I had a bunch of leftover basil and a couple of passion fruits and I didn’t know what to do with them, so I thought about creating an infused panna cotta – which is essentially a blank canvas of a dessert (sorry panna cotta – you are literally ‘vanilla’). The result? It was super easy to create (and eat), and a fun exercise for for flavour/sauce pairings. How about cardamom and vanilla? Chocolate and chilli? Raspberry and salted caramel? Earl grey and lemon? Continue reading
A few months ago the very lovely people at Dinnr got in touch and asked if I would like to review their service. What is Dinnr? Good question. Promising to bring cooking back into the lives of busy people, it’s a takeout service offering fresh and organic meals couriered straight to your door. The twist is – you cook it yourself. There are quite a few similar services out there – like HelloFresh and Gousto – so I set out to see if Dinnr really cut the proverbial mustard. Continue reading
The final of my Thai themed recipes that I wrote about for Farmison in April is an Isarn (Northeastern Thailand) pork speciality. We had this dish twice while travelling and I’d never tasted quite like it – a compellingly juicy, smoky grilled pork neck fillet, much like char siu, but served with a spicy and tangy dipping sauce called jaew. I couldn’t find any neck fillet so replaced it with slow roasted ribs for this version.
Next month I’ll be cooking some seasonal British recipes with my favoured Asian twist for Farmison. What do you think I should cook?
The next in my Thai themed recipes for Farmison is a Thai red duck curry. Although it’s apparently one of the most popular Thai dishes outside of its native country, I had never tasted it until our Thai adventure. What I loved about the version I tried was that it had pineapple and lychees alongside aubergine and red peppers. A lovely fruity curry base to go with the rich duck. Continue reading