Mar 12, 2020 | Main Course, Seafood & Fish, Starters & Small Plates
Thai Style Mussels These days the majority of mussels are rope grown and are available pretty much all year round. They are plentiful, cheap by comparison and take a damn good photo. Although strictly speaking they are farmed, it’s really more a case of...
Jan 25, 2020 | Main Course, Risotto, Seafood & Fish
Crab Risotto Crab makes a beautiful risotto, good enough to serve by itself with just a fork and a glass of bubbles on the side. One pot of mixed crab meat will generously flavour a risotto for two, the sweet brown meat disappearing into the creamy rice to make...
Nov 13, 2019 | Main Course
Crab Linguine Bembridge crab is absolutely top drawer; it’s a world class product and just perfect in this simple dish. One pot of mixed crab meat makes a decadent main course for two; the brown meat providing the basis for a deliciously simple sauce and the...
Sep 24, 2019 | Risotto, Sides & Sauces
Roast Butternut Squash Risotto Butternut squash makes a sublime risotto; roasted until soft and sticky its flesh makes a silky-smooth basis for an autumnal side dish. This is a risotto to serve as an accompaniment to something protein-y; chicken or mushroom...
Jun 15, 2019 | Main Course, Starters & Small Plates
Courgette, Pancetta, Potato and Smoked Cheese Frittata Frittata is often referred to as an Italian omelette, but I’m not so sure. To me a frittata is more like a Spanish tortilla; deep filled, with plenty of substance (preferably potato) and interesting...
Jan 29, 2019 | Main Course, Sides & Sauces
Roast Vegetable Couscous Couscous is what we have in our house when we don’t have the time or the inclination to cook. You can dress it up, dress down, side dish, main dish, hot or cold; it’s quicker than pasta and is equally as accepting of just about anything...
Dec 10, 2018 | Main Course, Seafood & Fish, Starters & Small Plates
Mussels with Chorizo, Garlic, Sherry and Parsley Mussels are far more user friendly these days now most of them are farmed; just a quick rinse and you’re off, whereas the wild ones can be high maintenance and for no extra gain. In truth, farmed mussels have had...
Nov 20, 2018 | Main Course, Risotto
Sage and onion might not have the same draw as other more fashionable food pairings; it’s a combination seldom seen outside of a sausage or a packet, but this is a classy looking risotto let me tell you. It’s a risotto for grown-ups, one to really separate the sheep...
Nov 11, 2018 | Main Course
This is an adaptation of a rather audacious new dish on the menu this week and one that I entered into great debate with myself over; firstly because I’ve put a ‘salad’ on the menu as a main course, which is thought to be pushing it somewhat, and secondly because it...
Oct 30, 2018 | Main Course
This is the dish I generally trot out when I can’t be bothered to cook but have inadvertently invited people for dinner. Its ridiculously simple, it’s positively dripping with flavour, it looks ‘le business’ and it makes the house smell amazing. I could finish...
Oct 27, 2018 | Main Course
If belly pork had a selling point, it would have to be its fat. But if there’s one thing that turns people off about belly pork, is its fat. Seemingly eating great mouthfuls of lard is not considered a pleasant experience, unless of course its chocolate. Luckily, for...
Oct 4, 2018 | Main Course
I’ve often had a variation of this stew on the menu at the bistro; it’s not something you see round these parts very often, and it balances out the menu so not every dish features potato. Originally it appeared as a ‘cataplana’ and didn’t sell at all well. It’s...
Sep 12, 2018 | Main Course, Risotto
Risottos fit in very nicely with our modern eating habits; they’re a sophisticated, continental take on a one pot wonder…but therein lies the problem, well for me at least. That one dish needs to provide me with all my carbs, protein, fibre etc and so I look for a...
