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Archive for September, 2025

Cioppino

Posted in Uncategorized, tagged , , , , , , , , , , , , on 29 September 2025| Leave a Comment »

This rich, tomato-based seafood stew is a true taste of San Francisco and packed with fresh shellfish. Cioppino is the perfect Saturday night dinner to share with friends, a bit messy but delicious.

You will need to cook it while everyone is there, but as long as your ingredients are prepped ahead of time, it’s all very straightforward. Make sure you’ve got plenty of bread on hand to soak up all the broth.

Wine Suggestion: A fresh, mineral-driven white is the perfect match for this seafood-rich stew. Something vibrant and clean, without the weight of oak. We didn’t have a Californian wine that quite suited so opened an old favourite, the Céline & Frédéric Chablis. It’s full of white stone fruit, crisp apple and zesty citrus with the distinct limestone chalkiness of Chablis.

Cioppino – serves 4 to 6

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, chopped
  • a small bulb of fennel, finely chopped
  • 2 Romano peppers, chopped
  • 250ml white wine, plus an extra splash for the mussels
  • 400g tin of finely chopped tomatoes
  • 1 tbsp tomato purée
  • 300ml very light chicken stock
  • 1 tsp dried oregano
  • 2 bay leaves
  • 750g mussels, cleaned
  • 300g firm white fish, we used cod, cut into chunks
  • 12 raw shell-on prawns
  • 200g scallops, halved if large
  • a good handful of parsley, chopped
  • sourdough baguette and butter, to serve

Heat the oil in a a large wide pan. Add the onion, garlic and fennel with a good pinch of salt and cook gently for 10 minutes until softened but not coloured. Add the peppers and cook for another 5 minutes until softened. Add the wine and simmer for 5 minutes. Add the tomatoes, tomato purée, stock and herbs, then cover and simmer for 20 minutes.

Meanwhile, heat a large pan, then tip in the mussels with the extra splash of white wine. Cover and shake the pan for a few minutes until the mussels have opened. Scoop the mussels out and set aside, keep the cooking liquid.

Add the fish, prawns and scallops to the stew, cover and simmer gently for 3-4 minutes or until the fish is cooked and the prawns are pink. Add the mussels with the reserved cooking liquid (hold back any grit) and cook for another minute to heat through. Taste and season if needed.

Stir in the parsley and serve in bowls with plenty of bread and butter.

(Original recipe by Janine Ratcliffe in Olive Magazine, August 2025.)

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Lentils and Chickpeas with Coconut

Posted in Food, Indian, Vegan, Vegetarian, tagged , , , , , , , , on 22 September 2025| Leave a Comment »

Make this when you want something warm, healthy and with minimum fuss. Exactly what you need after a long day. Ready in less than an hour and the perfect weeknight dinner.

Lentils & Chickpeas with Coconut – serves 8 (freeze leftovers for another day)

  • 400ml tin of coconut milk
  • 2 tbsp ghee or coconut oil
  • 3 cloves of garlic, crushed
  • 1 onion, finely chopped
  • ½  tsp cayenne pepper
  • ½  tsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1½  tsp salt
  • 2 tsp ground coriander
  • 400g tin chopped tomatoes
  • 200g dried split lentils
  • 400g tin chickpeas
  • a pinch of chilli flakes, to serve
  • coriander leaves, to serve
  • steamed basmati rice, to serve

Measure 60ml of the coconut milk and set aside for drizzling over at the end.

Melt the ghee or coconut oil in a large saucepan over a medium-high heat. Add the garlic and onion and cook for a few minutes, then add the spices and stir for 1 minute.

Add the tomatoes, the remaining coconut milk, 750ml of water, lentils and chickpeas. Bring to a simmer, then reduce the heat and simmer gently for 15 minutes, uncovered, sitrring occasionally. The lentils should be soft and creamy.

Serve over steamed rice with a drizzle of the coconut milk, a pinch of chilli flakes and some fresh coriander.

(Original recipe from RecipeTin Eats Tonight by Nagi Maehashi, Pan Macmillan, 2024.)

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Saganaki-style Orzo with Prawns

Posted in Food, Greek, Pasta, Shellfish, tagged , , , , , , , , , , , , , on 21 September 2025| Leave a Comment »

Inspired by the classic Greek saganaki this dish bring together juicy king prawns, bright cherry tomatoes, orzo simmered in wine and stock, a drizzle of lemon and a scatter of feta and parsley. Perfect when you want something that’s quick, feels indulgent, but still very satisfying.

Wine Suggestion: We followed the time-honoured rule of “what grows together, goes together” and opened a bottle of Tetramythos Roditis from the Peloponnese. This dry Greek white is crisp and appley, with a soft, rounded texture through the mid-palate and a clean, saline finish. It worked perfectly with the prawns and the tomato base, echoing the citrusy notes of the lemon while balancing the heat from the chilli. No, we weren’t eating this by the sea in Greece but it certainly felt like we could have been.

Saganaki-style orzo with prawns – serves 4

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 5 cloves of garlic, finely chopped
  • 1 tsp chilli flakes
  • 2 tsp dried oregano
  • 2 tbsp tomato purée
  • 200ml white wine
  • 2 x 400g tin cherry tomatoes
  • 300g orzo
  • 500ml hot chicken stock
  • 350g raw king prawns
  • a small handful of parsley, finely chopped
  • 50g feta, crumbled
  • half a lemon, cut into wedges
  • toasted ciabatta, to serve

Heat the oil in a wide frying pan over a medium heat, then fry the onion with a pinch of salt for a few minutes or until slightly softened.

Add the garlic, chilli, oregano and tomato purée and cook for another couple of minutes.

Turn the heat up high, then add the wine and leave until reduced by half, about 3-5 minutes.

Stir in the cherry tomatoes, orzo and stock, bring to a simmer and cook, stirring occasionally for 5-7 minutes or until the orzo is almost tender.

Stir in the prawns and cook for 2-3 minutes or until cooked through. Season and scatter over the parsley and feta. Serve with lemon wedges for squeezing over.

(Original recipe from BBC Good Food)

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Char Siu Pork

Posted in Barbecue, Food, Pork, tagged , , , , , , , , , , , , , on 20 September 2025| 5 Comments »

A Chinese classic that couldn’t be easier to master, this char siu pork delivers glossy, caramelized perfection. Sweet, smoky and full of flavour, it’s a guaranteed barbecue winner! Don’t skip the crisp, garlicky pak choi on the side – it’s the fresh balance that really makes this dish.

Wine suggestion: We made this dish during Grenache Month and opened what turned out to be a fantastic pairing: Edetaria’s via Edetana Red , a red blend from Terra Alta, Catalonia, made with Garnatxa Fina and Garnatxa Peluda—two local Garnacha clones known for their balance of freshness and complexity. The wine’s soft spice, red fruit, and smooth texture echoed the sweet-savory glaze of the char siu pork beautifully. Its vibrant acidity brought out the juiciness in the meat, while the subtle earthy and herbal notes in the wine complemented the five-spice and caramelized edges of the pork. If you’re looking for a bottle that can handle bold flavors while adding its own depth, this one’s a winner.

Char Siu Pork – serves 4

  • 2 pork tenderloin fillets, trimmed

FOR THE MARINADE:

  • 1 tbsp vegetable oil
  • 2 cloves of garlic, finely grated
  • 2.5cm piece of ginger, finely grated
  • 2 tsp sesame oil
  • 3 tbsp runny honey
  • 2 tbsp soft light brown sugar
  • 4 tbsp hoisin sauce
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • ½ tbsp dark soy sauce
  • 1 tsp Chinese 5-spice powder
  • ½ tsp white pepper

FOR THE PAK CHOI:

  • 4 pak choi, halved lengthways
  • 2 cloves of garlic, finely chopped
  • 3 tbsp light soy sauce
  • 2 tbsp olive oil
  • ½ tsp white pepper

To make the marinade, heat the oil in a saucepan, then add the garlic and ginger and cook for 2 minutes. Add the sesame oil, honey, sugar, hoisin, oyster and soy sauces, 5-spice powder and pepper. Mix well and cook until slightly thickened. Remove from the heat and leave to cool completely.

Put the pork into a large dish. Add the sauce and massage well so it is really well coated. Cover and leave to marinate in the fridge for at least a couple of hours or ideally overnight.

Get your barbecue ready to cook on over direct heat and indirect heat.

Lay the pak choi, cut side up, on a tray. Mix the garlic, soy, olive oil and white pepper together in a small bowl, then spoon over the pak choi.

Remove the pork from the pork from the marinade, reserving the marinade left in the dish. Put the pork over the hottest part of the barbecue and cook for 6 to 8 minutes, turning ofetn and basting with the marinade.

When the pork is cooked, transfer to a tray and leave to rest for 5 minutes.

Meanwhile, transfer the pak choi to the barbecue over indirect heat – with the stems towards the direct heat as they take longer to cook. Cook, turning often and basting with the soy marinade for a few minutes or until charred and tender. Spray with a little water as it cooks to stop it from drying out.

Slice the pork and serve on a platter with the pak choi.

(Original recipe from The BBQ Book by Tom Kerridge, Bloomsbury: Absolute, 2025.)

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Tarragon Chicken

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , , , , , on 19 September 2025| Leave a Comment »

While rummaging through a relative’s bookshelf, we stumbled upon an old cookbook called Cooking with Katie Stewart and took a few recipes along on a recent trip to France — and we’re so glad we did. With some cuisses de poulet from a local butcher and the basic equipment in a holiday kitchen, we cooked a simple tarragon chicken that was so delicious, we made it again as soon as we got home. Proof that sometimes the best recipes are the ones you nearly overlook.

Wine Suggestion: Go classic and open a Chardonnay with a bit of oak — I dare you. It works so well with the tarragon and chicken. Tonight, we went with an old favourite: the Neudorf Tiritiri Chardonnay. Done.

Tarragon Chicken – serves 6

  • 4 tsp dried tarragon
  • 2 tbsp lemon juice
  • 6 chicken joints (we used legs)
  • 50g butter
  • 300ml hot chicken stock
  • 300ml double cream
  • a handful of flatleaf parsley, roughly chopped

Put the dried tarragon into a small bowl and pour over the lemon juice, then leave to soak for 30 minutes.

Season the chicken with salt and black pepper.

Melt the butter in a large saucepan, then add the chicken pieces and slowly brown them on all sides (this may be easier in two batches). When the chicken is browned all over, about 15 minutes, put all of the chicken into the pan.

Season the chicken again and pour over the tarragon and lemon juice mixture, then add the hot stock and cream. Cover with a lid and simmer gently for about 45 minutes or until the chicken is really tender.

Lift the chicken on to a serving plate and pour over the sauce (you can strain it if you have a sieve). Sprinkle with the chopped parsley and serve.

(Original recipe from Cooking with Katie Steward, Hamlyn, 1974).

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Burgers with Mushrooms and Horseradish Mayo

Posted in Barbecue, Beef, Food, tagged , , , , , , , , , , on 2 September 2025| Leave a Comment »

These tasty mushrooms with horseradish mayo are a great addition to a regular barbecued burger. They’re fully of umami savouriness. Make your own burgers, or buy some from a good butcher.

Wine Suggestion: We really enjoy these flavours with a good Pinot Noir with a few years of age, but they’ve got so expensive which is why we opened Dominio de Tares Baltos. A Mencia from Bierzo, north western Spain, this is a wine we’ve enjoyed over the years and think it’s getting better each vintage. Deep and savoury, but with an intrinsic freshness. Our bottle was quite young, but we suspect this will be super with an extra 3-5 years cellaring too.

Burgers with mushrooms and horseradish mayonnaise – serves 4

  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 25g root ginger, grated
  • 1 clove of garlic, finely chopped
  • 2 large portobello mushrooms
  • 4 good-quality shop-bought or home-made beef burgers
  • 4 burger buns, to serve
  • a large handful of rocket leaves, to serve

FOR THE HORSERADISH MAYONNAISE:

  • 2-3 tbsp mayonnaise
  • 2-3 tsp hot horseradish sauce

Mix the soy sauce, sesame oil, ginger and garlic together in a bowl. Set the mushrooms on a plate, stem side up, and pour over the marinade. Set aside for 30 minutes to 1 hour.

Mix the mayonnaise and hot horseradish sauce together in a bowl and season to taste.

Get your barbecue ready for both direct and indirect cooking.

Place the mushrooms, stem-side up, over the direct heat and cook for 10-15 minutes, or until softened and coloured. Move them to the indirect heat, keeping them stem side up.

Put the burgers over the direct heat, lift the mushrooms with tongs and pour any juices over the burgers as they cook. Keep the mushrooms over the indirect heat but turn them over so they are stem side down. Close the barbecue lid and allow the burgers to cook for 3-4 mintues, then flip them over and cook for the same time on the other side. They should be 71C when cooked through.

Quickly toast the buns, then place a few rocket leaves on the bun base and top with a burger. Cut the mushrooms into slices and divide between the burgers, finishing with some horseradish mayonnaise and the bun lid.

(Original recipe from Foolproof BBQ by Genevieve Taylor, Hardie Grant: Quadrille, 2021.)

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BBQ Trout with Beetroot & Apple Salad

Posted in Barbecue, Fish, Food, Gluten-free, tagged , , , , , , , , , , , , on 1 September 2025| Leave a Comment »

We’ve been having fun and trying to cook a lot more fish on the barbecue. The salad with these skewers is particularly good.

Wine Suggestion: we opened and enjoyed Stephanie and Arnaud Dezat’s Sancerre Blanc. Two of the youngest members of an old family making wine here since the fifteenth century, this was pure and refreshing with a suitable minerally texture.

BBQ Trout with beetroot & apple salad – serves 4

  • 600g chunky piece of trout fillet, skinned and pin-boned
  • 2 tbsp olive oil
  • 3 tsp wholegrain mustard
  • lemon wedges, to serve

FOR THE SALAD:

  • 1 apple
  • 6 radishes, thinly sliced
  • 100g pickled beetroot
  • 30g watercress
  • 1 tbsp finely chopped dill
  • 1 tsp Dijon
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 2 tbsp extra virgin olive oil

Cut the trout fillets into 1cm thick slices. Mix the olive oil and mustard together in a bowl and brush the trout all over with this mixture. Thread the fish onto metal skewers and leave to marinate in the fridge for 30 minutes.

Get your barbecue on and hot for direct cooking.

To make the salad, get a large bowl of iced water ready. Halve and core the apples and cut them into julienne strips and immerce in the iced water with the sliced radishes. Leave to crisp in the water for 10 minutes.

Drain the apples and radishes and pat dry with a clean tea towel, then place in a large bowl. Cut the beetroot into julienne strips and add to the bowl with the watercress and chopped dill. Toss together and leave in the fridge until needed.

Make the dressing by whisking the Dijon mustard, cider vinegar, honey and extra virgin olive oil together with some seasoning in a small bowl. Pour the dressing over the salad just before serving and toss well.

Place the skewers on the hot barbecue and cook for a couple of minutes on each side. Serve the skewers with some salad and a lemon wedge on the side.


(Original recipe from The BBQ Book by Tom Kerridge, Bloomsbury: Absolute, 2025).

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