The always welcoming island of Saint-Martin, in the French West Indies, is one of my favourite winter destinations, where the recent Culinary Festival invited chefs around the island to show off their stuff and create some new and unique offerings featuring plantain.
Continue reading “PLANTAIN WRAPS UP THE COMPETITION”
Simplifood: Amazing food, simply prepared offers exactly what the title promises, with about 250 recipes diligently researched and tested over many years of cooking by the author and presented in his easy-to-follow style that both beginners and experienced cooks will find very straight forward. Most recipes are illustrated with photos by the author.
Continue reading “SIMPLIFOOD”
“It’s a wrap!” As I wrote in my third cookbook and will repeat here, that’s what we say when we finish a film or television shoot.
Continue reading “IT’S A WRAP!”
Who doesn’t love a freshly made tart, whether it is a sweet apple tart or a savoury onion tart, especially when they are upside down. What? You thought I meant something else?
Continue reading “FRENCH TARTS I HAVE LOVED”
Still channelling peaches, Nigel investigates the differences between three popular toppings, especially good for those who are intimidated by making pastry for a pie.
Continue reading “COBBLER VS CRUMBLE VS CRISP”
Not only have I discovered that there is a sub-genre of detective stories devoted to the culinary exploits of the protagonist, but I’ve been served a wonderful helping of murder mixed with the cuisine of Périgord in the Dordogne.
Continue reading “MIXING MYSTERY WITH FOOD”
I’m channeling peaches as they ripen in the orchards of the Niagara Peninsula, which I hope to call home soon.
Continue reading “FEELING PEACHY”
At a quirky boutique hotel in London’s Soho, I finally taste eggs Benny that live up to the name, with a surprise tarragon twist.
Continue reading “LONDON CALLS”
A trifle is to be the official pudding for the Queen’s Platinum Jubilee after winning a UK competition to find a new dessert, beating out my brilliant Jubilee Mess.
Continue reading “YOU CAN’T WIN ‘EM ALL!”
Monkfish fillets freeze well, so I always have some on hand for an emergency. Today we have unexpected guests and I’m going to offer them this tender fish that tastes a bit like lobster, with no fishy taste. It’s perfect for those who don’t really like fish.
Continue reading “MARVELLOUS MONKFISH”
Gentlemans Portion 