Ten years ago, I offered to cook for a woman I’d been on a couple of dates with. By all accounts she dated a lot, but being cooked for was, surprisingly, a first. She was impressed, as she expected little more than a plate of spag bol. With
Puttanesca used to be my signature dish. Salty, tangy and a luxurious blend of tomatoes, garlic, anchovies, olives, and capers, ‘whore’s pasta’ was the dish I brought out to impress. That was until The Thirsty Manc told me that the best Puttanesca he’d ever had was made by nuns
This Burns Night, I decided to forgo the usual Haggis and instead attempt my recipe nemesis – stovies.
It’s fair to say I’m not a lover of summer. Be this because of my Scottish origins, or because I can at last give up trying to lose weight and instead cover up with snuggly jumpers, as the nights start to draw in I do
The following recipe is one of my all time favourites. It’s fresh and tangy and filling and meaty all at the same time. Ladies and gentlemen I give you griddled rib-eye with an Asian twist. Ingredients 2 x rib-eye steaks (the original recipe called for
In the Greedy household we do love a good steak, but over the past few months it’s become apparent that I’ve become a little stuck in a rut when it comes to cooking it. Option one is the gorgeous griddled steak with carrot and noodle
Combine 150ml vegetable stock, 3tbsp soy sauce, 5tbsp mirin and 1tbsp golden caster sugar in a pan. Bring to the boil and then turn down to a simmer. Add 1 sliced onion and cook for 5 mins. Add 250g thinly sliced meat to the pan