This Cuban Mojo marinade is one of my favourite Somerset Foodie sauces. It raises the BBQ bar from dried out old meat to something spectacular. It's spiced with chipotle, garlic and orange which makes for mouthwatering chicken...
This lentil recipe came from a chef friend who used to work at The Tate, he said it's one of those recipes you'll go back to time and time again. However, there's good news and bad news....
I'm a massive fan of 'pizza bianca', they really show off the quality of the pizza base and the flavours that you choose to put on top. There is a summery freshness to this recipe, perfect for al fresco dining and sharing with friends - something chilled to go alongside finishes this picture perfectly.
Classic Mexican Chicken Tinga is a slow cooked chicken dish made with tomatoes and chipotle chillies. This particular recipe has the addition of dried Ancho and Cascabel Chillies too. I love layering different chilli flavours and if you want a ticket to the most heavenly tasting shredded chicken, then keep on reading...
I just love the fresh vibrant flavours of a noodle salad, a riot of textures and flavours - brought together with a zingy, aromatic dressing. Year-round versatility, you can incorporate whatever fresh veg or salad happens to be in season at the time, or lurking in your fridge and needs using up.
Chicken Yakitori is a Japanese BBQ classic and so simple to cook, it literally means 'Grilled Chicken'. As with sushi chefs, you can train in Japan to become a 'Yakitori Chef'...
Khao Soi is a noodle soup from Northern Thailand, packed full of flavour. It's spicy, it's fresh, it's fragrant, there is so much going on - you'll love it. The base of the soup is pretty similar to a red curry so to keep things simple, I've just used our brilliant Thai red curry paste.
The key to making this salad great is to have a variety to textures and flavours all wrapped up an amazing peanut satay dressing. We are incredibly lucky to have the amazingPing Coombeson our doorstep, the winner of Masterchef in 2014. Ping is such a talent in the kitchen and a brand ambassador for Jimmy's Sate Sauce...
There is a fantastic chef called Samin Nosrat who talks about the basic elements of cooking - check out her book "Salt Fat Acid Heat" - it's won loads of awards. At the heart of good cooking lies good decision making and the primary decision regarding heat is whether to cook slowly over gently heat or quickly over intense heat. Cooking food over charcoal or wood on a BBQ can be a combination of both, the skill lies in deciding the perfect moment to start cooking. It is a brilliant way to introduce an extra layer of flavour...
As Spring is upon us with longer days, this lamb dish helps bring out the tastes of a sunny Mediterranean summer - sun dried tomatoes, olives, herbs and olive oil all are reminiscent of lazy summer holidays, heady aromas and with it, amazing flavours...
Wild garlic is so abundant where we live, so much of the woodland in early spring has that unmistakable aroma. The season starts in early March and goes on through to the middle of Spring. It's best early in the season, although the pretty white flowers that emerge later can be eaten too, they are great in salads. Use a sharp knife to cut from the base and choose the brightest, green leaves.
Vietnamese cuisine is a real melting pot of flavours. It's heavily influenced by the French who occupied the country during the 19th Century so you'll see ingredients like French baguettes and pate commonly being eaten. Mix those up with more traditional South East Asian ingredients like noodles, chilli and coconut, add in wonderfully fragrant herbs and you have something remarkable. Vietnamese food is about fine-tuning your tasting skills to balance out sweet, sour, salty, umami, bitter and hot flavours. It's also about combining perfect textures, crunchy vegetables and silky meat or fish to create the perfect harmony of taste.
When a recipe comes with a legendary story about how it was invented hundreds of years ago for the visit of a king, it's always worth investigating. Pane Frattau is a traditional Sardinian dish that on the face of it, looks so simple, how could it possibly be special enough to serve royalty?
When I was growing up, if I was asked to name a Chinese dish, Chow Mein was possibly the only dish I could come up with. It featured on every Chinese take-away menu, still does today. It's the irresistible salty combination of soy sauce and crunchy vegetables, often with chicken, prawns or beef that has made this a staple.
The idea of a dressing is to enhance the flavour of the food you are eating. The acid from the vinegar contrasts with the sugar, salt and oil to heighten the pleasure we get from eating. Dressing hot, cooked vegetables is just as gratifying as dressing cold salad leaves, almost more so.
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