A small culinary brainwave

My food blog is now long gone, but I still cook. Last night’s ‘What the heck’s in the fridge?’ Invention Test, led to Purple Sprouting Broccoli and Mushrooms with Soured Cream. The recipe goes something like this: Half a bag of PSB, trimmed and steamed until tender Half a bag of mushrooms, fried over a high heat in olive oil and butter until starting to go a little golden Pop the cooked veggies into a bowl, squeeze a little lemon juice over them and season with salt and pepper. Give everything a good stir to coat and taste. Adjust lemon juice...

Perfect Roast Beef

Tonight, we’re having roast beef and all the trimmings. That means it’s time to dig out my dog-eared copy of Floyd on Britain and Ireland, a paperback I’ve had for 20 years, and is long out of print. Keith Floyd is one of my culinary heroes. Yes, I know, but that’s my thing and you won’t change my mind. His recipe for roast beef is a thing of wonder. I’ve followed advice from many other chefs and cookbooks, but I always come back to this one. It’s bombproof, as far as I’m concerned (see my slightly careless variations on the...

Using up Christmas duck

Maybe a couple of days too late for most people – and maybe not strictly a recipe – but what the heck, I’ve had my waistline to see to! 🙂 Shred your leftover duck like they do with crispy duck in Chinese restaurants. Grab the most interesting rolls you can find, and pop them into the oven to warm/crisp. Split the rolls, spread with hoisin sauce, load with shredded duck and top with watercress. Delicious!

Roast Chicken with Fennel, Garlic and Lemon

For four people: 1.5kg organic chicken 1 bulb of fennel 1 lemon 1 large or 2 small heads of garlic 125ml dry vermouth Extra-virgin olive oil Salt and pepper Heat the oven to 190 deg C or Gas 5. Wash the chicken inside and out, dry and salt the cavity generously. Remove any leaves from the fennel. Slice the bulb thinly. Lay the sliced fennel in the bottom of the roasting pan, and put the fennel leaves inside the chicken’s cavity. Cut the lemon in half and squeeze and rub the juice liberally all over the chicken. Cut the garlic...

Mango, raspberry and orange smoothie

Makes nearly 500ml – I call that one serving, you may call it two 😉 The flesh from half a large mango or one smaller A handful of raspberries One orange, peeled and quartered Half a banana A splash of apple juice from a carton to get the whole lot going (or if you want to dirty your juicer, the juice from one apple) Dump the lot into your blender goblet and blend until, er, smooth!