Beer and Cheese Bisque – Cooking with Beer

As a marinade for meat or poultry, beer penetrates, flavours and tenderizes. Good beer is less acidic than wine so your food can be left in your marinade longer increasing the flavour. When you are roasting or braising and beer is used to baste the food or in the basting sauce, it imparts a rich, dark colour as the sugars caramelise. So, cooking with beer is great for adding flavour to BBQ’s and slow cooked casseroles and stews.

Six Sensational Seasonal Soup Recipes

Autumn has arrived here in Jersey and we have had some wonderful crisp, bright sunny days and cooler evenings. These are perfect for walking along the coastal paths and beautiful country lanes and building up an appetite. I love Autumn because there are some wonderful fruit and vegetables in season such as cooking apples for … Continue reading Six Sensational Seasonal Soup Recipes

Diver caught Scallops with Lentils and Bacon – Seafood Week 2018

This is really a simple but stunning recipe pairing sweet scallops and tomatoes with a hint of smoke and saltiness from the bacon. Scallops with Lentils and Bacon is ideal as a fantastically tasty starter or suitably scintillating summery lunch or supper served with crusty French bread. 

Smoked Haddock Kedgeree – A Great British Classic Recipe for British Food Fortnight

There is an Indian influence to kedgeree, but it is a particularly British interpretation. Kedgeree is thought to have originated with the British colonial servants returning to Britain after working in India.

Smoked Haddock, Prawn and Herb Fishcakes

How to make Great Fishcakes

Fishcakes are incredibly versatile, they can be a great starter cake, or as a main course. Fishcakes are really simple to make, and you can choose from any number of combinations. Today's recipe punches plenty of flavour, smoked haddock, prawn and herb.

Confit Byaldi - a type of Ratatouille

A Taste of Jersey Summer – Confit Byaldi

We are coming to the end of a beautiful Jersey Summer. What do you think of when you think of food and Jersey summer? Is it some of our amazing seafood? Fresh strawberries and thick Jersey cream? We are lucky to have so much fantastic food right on our doorsteps from the humble hedge veg, dedicated producers big and small, and all fishermen and farmers. I think this rather special version of Ratatouille called Confit Byaldi captures the best of our island, our horticultural heritage, and delicious sun-ripened local produce.

Steamed Jersey Mussels with Ale

Jersey Mussels with Garlic, Chilli, Caraway, and Beer

Jersey Mussels with Garlic, Chilli, Caraway, and Beer is a full flavoured spiced version of steamed mussels. Liberation Ale replaces the more common wine normally associated with mussels. The shallots and tomato concassé add a little sweetness and the dish is finished with fresh coriander.