lots of other people, too. I wasn’t quite sure how to cook it (compared with the convenience of fillets seared in a pan or cooked under a broiler), was slightly squeamish at the ideaContinue reading “That Time I BBQ’d a Whole Trout”
Celebrating Cabbage
Cabbage may be deeply unfashionable, but I’m rooting for a comeback. It’s often the cheapest thing going in the produce aisle, they last forever in the fridge, are low calorie, full of vitamins, quick to prepare and extremely versatile. I started cooking with cabbage because one arrived in my vegetable box delivery at least onceContinue reading “Celebrating Cabbage”
In Praise of Make-Ahead Gravy
Jamie Oliver has brought many food-related joys into my life, and with the exception of that time I made his chicken liver pâté, he hasn’t let me down yet. Chief among his festive brain waves is his notion that we should all be making our Christmas gravy well ahead of time, freezing it, and simplyContinue reading “In Praise of Make-Ahead Gravy”
We Should All Be Eating Mussels
Mussels are one of my absolute favourite things to eat. They were actually the first thing I ever cooked for my (now) husband. He was dead impressed – and you will be, too. In addition to being really delicious, mussels have so much going for them. They’re cheap, elegant, easy and quick to cook, lowContinue reading “We Should All Be Eating Mussels”
Caroline Feeds 