The crispy part of the lasagne. The cause of many century of family feuding and so highly valued that it features as it’s own dish in one of the world’s greatest restaurants – Osteria Francescana. Today, we’ll be channeling our inner Massimo Bottura, attempting to create an all-crispy lasagne. Here, there’s no room for stodgy …
Our daily brioche Pain bénit, the blessed bread. For the last 400 years, France has been at war. No, not with Germans, and no, not even themselves, but with butter. Yes, butter. Brioche, that soft, pillow miracle, was originally a holly bread. Up until a 17th century clergyman got a hold of the butter that …
I was in bed, and excited. Down stairs, in the fridge, sat over a litre of double cream, and it all had to go. Ice cream was therefore the only option, but having decided this, I was now obsessing over the much more pressing issue of flavour. Poblado Coffee and cardamom? Check. Rubarb a rosemari? Why not? But what …
As a pizza chef, cheese is my canvas. It holds within it, the potential to transform bread and tomato into a universally loved foodstuff. Our pizza cheese of choice has the power to transport us, from the streets of Parma to the caves of Roquefort-sur-Soulzon, and as a Welsh chef, this ability is precious. No longer …
What’s a man to do with too much cream? Freeze it of course! One of the many benefits of restaurant work, is wastage. Not so much from a business perspective, but on a personal note, it’s great! This week it was 1.2 litres of cream that I needed a use for. The first thing that …
The gluten-free gospel Yes! The gluten-freevangelicals have won. Welcome to the first, and last long form post, on flour-less cake. Strap in, this is a long one. This post, was inspired by Angels. Or at least their food. Like a true gluten free cake, Angel Food Cake’s structure is not supported by wheat starch but …
Sourdough not enough fermentation for you!? Then you need this Honey and Oat loaf! The Holy Trinity of fermentation, this recipe combines fermented wheat, honey and oat to make a loaf that’s full of the goodness of grains, whilst still being soft enough to respect your jaw, and your jam sandwiches. Like Hovis, but without the constipation! The …
I broke my knife. Five years of graft, not a single complaint. That is, until i made a Cheesecake. Not the biggest knife wrecker out there, but the world works in mysterious ways, and regardless of the softness of the food, the floor’s always hard. I dropped the knife, nosedived flat against the tiles. But …
This is a recipe for making a handy little strawberry sauce. Perfect for flavouring your desserts, or for making all your plates Instagram ready of course 😛 Click below for the full recipe with measurements and techniques. Preparing the strawberries Weigh the sugar and salt together in a bowl. 33g caster sugar 1/2 tsp salt Slice each strawberry into …
I made a cheesecake…finally! But this is no ordinary cheesecakes. As an artisan-science-man, I’m contractually obligated to make this as convoluted and technical as possible. So get the bath ready, it’s time to bake. For the full recipe with measurements and techniques, click below