Stuart

Interestingly I was a fussy eater until I left home for university and had to cook for myself. Ever since then I was hooked. I love cooking (so much so that my wife doesn't get a chance to cook), experimenting with new techniques, finding out the origin of recipes and most of all looking for new and exotic tastes.

Most commented posts

  1. The secret to making Restaurant Style Curry at home — 79 comments
  2. English and American English Food Terms — 26 comments
  3. What? Madras is not an authentic Indian curry — 23 comments
  4. Whey Bread – A monstrous Ciabatta — 15 comments
  5. Cullen Skink – A fishy tale of Smoked Haddock Chowder — 12 comments

Author's posts

Jul 30

Roq-n-roll-a-mole – Another contender for the best guacamole

Roquamole guacamole with home made tortilla chips

Roquamole is a variation on guacamole from the lovely Nigella Lawson. I’ve changed it a little to give it a bit more zing, but the two main flavours are still avocado and Roquefort cheese. If you can’t find Roquefort, then any strongly flavoured blue cheese will work such as Gorgonzola or St.Agur. The changes I …

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Jul 29

Wine for beginners

Tasting Wine

Wine still has a lot of baggage. By that I mean that there is still a great deal of snobbishness about it, which could be the reason why some people are put off experimenting and expanding their wine tastes. There is also so much choice now in supermarkets and specialist wine shops that it can …

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Jul 25

What is chorizo? And what can you do with it?

Spanish Chorizo

What is chorizo? Depending on where you come from in the world, depends on what you think about when you hear the word ‘chorizo’. In Europe people tend to think of chorizo as a dry cured smoked sausage from Spain or other parts of the Iberian Peninsula. In North American, people tend to associate chorizo …

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Jul 23

Sole Veronique to lift your sole

Sole Veronique

Sole Veronique is one of the dishes that is a perfect comfort food. It is extremely easy to digest and the lovely smooth, creamy sauce with grapes could lift anyone’s spirits or help them rise from their sick bed. However it is also a great dish as a light supper or as a fish starter. …

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Jul 22

Clairet – A clear winner over rosé

Rose and Clairet

The first time I encountered clairet was on a bicycle tour through Bordeaux in France. At one vineyard we visited they talked about it briefly when they told us how they made their rosé. To begin with I thought they were just mispronouncing claret, but there is a connection. Centuries ago clairet, known as rouge …

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