Rich, aromatic, pull-apart lamb in a dark, malty gravy bubbling under tangy, pillowy bulbs of soft cobbler pastry. Any story that starts this way is one I am happy to finish. The good thing is, it’s the kind of story that really benefits from being put down halfway through, allowed to temptingly play in your … Continue reading LAMB, COURGETTE & DARK ALE STEW WITH ROSEMARY & MUSTARD COBBLER
Everybody’s got a lasagne recipe Even the shakiest of kitchen-phobes somewhere in the depths of their culinary cranium, have a lasagne recipe. I often hear people who aren’t the most confident of cooks, punctuate their anti-kitchen confessions with ‘But I do make a good lasagne!’ And I’m not mad at this. I think so long … Continue reading A REALLY RELIABLE LASAGNE
A ragù is emotional. I’ve always found, after many years of cooking, that a ragù/ meat sauce, is deeply personal to everybody that cooks it. Even people who hate cooking/ don’t cook will always say to me that they make ‘a good bolognese’ or ‘a good lasagne’, and while this makes me happy, because I’d … Continue reading BEEF & ‘NDUJA RAGÙ
There’s almost like an unwritten rule with food writers that the minute the temperature so much as drops half a point, we all sprint to our Word processors to write about soups and stews and how ‘THIS recipe warms the soul‘ and ‘insert cute fireside bowl-clutching food blogger’ image here. This recipe could be that, … Continue reading LAMB CAWL WITH DUMPLINGS
I wrote this recipe for Blasus Magazine, a bilingual magazine that explores the stories, people and creativity behind the Welsh food scene and beyond. It will soon be Easter. And for me that means two things. Eating myself into a chocolate coma… and roasting a leg of lamb. There is a worrying, albeit understandable, mystique … Continue reading CARAWAY, THYME & ANCHOVY ROAST LEG OF LAMB (BLASUS MAGAZINE FEATURE)
When I cook with lamb, I always think of the legacy of Valley bound family members behind me. Not because I came from a family of sheep farmers or anything, we just really liked lamb. Growing up in the Welsh Valleys, lamb was the favoured, if not the primary, meat choice. From the Lamb Stew … Continue reading SPICED LAMB RIBS WITH MINT COCONUT YOGURT
“There is no such thing as Italian cooking”. This was the first thing my mentor Marcella told me as we sat down for my first cookery lesson in Florence. Sat between two bookcases of thick cookbooks (some of which were her own) and cradling an espresso in her hands, Marcella told me that Italian cooking … Continue reading FLORENTINE RAGÙ
‘When it comes to the confines of how I disgustingly consume meat, the limit does not exist…’ Despite the fact that food is one of the single most important components of my life, I am also man enough to admit that sometimes I am busy and have other things to do. Please don’t read this … Continue reading BAKED BOLOGNESE
Asian BBQ Shredded Beef Buns & Purple Malibu Coleslaw. Contributing recipes to a monthly publication does not come without it’s difficulties. As a resourceful cook who tends to just make food based on what’s in the fridge as opposed to what’s in season, I often find it challenging to cook to a brief. So when … Continue reading ASIAN BBQ SHREDDED BEEF BUNS & PURPLE MALIBU COLESLAW (BUZZ MAGAZINE)
Beef Stew. Being a an amateur domestic cook that just so happens to write about his culinary experiences does not come without its own reluctances. Despite my over articulated way of describing what I ate for tea, it does take a lot of courage to share your writing when you have absolutely no cooking qualifications … Continue reading BEEF STEW
MIKEY AND THE KITCHEN. 