My Posh Bangers ‘n’ Mash. It’s thought that the name ‘Bangers’ dates back to food shortages during WW I. Sausages were packed with fillers such as breadcrumbs or rusk and lots of water, and they had the tendency to burst with a loud pop when dropped in hot oil. Today, you can buy quality sausages…
Seasonal Cooking
My Dressed Crab is simply Perfect
My Dressed Crab is simply Perfect. Island life in the summer is summed up for me in one dish. When I holidayed as a child with my family in the Isles of Scilly this was always the peak season foodie treat. At the end of our time away a trip to a harbourside restaurant and…
My Caprese Style Salad with Black Olives and Red Onion
For just over a hundred years since its first appearance on a hotel menu the Caprese has been found in Italian restaurants around the world. Made with ripe, sweet tomatoes, creamy Mozzarella and pungent basil. It is finished with a pinch of salt and olive oil and that’s it. Simple. It is normally served as an appetiser, part of the traditional antipasto course of sliced cured meats, olives, and cheeses.
It’s all Greek to Me – The Secrets of a great Greek Salad
We are lucky in the Channel Islands to get some great salad vegetables and with just a few additions that means anyone can make a beautiful Greek Salad. We can talk later about what exactly those ingredients should be, but first, we need to look at the origins of this Mediterranean marvel.