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Fast Take Away Stay-in Food

Confusion says “after long hot day in work… cheat!” Today started at 5am for being on the road for 7.30 before a two hour drive to sit a warm training room until after 5pm. Walking through the door after 7pm it’s was easy to phone the local takeaway and order in far too much expensive food. Deciding on the…

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Roulade, Salmon Roulade

Cooking for me is a combination of therapy, necessity, and adventure. My LatestSupper certainly bore testimony to this. Therapy as to destress after a long yearned after event; necessity as in we need feeding; and adventure whereby the dish and the facilities were all new to me. The ‘Main’ comprised of three parts; meat, vegetables and potato. Not too…

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Raising the Steak

It can quite emotive discussing how one likes ones steak. My barber admits to a 4 minute a side cooking but ruins the process by saying “has to be dry, no juices or blood!” Kevin is an excellent stylist, a genuinely nice guy and a stalwart of sport in the town; but in gastronomy; I believe the label “heathen”…

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The Good, The Bad & The Ugly

My Latest Supper played out like the plot of Sergio Leone’s ground breaking spaghetti western including New York Jews masquerading as Mexican Bandits (Eli Wallach). Yes bad foods masquerading as healthy and the ugliest lie of the late 20th Century when we all gave up dairy and fats and embraced the wonders of the carbohydrate. The Good still isn’t…

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Orient’tel

Many ethnic dishes have found their way to being considered part of the Great British menu. Some dishes don’t actually originate in India or China, but here in the UK. Many hot curries were made for the Western palette and the search for the hottest spices. Who hasn’t during the 80s chowed down on the Chicken-ding-a-ling? Up and down…

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When Worlds Collide

Continuing with my attempts at the OMAD diet (One Meal A Day), I decided on fast-food as after all it’s a Bank Holiday. A right collision of flavours, styles and cultures. Taking a clove of sliced garlic green pepper, and new season British asparagus, I gently sautéed the vegetables in a hot wok with a teaspoon of butter.  …

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La última cena

For my latest and last supper in Spain, I have a tapas style salad to go with a very British potato salad. Mains were the remnants of last night’s Carbonara… adiós mis amigos.  

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Mother Hubbard’s Cupboard

The nursery rhyme tells the story of a bare cupboard with mouths to feed. The joys of self catering is planning for only the amount of time and not exceeding the waste factor. Tonight I made a ‘make-shift’ Pasta Carbonara utilising two onions, 80% of the leftover mushrooms, an entire bulb of garlic, oregano, two tins of mushroom soup,…

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Cazuela de campo

Another day on the beautiful Costa del Sol and another opportunity to try my hand at Spanish cuisine. Having a limited larder to work with isn’t necessarily a problem. I have spicy pork sausages, chorizo,  garlic, mushrooms, celery, baby swede, baby parsnip, baby, turnip, celery, bell peppers, carrots, onions, leek, tomatoes and potatoes. Vegetable oil, red wine, and oregano…

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en los campos

Yesterday I travelled in land looking for a realistic España. It’s quite a drive to the picturesque historical city of Ronda. You leave the motorways of the Costa and steadily climb on twisting roads through majestic mountains some 750 metres above sea level. Although only 62 miles from Málaga, it is a slow, mentally challenging drive. Having arrived and…

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