Thai Green Curry is the most popular of Thai curries. This Thai Green Curry Pork recipe features chunks of tender pork simmered in a green curry sauce, containing home made curry paste. It is full of warming and vibrant flavours – a really satisfying dish. Serves 4.
Yorkshire pheasant meat is lean, gamey, and very tasty. The birds are at their best in the middle of season, around November-December, and hen birds the most tender. Roast pheasant is very good but I find the leg meat can be dry and tough, so I prefer to cook with just the breasts. During the… Read more »
The best Kuzu Pirzola I have ever eaten was in the Bosporus Restaurant in Dubai. They are delectable! I wanted to recreate this taste sensation, but although my recipe is really good, it’s still not as good as the Bosporus. This is probably because the Bosporus use a large, open flame grill to cook their… Read more »
Coarse country pate is one of my favourite taste memories of France. This is my version of an old Delia Smith recipe. I’ve made it many times, and every time I eat it, I close my eyes, and I’m back in France again! Serves: 6-8.
This fantastic tasting karahi dish may well be the best tasting curry you have ever made at home. The secret is in the slow cooking and the ‘Curry Secret’ base sauce that forms the foundation of this dish. Thanks to my friend Kevin Hague for helping me create this recipe. Serves 2-3.
A warm, hearty dish to serve on a cold winter day. Shin beef is an inexpensive cut of meat, that requires long cooking, but the result is succulent and very tasty. Accompany it with steamed broccoli and Yorkshire Puddings. Serves 4.
Based on an old Delia Smith recipe out of the newspaper from years ago, this recipe is outstandingly good, dead simple, can be prepared in advance and, once tried. I’m sure you’ll want to eat it again and again!