Posh croque monsieur

What a croque! There’s no doubt about it. This is a posh croque monsieur that’s packed with gastronomic gooey goodness—rich and smooth cheese ganache with meltingly delicious ham hock terrine.

SANDWICH, RECIPESimon Baker28 January 2019cheese, ham, toasted sandwich, croque monsieurComment

Roasted butternut squash soup

Colourful, creamy and comforting. This roasted butternut squash soup is a right winter warmer. Great as a supper. Fancy enough to start a dinner party.

SOUP, RECIPESimon Baker9 November 2018butternut squash, roastedComment

Salt beef

Turn beef brisket into salty, juicy, tender and deeply beefy salt beef. It’s simple to make and I guarantee you won’t be able to get enough of it.

MEAT, RECIPESimon Baker31 October 2018beef, cured, brine, slow-cookedComment

Braised feather blade of beef

A fabulous slow-cooked steak feast for friends. Made with tender, tasty feather blade beef that can be cut with a spoon.

MEAT, RECIPESimon Baker24 October 2018beef, feather blade, braised, slow-cookedComment

Soda bread

You can’t beat the smell of freshly baked soda bread wafting through the house. It’s yum and so easy to make. You have no excuse not to give it a go.

BREAD, RECIPESimon Baker23 October 2018baking, breadComment

Bara Planc. Welsh bakestone bread

Bara Planc is a traditional Welsh bread cooked on a bakestone on the hob. Almost cakey in texture and utterly delicious toasted then generously buttered.

BREAD, RECIPESimon Baker18 October 2018baking, bread, welsh Comments

Juniper crust cured venison

No need to wait for winter to enjoy this finest, most tender cut of venison. Cured and encrusted in juniper and rosemary. It’s a real treat. Yum.

MEAT, RECIPESimon Baker20 June 2018cured, venison, fillet Comments

Lamb ham

You haven’t lived until you’ve tried lamb ham. That’s right. No pork. Just lamb. Cured, rubbed and smoked. The recipe dates back to colonial times in America.

MEAT, RECIPESimon Baker15 June 2018lamb, cured, smoked, hamComment