Salmon and Hollandaise
This is another classic combination: it’s also an enduring favourite of mine. I’m a confessed fanatic of hollandaise sauce so I think this recipe was bound to find it’s way up here sooner or later! I’ve told you already about my love of pan-fried fish with crunchy crispy skin, so no surprises then that I will be giving this salmon the same treatment. Generously seasoned with sea...
Read More
Asian Noodle Broth
When we were in Vietnam we fell in love with pho, the “noodle soup that build a nation”; eaten for breakfast, lunch and dinner and sold in hundreds of make-shift street stalls on virtually every corner in Hanoi, the nation’s bustling capital. We would perch on tiny plastic stools with soup and chopsticks in hand, slurping down the powerful broth while millions of motorbikes provided a...
Read More
Pumpkin and Parmesan Soup
It’s been too long since I made soup. Back home on the farm in the winter I used to make soup for lunch almost every day; a big pot of warming goodness accompanied by dad’s homemade bread with lovely salty butter smeared on it. For me this was the perfect antidote to a winter’s day, coming in from the cold to feel my body warming from the inside out as I eagerly spooned it down! Mum made...
Read More
Lamb Bolognese
Bolognese sauce in our household was always quite different to what most would consider classic bolognese, which would typically be made with beef and pork. Our sauce would nearly always contain some lamb due to the abundant supply in our freezer. The mince from our own lamb was usually quite fatty and, when mixed in equal parts with lean beef mince, gave a lovely depth of flavour and body to the sauce. It...
Read More
Chicken Caesar Salad
Jack, John and myself often used to make this in our flat in Sheffield. It’s easy to rustle up pretty quickly, and if you make your own authentic caesar dressing as we did, it’s proper and delicious too. The dressing is key to this dish; it’s a super-enriched mayonnaise, packed with powerful savoriness from garlic, parmesan, anchovies and olive oil. The richness is balanced by a vital...
Read More
Pasta Puttanesca
My good friend Lewis gave me a slow cooker for my birthday this year, its fantastic because it allows me to braise meat and stews for a long time without having to be in the house. When I am sweating it out in the kitchen at work for 16 hours a day I can have my dinner slowly cooking for when I get back. I make tomato sauce with the slow cooker; tinned tomatoes, onion, garlic, and tomato puree simmered...
Read More
Confit Duck
I think it’s high time I put a recipe for duck up here. This bird is rich in taste, tender in texture and a deep red colour; winning attributes I’m sure you’ll agree. At work we have made duck confit, pan fried breast (cooked pink and moist), terrine and rillettes. I also made some duck ham at home which was delicious. Duck’s versatility speaks for itself; there are a myriad...
Read More
Shepherd’s Pie
Here’s another home-cooking classic to add to the collection. It seems pretty appropriate that shepherd’s pie was a staple dish for us, at home on a sheep farm in rural Northumberland. I think this dish was traditionally made with left over meat from a roast dinner, but my Mum usually made it with our own lamb or mutton mince, which was a bit fattier than shop-bought mince and stronger in...
Read More
Favourite Recipes
Tom Corley
I am from rural Northumberland, England and grew up on a farm in the Coquet valley. I was raised on good, delicious, no-nonsense home-made grub, mostly made from home-grown vegetables and our own organic lamb. I now work as a chef, working hard and always pushing, trying to find out as much as possible about food! Browse Posts
Salmon and Hollandaise
This is another classic combination: it’s also an enduring favourite of mine. I’m a confessed fanatic of hollandaise sauce so I think this recipe was bound to find it’s way up here sooner or...
Read More
Ricotta
As a lover of cheese, the idea of making my own was obviously an appeal. My friend Guy gave me a book called Making Your Own Cheese and it has recipes for most common cheeses. The simplest involves very little...
Read More
Steak Tartare
I have become very fond of raw meat. I only recently tried steak tartare, the...
Read More
Pollack à la Grenobloise
A stalwart from the classic French repertoire, à la grenobloise has got to be...
Read More
Asian Noodle Broth
When we were in Vietnam we fell in love with pho, the “noodle soup that...
Read More