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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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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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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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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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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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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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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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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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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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…