Chicken – everyone’s favourite dinosaur, fantastic staple for feeding loads of people, so versatile, but gets a bit boring, doesn’t it? Well, when you fancy doing something a bit different… here it is. This recipe is remarkable mostly because I conceived it one day in my old office whilst I was still vegetarian, for my carnivorous […]
This recipe is just a modification of the classic porcini risotto. Method Follow the porcini risotto recipe, omitting the mushrooms and replacing with diced chicken breast fried in a little olive oil with sliced red chillis (to taste). For the stock, use a good strong chicken stock.
The Standard British Bolognese Sauce is a travesty, a mere shadow of the original, exquisitely rich, almost solid sauce. So here’s my version of the classic Ragu. Oh, and anyone who thinks this word is even slightly trademarkable, get lost back to your silly marketing land where you can hijack words for your own purposes, […]
If you serve this up at a dinner party, it’ll be the first to go. Make sure it’s a course by itself, served only with some fried rice or chow mein (fried soft noodles), because everything else will be ignored. Ingredients 8 oz quorn chunks/pork or chicken chunks 4 oz bamboo shoots 1 green pepper […]