I’m not going to drink any more in January, my late father-in-law used to say, and I’m not going to drink any less. I think I’ll follow his wise advice.
DIARY: Flower petals can give a great lift to our food, whether used purely decoratively or to enhance the flavour of the dish, as long as they are used judiciously and not […]
This delicious stuffed eggplant recipe appears in my new e-book Market to Table: The Cookbook, now available on Amazon, i-Tunes and Lulu.com, but here on Gentleman’s Portion for the first time.
Market to Table: The Cookbook has been launched as an e-book. What a lot of lessons I’ve learned in bringing together five year’s worth of blog recipes and nine episodes of the […]
An updated and revised edition of the cookbook is now available and the first three episodes of the second season of Market to Table are now on YouTube for all to enjoy.
In the third new episode of Market to Table, Chef Dan Frenette visits the St. Lawrence Farmers’ Market and cooks up a succulent braised bison short rib cottage pie back in the […]
In the second episode of the new season of Market to Table, Chef Dan Frenette returns to the St. Lawrence Market to shop and makes succulent crackling skin capon supreme with carrot […]
In the first episode of the new season of Market to Table, Chef Dan Frenette shops at The Stop Farmers’ Market at the Artscape Wychwood Barns and creates tasty butternut squash and […]
The on-camera duties of TV series Market to Table have been handed over to Chef Dan Frenette, and I have stepped back behind the camera, where I belong.
Watching the Downton Abbey television saga again from the beginning, I re-discover an old Anglo-Indian breakfast dish, kedgeree, and savour coddled eggs.