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For Forks Sake: October 2012

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Eat, Live, Indulge and Enjoy. Sunday, 28 October 2012. If you can persuade your fellow diners to move away from crispy duck and try something new then they may thank you for recommending Yuk Sung. The chilli is optional as it gives the whole thing a kick you may or may not want. What’s key is the minced pork and the addition of mint for freshness and spring onion for crunch. Or Hoisin Sauce, dropped into the centre of each little lettuce parcel goes very well indeed. 2 cloves of Garlic finely chopped.

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For Forks Sake: November 2012

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Eat, Live, Indulge and Enjoy. Saturday, 3 November 2012. Two types of beans, tapas style. I love making this, both dishes use up what I have in the freezer, fridge and store cupboard. There’s a very distinct nod towards a couple of tapas dishes I’ve had previously and the inclusion of the sherry vinegar certainly lends that Spanish feel to the dishes. Beans are quite obviously key elements but equally prominent is the inclusion of the bits of salami from the back of the fridge. Butter Beans and Chilli.

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For Forks Sake: Harissa Humus

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Eat, Live, Indulge and Enjoy. Sunday, 9 August 2015. There’s not much to say about humus really, a staple of many many parts of the world as wide a mix as there are recipes for the stuff. So why am I posting a recipe then? 1 Can of Chickpeas. 1 clove of garlic pressed. 2 tablespoons of harissa paste. 3 tablespoon of extra virgin olive oil. A Squeeze of Lemon juice. Pinch of sea salt. Put all of the ingredients except the paprika into a food processor and pulse until blended. Next taste, add more seas...

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For Forks Sake: August 2014

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Eat, Live, Indulge and Enjoy. Sunday, 3 August 2014. Warm Beef and Cannellini Bean Salad. Always helpful and will try and order for you what they don't normally stock. As there’s little fat on the beef and it’s used sparingly, this is pretty healthy considering the red meat content. One Beef Fillet tail – Single Rib eye steak will do (basically just use a steak the size you would normally use for one person). Handful of plain black pitted olives. 2 Medium size tomatoes. 1 400g tin of Cannellini beans.

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For Forks Sake: Pesto

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Eat, Live, Indulge and Enjoy. Saturday, 8 August 2015. Pesto is one of those things that can be a bit insipid, perhaps uninspired even and it’s rarely chosen from an Italian menu when much more mouth-watering offerings jostle for attention on the menu. The thing is, a good pesto, whilst really simple can pack a flavour punch to suit the most adventurous of plates. The readymade stuff is on, but when its home made with fresh basil, well, it just tastes of Italy. If you don’t you should. Squeeze of Lemon j...

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For Forks Sake: December 2012

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Eat, Live, Indulge and Enjoy. Tuesday, 11 December 2012. Beef in Black Bean and Chilli Sauce. Making your own is a much better option. Everything is fresher and of course cooked to your own tastes. Chinese cooking can require some initial investment and the odd trip to the Chinese supermarket but it can be very rewarding. Some dishes can be complex but the majority are all about the prep and 5-10 mins actual cooking. Some prep, really tasty, why not give it a go? 2 Spring Onions very thinly sliced. Combi...

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For Forks Sake: August 2015

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Eat, Live, Indulge and Enjoy. Sunday, 9 August 2015. There’s not much to say about humus really, a staple of many many parts of the world as wide a mix as there are recipes for the stuff. So why am I posting a recipe then? 1 Can of Chickpeas. 1 clove of garlic pressed. 2 tablespoons of harissa paste. 3 tablespoon of extra virgin olive oil. A Squeeze of Lemon juice. Pinch of sea salt. Put all of the ingredients except the paprika into a food processor and pulse until blended. Next taste, add more seas...

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For Forks Sake: Mutton Shepherds Pie

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Eat, Live, Indulge and Enjoy. Tuesday, 11 March 2014. Shepherds Pie, really Andrew! Ok so most people can make a shepherds and have their own take on how it should go. I include myself in that as I’ve made it on many occasions but never with mutton. I’ve blogged previously on the merits of mutton and I had an idea to make mutton shepherds pie. Is it worth hunting for the meat and then the inevitable slow cook when you could easily knock up the standard offering? In this case, most definitely it is. I&#82...

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For Forks Sake: July 2013

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Eat, Live, Indulge and Enjoy. Sunday, 28 July 2013. Chicken and Green Olive Tagine. It’s been a ridiculously long time since I last blogged. Work has kept me away from the kitchen with exception of old faves or frozen portions of previous cooking sessions, reheated. When you work away all week, most of the weekend is dedicated to turning around (washing, iron, pack) to come back and trying desperately to grab some time to relax before another busy week begins. 8 Boneless Chicken Thighs. 2 Tbsp of Paprika.

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For Forks Sake: March 2015

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Eat, Live, Indulge and Enjoy. Tuesday, 10 March 2015. Goat Ragu in Open Ravioli. Goat meat was, until recently, new to me. If I’m honest it’s not something I’d considered really, I don’t know why, it was just something I didn’t really understand and therefore trust. A sort of UKIP approach to cooking, this of course is not good. It took in fact, the gift of a goat leg from my daughter’s boyfriend, Will, to get me to try it. Goat Meat 500g, Trimmed and cut into chunks. 3 Cloves of Garlic finely chopped.