Lamb kidneys in red wine

Tuesday, 1 September 2020|Dinner|

You’re either going to love this recipe or hate it. Because that’s the way it is with liver and kidneys – no fence sitting allowed. On the farm we ate every part of the animal, so organ days happened. I considered it a unique form of child abuse as an eight-year-old. My relationship with liver and kidneys changed when I became a [...]

Slow-roasted shoulder of lamb with red wine gravy

Friday, 14 August 2020|Dinner|

Sunday lunch on the farm with gran meant only one thing – leg of lamb. She roasted it low and slow and did very little to it, other than add salt. Fast-forward a few decades and my approach to roasting a cut of anything is still pretty basic. I strongly believe in paying a bit extra for seriously good meat [...]

Blueberry and port cobbler

Tuesday, 11 August 2020|Sweet tooth|

The signs of spring are all around! I’m seeing tender pink blossoms all over; the cat isn’t super glued to me at night anymore; and every morning birdsong starts up just a little bit earlier in my neighbour’s giant oak tree. But winter is by no means done with us, as I was reminded last week when two cold fronts [...]

Nutella French toastie

Friday, 24 July 2020|Breakfast, Sweet tooth|

French toast was a breakfast favourite of mine as a kid. Because it was the one thing I could actually cook as a 5-year-old, and because eggy wondrousness. It was pretty basic French toast stuff of course. Just normal white bread dipped into egg whisked with a splash of milk. Naturally I had to have it with that other favourite [...]

Rolled brisket pot-roast with samp

Friday, 10 July 2020|Dinner|

This isn’t really a recipe, it’s too simple to call it that. Think of it more as an idea. An idea about where you buy your meat, what you buy and what you do with it. Way back when I was a country kid, a supermarket was not the place one sourced meat. In fact, I can’t even remember whether [...]

Old-fashioned lemon posset

Wednesday, 8 July 2020|Sweet tooth|

Lemon posset is not a particularly South African pudding. Nope, it’s particularly English. Which is why it took me some time to discover the magic of this mind-blowingly simple, 3-ingredient pudding. Cream, sugar and lemon is all you need to make lemon posset. A bit of basic kitchen chemistry kicks in to transform these everyday ingredients into a velvety smooth, [...]