Tag: Main
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Turkey Breast Joint
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Turkey Breast Joint (Wrapped in Streaky Bacon) General rule of thumb. If the joint is less than 4kg then cook at circa 180c if fan assisted, 190c if not. 20 minutes per kg plus 70 minutes for the bird. If over 4kg then 20 minutes per kg plus 90 minutes…
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Tagliatelle Carbonara (Authentic)
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The original dish was brought to Lazio from Umbria by coal men (carbonari), who ventured to sell charcoal to the Romans. Feel free to switch the guanciale out for pancetta but do not compromise on the cheese, use Pecorino Romano, accept no substitute.
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Sweet and Sour Chicken (non-fried)
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Guō bāo ròu is a classic dish from Northeast China (Dongbei), originating in Harbin, Heilongjiang Province. Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since…
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Spanakopita
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Spanakopita is a traditional Greek savory pastry. It is made with filo dough and cut in triangles, or squares and the interior may be filled with cooked spinach and onions. While different pies have been served in Greece since ancient times, spanakopita is believed to be a more recent invention.…
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Smoked Duck Breast in a Chestnut Praline Syrup
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A rich duck and earthy flavour make this the perfect plate of comfort for those Spring and Autumn days where the weather is on such a fine line, as the chestnut provides a hearty but still light glaze.