The 200 Club | Bompas & Parr & ‘Bespoke Offer’s’ record-breaking supper

Blue: the theme for the afternoon course, which will include naturally tinted roots and skilfully prepared fish.

Blue: the theme for the afternoon course, which will include naturally tinted roots and skilfully prepared fish.

Early last week I cooked a three-course meal. I know, no big deal, right?

I usually stick to two courses though. I launch myself into the main course, and then put a pre-prepared pudding on the table. Minimum effort, maximum time to catch-up with friends. But last Tuesday night I pulled out all the stops. I served watercress and soda bread to start, then bavette with chimichurri, and finally a pavlova…. 

Read More »

The Citadel, Montreuil, where Les Miserables is performed every year

Montreuil: 21st Century Booze Cruise

The booze cruise of the nineties played out to a set rhythm: hire a white transit van, make a beeline to a greasy spoon, then a mad dash across The Channel to Calais warehouses where the booze was piled high and flogged cheap … and back in time for tea. Hoards flocked across The Channel, fueled by 48p/litre petrol… 

Read More »

quesadillas

Aga top Quesadillas

A great thing about cooking straight onto the Aga top is how it crisps things up so nicely. Toasties are a dream. Quesadillas too. Forget the flaccid white tortilla wrap of a burrito. A few minutes on the simmering plate crisps up wraps and turns them a beautiful mottled brown, more like a pizza base.

Johnnie Walker1 x 780

Johnnie Walker City Edition: London Launch

“Mmm … the best place I’ve ever drunk whisky?” ponders Colin Dunn. As a Diageo whisky ambassador it’s not a straightforward question. “Probably Fingal’s Cave,” he says, referring to a tasting he did in on the uninhabited, Inner Hebridean island of Staffa, in a grotto known for its cathedral-like acoustics. “So much of taste is… 

Read More »

Buttermilk panna cotta

Buttermilk Panna Cotta

I wouldn’t usually choose panna cotta from a menu. When it’s effectively set-cream it’s a really rich dessert. Introduce buttermilk though, and it’s a different beast altogether. It brings a lovely tanginess to the dish, and is just delicious. This recipe is so quick and so easy. If you have people coming for dinner, then take 15 minutes to rattle… 

Read More »