Recent Posts

Delicious Fishcakes with Lemon and Parsley Sauce

Delicious Fishcakes with Lemon and Parsley Sauce

A very simple way to make very tasty fishcakes in a lemon and parsley sauce. The fish I used is Ling but you can use any fish or seafood you want.

You couldn’t eat fresher fish than this!

You couldn’t eat fresher fish than this!

Our neighbour, Glen and his daughter, Jennifer were walking around the marina when they saw a fishing boat coming in through the lock gates. Jennifer asked the fishermen if they’d caught anything. They had and she could have some if she wanted. Glen called me 

Salmon with Cheese Crust and Couscous Salad

Salmon with Cheese Crust and Couscous Salad

Nathaniel (14) who is learning to cook for his Duke of Edinburgh Award is helping me make a beautiful fillet of salmon topped with a parmesan and basil crust served on a simple tomato sauce with couscous salad. INGREDIENTS (serves 4) 4 salmon filletsFresh breadcrumbs4 

Crispiest Duck with Cherries and Potato Gratin

Crispiest Duck with Cherries and Potato Gratin

Nathaniel is doing cookery for his Duke of Edinburgh Award. Today we are cooking a Gressingham Duck in black cherries and a potato gratin.

How to marinate and grill Salmon Slices

How to marinate and grill Salmon Slices

For this latest offering, Nathaniel who is learning to cook as part of his Duke of Edinburgh Award helps me make a simple starter. Salmon sliced marinated in soya sauce, garlic and ginger. Grilled and served with chili and chive mayonnaise.

How to make North African Boureks

How to make North African Boureks

Boureks, a Mediterranean dish that is served from Greece all the way round to Morocco. Its origins could be Turkish, and its popularity spread during the Ottoman Empire. Today, Nathaniel who is learning how to cook for his Duke of Edinburgh Award, and I are