This little piggy… Sardinia meant a new destination and new client for me so all seemed very exciting. The initial introductions were done...
Roast suckling pig
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Main Course
Vlita, saffron and feta pie
My big fat Greek….Pie An overnight stay in Athens was swiftly followed by a few hours boat ride across the Aegean to the pretty island of...
Prawn, chicken and chorizo paella recipe
Leaping into spring some exciting developments have happened, Firstly Philippa Davis, postcard recipes now has a face book page which I...
Steamed bass with ginger and soy recipe
Soup and dragons I instantly loved the fast energy of Hong Kong. The winding streets that were connected by hills, steep steps and...
Wild Suckling Boar with roasted quince
Boar to death, literally. “Where are you off to now”? my mother asks as I fly out the door. “London then heading East to Gloucester for...
Pheasant au Vin
Fun and Game At this stage in the game season I have noticed it is definitely the keen beans, the obsessed and the hardy that do most of...
Poached pheasant with ginger, garlic, chilli and lime.
How to poach a pheasant… This week I am delighted to be back up in the magnificent highlands cooking for various grouse, partridge and...
Fried ceps with baked polenta and gruyere
Did I ‘over cep’ the mark? The week was not as planned. My diary had me in the dramatic depths of wild Scotland cooking for my first...
Beer Can Chicken
So, what came first? Well in this case it would definitely be the egg as the chicken would be rather half – cut and not much good for...
Slow cooked lamb in whisky with saffron and bay potatoes
Far from the Madding Crowd... Well actually it was the complete opposite as last week went a bit like this… Sorry? Philippa who?? My...
Tartiflette
She'll be comin' down the mountain... ‘Whether she likes it or not’, My ski buddy for the day cheerfully chanted. It had a been a while...
Fish Pie
Hark to herald the fish pie Heading back to London on the train, after a very quick nip to Dorset, I found myself checking my...
Game Pie
I Only have pies for you … I knew this was going to be a top class job when I was the told the driver who was to collect and take me to...
Pan fried grouse breasts with hazelnuts and caul fat
Caul of the Wild “Where you off to next?” “I’m off to cook for a stalking week.” “Stalking?! What’s that, sounds dodgy’? My friend asked....
Toasted buttered cobnut salad with garden plums, steamed marrow and Comte cheese
Pigs are pets not pork…. I am not sure I should admit how delighted I was to be woken by a handsome stranger quietly standing at my door....
Lobster linguine with courgettes, cream and chopped rocket
A little lobster... Debating on what should be my final postcard from Boston for this summer I dithered greatly. Blogging as I had...
Hickory Smoked Baby Back Pork Ribs
Smoke gets in your eyes… You might want to get your credit cards out now as you are all going to want one. Or better still start rummaging...
Camargue red rice with roast fillet of beef, chard and black olive sauce
Wild horses and rice…. kept me from leaving This week I ventured forth into the depths of the Camargue, a beautiful unique...
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