This is the beta run of a side dish I'm serving tonight when we're having some friends over for dinner. I've had similar d...

Well, here it goes. A new recipe, finally. Not the most advanced or thrilling dish, but I thought I'd ease myself back into this mala...

To start with - I'm not sure if anyone still will be reading this. Is anyone still subscribing to the RSS feed of this blog or even visi...

Since I've run out of motivation and steam, at least for the moment, I've decided to close Freestyle Cookery. I'll let all t...

Straight off I have to admit that I'm not entirely happy with this photo, I don't feel that it does the dish full justice. My onl...

Some of you that follow me on Twitter have probably already cottoned on to the fact that the newest weapon in my arsenal is a Sous Vide ...

French onion soup is such classic dish for me. I'm not sure how many times I've eaten it, be it a poor version or a very nice ren...

Another weekend, another course. Recently I've spent quite a lot of time at various cookery courses, well spent time in my view. There...

Food magazines and cookery shows have been hailing the cheaper and more forgotten cuts of meat for some time now. It's not like the c...

As readers of this blog might remember, I recently made a batch of home made sausages for the first time. If you haven't read this po...