Nigel’s fourth cookbook, Simplifood: Amazing food, simply prepared is now widely available online after publishing glitches are finally resolved.
Continue reading “SIMPLIFOOD ONLINE. FINALLY.”SIMPLIFOOD ONLINE. FINALLY.
A SUBLIME EXPERIENCE
Every once in a very long while, one has a meal so truly memorable that you don’t think it can ever be surpassed. This grand family dinner was enjoyed at The Old Vicarage restaurant in the bucolic Derbyshire village of Ridgeway.
Continue reading “A SUBLIME EXPERIENCE”FLOWERS DELIGHT, PETALS TOO
Edible flowers, herbs and micro greens growing on the set of Market to Table Season 2***
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 just to enhance the chef’s ego.
RECIPE: Curried carrot soup.
SUNNY MARKETS
Sunflowers adorn a stall at the Saturday St. Lawrence Farmers’ Market
In summer, farmers’ markets flourish in cities, and on Market to Table we’ve barely scratched the surface. Continue reading “SUNNY MARKETS”
TASTES LIKE LOBSTER, LOOKS LIKE THE DEVIL
Grilled monkfish with fiddleheads and rice
Just about the ugliest fish in the world is also one of the tastiest and has suddenly become very fashionable. Its monkfish. Continue reading “TASTES LIKE LOBSTER, LOOKS LIKE THE DEVIL”
BEHIND THE KITCHEN DOOR
Roast English partridge on spiced puy lentils, maple glazed picollono parsnips and parsnip crisps, crab apple and thyme jelly
Getting to see a great chef at work is a rewarding experience. Continue reading “BEHIND THE KITCHEN DOOR”
FOOLS AND COULIS
Raspberry fool topped with a swirl of blackberry coulis, fresh berries and a cookie
Disaster. Diane phones from the airport in England. On a flying visit to see her ailing mum, she hasn’t had time to get out to the Chatsworth farm shop in Derbyshire and replenish our supplies of fruit coulis. Continue reading “FOOLS AND COULIS”
Gentlemans Portion 