Marcus Bawdon bestselling author of Food and Fire† bbq guide brings you loads of new options to cook with skewers over flames and challenges the reader to experiment…. Skewered: Recipes for Fire Food on Sticks from Around the World† is the latest book from chef, educator and now fire whisperer, Marcus Bawdon. You could add colour […]Read more
Seasoning ending for Norwegian Skrei, cook with Michel Roux Jr
With only a few weeks left of the Skrie (a firm, fleshy white fish from the cod family) season, here’s a recipe created by chef Michel Roux jr (pictured below). Caught straight from the cold, clear waters of northern Norway, the Skreiseason runs between January and April. The cod spends most of its life in the […]Read more
Winter stew of Fenland celery, chorizo & cannellini beans
This winter warming dish uses Fenland celery, a delicious white crop which became the first English vegetable to earn Protected Geographical Indication (PGI) status from the European Commission. Celery is a popular crop in east England The vegetable is grown using traditional celery methods in the rich peaty soil of the Fens across the east […]Read more
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