The fourth spice dish was a Moroccan/Middle Eastern based dish called Bastilla Pastilla, a filo pastry delight filled with duck confit, dried apricots and a mix ...
Now the third dish that I served for the Wine and Spice Tasting at the Atelier des Vignerons took several tasters by surprise, it was, if I am honest,…
This is a recipe that I adapted from Hari Ghotra, a fantastic website for authentic and modern Indian food. The aim here was to show the difference between…
This is an adaptation from a fantastic Thai chef called Pai, (Pailin “Pai” Chongchitnant) . She very kindly gave me advice on how to tweak her recipe so that ...
So at long last, six and half years after we first started I can say that we have arrived at the end!!! Now obviously with a house this…