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Tim Hook

Tim Hook

  • Recipe: Cured Salmon

    by Tim Hook June 25, 2016

    We love curing our own salmon at home.  It’s a great opportunity to experiment with different flavour combinations.  If you use the spices and alcohol you may already have in your cupboard,…

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  • Recipe: Blood Sausage with Apple, Almonds and Honey

    by Tim Hook June 19, 2016

    The inspiration for this recipe comes from a recent holiday to Tenerife. We visited the excellent restaurant La Bodega in San Miguel de Abona where we chose a starter dish of…

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  • Recipe: Lamb Cooked in Hay

    by Tim Hook June 11, 2016

    Cooking lamb in hay imparts a wonderful fresh grassy flavour to the meat, with a hint of smokiness.  This method ensures the lamb is tender, succulent and cooked to perfection.  In…

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  • Recipe: Black Pudding Scotch Eggs

    by Tim Hook June 6, 2016

    Black pudding Scotch eggs are becoming increasingly more available at deli counters, and gastropubs across the UK.  There was considerable hype around black pudding at the start of 2016, naming it the superfood of…

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  • Ingredients: Gulls’ Eggs

    by Tim Hook June 4, 2016

    The eggs of the black-headed gull are regarded as a fine delicacy, and can be found on posh restaurant menus in the UK late spring time.  These rare eggs are only…

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  • Recipe: Slow-Braised Octopus

    by Tim Hook May 21, 2016

    My 11-year-old nephew saw this recipe for slow-braised octopus on BBC’s Saturday Kitchen and asked if we could re-create it at home.  Fresh octopus are not very easy to find…

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  • Recipe: Deep-Fried Frogs’ Legs

    by Tim Hook May 15, 2016

    During a recent visit to a local oriental supermarket in Southwick, we found frogs’ legs in the frozen section.  While in the UK we associate frogs’ legs with French cuisine,  they are…

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  • Ingredients: Sea Urchin

    by Tim Hook May 2, 2016

    In fishmongers across the UK, we are starting to see sea urchin more regularly.  Treated as a great delicacy across the Mediterranean and in Japan (where they are referred to…

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  • Ingredients: Five Ways with Nduja di Spilinga

    by Tim Hook April 3, 2016

    Nduja di Spilinga is a hot and spicy spreadable salami from Italy, that is readily available in deli’s and online from Amazon.  It has a distinct fiery  flavour, and is an…

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  • Recipe: Papas Arugardas (Canarian Potatoes)

    by Tim Hook April 3, 2016

    If you’ve visited the Canary Islands, there is a good chance you may have been served these salty Canarian potatoes.  Excellent as part of a tapas spread, or accompanying seafood…

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Newsletter

Popular posts

  • A Foodie’s Guide to Eating and Drinking in Madrid
  • Recipe: Éclade de Moules – Mussels Cooked under Pine Needles
  • Recipe: Papas Arugardas (Canarian Potatoes)
  • Recipe: Cataplana (Portuguese Clams & Pork)
  • Restaurant Review: The Set Restaurant, Brighton

Recent Posts

  • A Foodie’s Guide to Eating and Drinking in Madrid
  • Q&A: Jimmy Doherty
  • Restaurant Review: Murmur, Brighton
  • Q&A: Greg Dillon
  • A Foodie’s Guide to Eating and Drinking in Lisbon

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About Us

About Us

We’re two Hove-based foodies who love to try or create interesting recipes or put twists on more traditional ones.

On our blog you will find honest restaurant reviews, recipes with a twist and an overview of our food experiments.

If you have any recommendations of recipes or restaurants that you think we should try, or a food experiment that you think we would like then please get in touch here.

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