Eight Bells

Jerk chicken is about as Jamaican as it gets, hot from the chilli, spicy and aromatic from the allspice, mace and cinnamon, it's the ori...

This dish is a meal in itself but it also makes a great accompaniment to jerk chicken (recipe to follow). It's not a hot Indian style cu...

We picked the last of the oranges from our little tree today and got 16 oranges, enough for a litre of freshly squeezed juice. Orange Juice ...

With winter seemingly just around the corner it's probably the wrong time of year to be blogging salads however this one is just too del...

Tarte Tatin is classic French cuisine at its very best and, when served warm with a couple of scoops of vanilla ice cream, my favourite dess...

This is the accompaniment to the spatchcock and again it is from the Dec/Jan 2011 edition of "Donna Hay" magazine. We didn't m...

It seems ever so slighty gruesome to be eating baby chickens when our own baby chickens will be arriving in about 5 days but if you're g...

If you've ever been in an asian greengrocers and seen a fruit that looks like a gigantic green grapefruit and you wondered what it was a...

Happy New Year everyone! I have been looking for a decent 30cm stainless steel frying pan for some time and finally came across this Cuisina...

Ragu is an italian term for a meat based sauce, usually served with pasta. This ragu sauce is taken from John Torode's excellent newish ...