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Don’t come the raw prawn
Click here to VIEW THE VIDEO The supermarket was having a special on frozen jumbo prawns, de-veined and in a split shell. Standing there in the aisle, I had a vague recollection of a vermicelli noodle...
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The fun rolls on!
Click here to VIEW THE VIDEO (Windows Media high quality, 6.3 MB) Click here for the smaller version (1.7 MB) We first had “fun rolls” (Vietnamese spring rolls) at The Vietnamese restaurant in...
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Lobster and mussels, alive, alive-o
If Prince Edward Island is famous for one thing, it just might be lobster suppers. These seafood feasts typically start with courses of chowder and mussels. Then the diner is presented with a whole...
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Real Belgian fries, with mussels and mayo
Windows videoQuickTime video This episode our London-based mate Phil shows us how to make real French fries – so real, in fact, they’re actually Belgian. And his wife Michelle, a genuine chef, chips...
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Good golly fish curry
Windows video mp4 video King of curry Atul Kochhar had his meen molee published in Observer Food Monthly a while back – and we had the chance to crash-test the recipe. Meen molee is a coconut fish...
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Pad thai with two tries
Windows video (small) mp4 video (small) We reckon you can’t love Thai food without loving pad thai – the country’s national dish. Your average Thai cook can probably whip this up with a few swishes of...
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No-fuss fish pie
Windows video (small) mp4 video (small) While it’s nice to experiment in the kitchen and try exciting and slightly scary things like soufflé and partridge, it’s equally nice to build up a stock of...
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Baked salmon recipe, with a bed of puy lentils
Windows video (small) mp4 video (small) Go to the recipe for salmon with puy lentils If you’re good at chopping vegetables, this dish is a doddle. Even if you’re a little bit slower with the knife...
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