The lone gourmet

Breast of lamb is a much underrated cut, usually overlooked in favour of shoulder or leg even though it makes a very good roast. It's ch...

As with asparagus, the season for fresh peas and broad is brief so it's good to make the most of them before resorting once more to the ...

By now you're probably aware how much I love goat meat . It's not eaten just in Greece, but all round the Med - I've never quite...

I tweeted in passing the other week that I'd rustled up a vegetable tagine and someone tweeted back to ask for the recipe. Alas, I hadn...

Mackerel is one of my favourite fish. The fact that it's both cheap and nutritionally sound is a bonus on top of its creamy, fleshy text...

After a carb-heavy week in which I consumed not one but two cheese fondues (and recycled the leftovers of my own homemade one into a rarebit...