#40by40 – Cheese by Big Cheesemaking

Of all the products we use on a regular if not daily basis cheese must be one of the most terrifying in terms of making it yourself. Curdling milk to most brings back memories of lumps landing on your breakfast cereal or floaters in your tea when you’ve left it…

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Having my way with curds

In my box of goodies from Brock Hall Farm was a huge tub filled with creamy white goodness. If you wonder what goats curd tastes like it’s a little like goaty ice cream with such pure clean flavours, lovely acidity and a tiny bit of sweetness that if you handed…

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#40by40 – Brunello di Montalcino

There’s many wines I’d quite like to try, Premier Cru Bordeaux, Dom Perignon Champagne, Fonseca 1977 Port. These would be nice but generally out of my league and although curious to me not intriguing. One wine that I have always found intriguing and wanted to try is Brunello di Montalcino,…

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#40by40 – Brock Hall Farm goats cheese

Anybody who knows me well knows how much I love cheese. I’d eat it every single day and sometimes do and it would be a close run thing with bread if I could only choose one food for a desert island. If you come to my house for dinner I…

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Kitchin Suppers – Tom Kitchin

Cookbooks have rapidly become my novels of choice, in fact they lie beside the bed as often as they sit on the kitchen shelf. I love a cookbook that tells a story, that lets you enter the mind and indeed the world of the writer, where you can feel what…

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#40by40 Salt bake a whole fish

Some dishes take hours of loving preparation, cooking and plating up to deliver the wow factor to the senses. Then there are some which punch so far above the sum of their parts you wonder if you’ve maybe forgotten something. Salt baking a fish is one of those dishes. Minutes…

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#40by40 – Make a soufflé

Number 28 on the #40by40 list was to make a soufflé. I have to admit I’d never even tasted a soufflé far less made one, maybe constant edge of seat Masterchef moments had made me feel it was both beyond me and unnecessary to go through the pressure. But the…

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