Market Kitchen

On February 10, 2011 By

Gin and Crumpets on TV

If you’ve ever wondered what I would like sat on a stool trying to simultaneously look thin, interesting, knowledgeable, friendly and engaged while repeatedly saying: “It’s delicious Penny!”, now is your chance. I am one of the guests on Market Kitchen tonight (10th February) and tomorrow […]

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Cock-a-Leekie soup

It’s that time of year when we search our ancestral roots for a whiff of Scottishness, then don kilts and drink whisky whether or not we found any Highland blood in our family tree. If you’re looking for something to eat on Burns Night that isn’t haggis – or something to […]

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Lambswool

Not taken your Christmas decorations yet? Don’t worry, you aren’t slovenly. You’re simply waiting for the real Twelfth Night on the 17th January to arrive. In anticipation of this pre-Gregorian calendar celebration, I’ve written about the tradition of wassailing for The Dabbler. Comes with bonus Lambswool (mulled ale) recipe, for those who […]

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Brussels sprouts with chorizo and sherry

A great evil is upon us: the evil of the Brussels sprout. Christmas wouldn’t be Christmas without a giant serving dish of miniature brassicas being brought to the table and then being politely ignored for as long as possible.

Normally I do my best to avoid the […]

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Venison mincemeat

Already bored with the super sweet mince pies that have been doing the rounds in offices and at Christmas parties this week? The head to The Dabbler for a venison mincemeat recipe and add a whiff of Medieval Yuletide to your Christmas feasts.

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Porridge with whisky and cream

If you’ve ever thought that what your porridge lacks is booze, then get yourself over to The Dabbler where you’ll find my recipe for proper porridge with whisky and double cream.

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Bonfire Night gingerbread

If you find yourself in need of a gingerbread recipe in the next month or so (well, it was Bonfire Night yesterday and Christmas lurks on the horizon like a sluggish winter sun), then head over to The Dabbler for a very fine recipe written by my humble […]

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