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A heads up for you that my residency at fabulous Irish cocktail bar in Islington, Homeboy, is coming to a close this weekend. Do come, ..read more
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This is the second of two sponsored summer recipes that I developed with Parma Ham. Don’t miss the first one: Bream Ceviche with Parma ..read more
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This is the first of two sponsored summer recipes that I developed with Parma Ham. A ham sangwich (correct spelling!) was the frequent ..read more
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Tofu! Now some of you are going to read that and think, WHAT?! TOFU?! Yes, tofu. Why? It is horribly underrated and completely delicious. ..read more
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Well I am excited and nervous in equal amounts. My second book BACON is going to print in September to be delivered in plenty of time for ..read more
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Hake is a beauty of a fish that is so underappreciated. We love it in Ireland, the Spanish love it too. In a way, I am glad that it isn’ ..read more
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Part 2 following on from A New Brunswick Culinary Road Trip: Starting at Saint John [Part 1] That brisk sea breeze off the Bay of Fundy is ..read more
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This is the second post in a two-part piece about my travels to Vorarlberg in Austria. Read the first part: Mountain Hiking, Herbal Walks ..read more
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I am fond of winter but I love to see it go. By the time it leaves it has become an unwelcome guest. It is a relief to see the buds open at ..read more
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I know everything should start with an onion, or so the saying goes. Most of my cooking does. But not always. Sometimes just garlic will do ..read more

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