January, 2010

Jan 10

Simple, stylish food for the new year


I love Christmas – the food is such a joy to prepare and eat, the meal such fun and so delicious, the leftovers an absolute treat. I think I might even prefer Boxing Day’s meal to the main event itself – you get round two with bells on!

I do find though that once I’ve done all the visits, eaten all the meals and am finally back in my own kitchen I look to simpler fare – things I can knock up quickly without compromising on taste.

Quails are ideal for this kind of cooking as they are done in a flash and hot and smoky from the griddle are an absolute treat. Paired with some good sourdough toast and the warm, sultry flavours in a cinnamon-spiked tomato sauce dotted with plump sultanas they make a perfect wintry lunch for sunny January days.

Click here for the recipe for quail with spiced tomato and sultana sauce

Jan 10

Last of the leftovers


Happy new year to you all! By now I imagine you have just about managed to clear out the fridges, polish off the last of the port and pry the remaining relatives off the sofa, away from the television and out of the door.

I always find there are a few little bits that hang around though – chocolates, nuts and quite often a few too many mince pies (if that’s even possible, I’ve been known to make a batch in the middle of summer!).

This recipe is a delicious and enjoyable way to use up the last of the pies and a good excuse to make some more if you’ve run out. A chef’s suggestion – get one of the kids to do the stirring, as there’s quite a lot of it.

Click here to read the recipe for Mince pie and Armagnac ice cream

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