Savoy Cabbage with Bacon. Savoy Cabbage is in season and I’m always on the look out for different ways to cook it, rather than the standard boiled or steamed then buttered
Dauphinoise. Cream, garlic, potatoes, cheese – what’s not to love. This side dish is one of my all-time favourites, though I really only ever cook it on special occasions like Christmas because I like it to be a treat
Teochews love their meat and eggs braised to a dark brown colour. The taste of braised meat is usually savoury, with a tinge of sesame and ginger fragrance
Today is National Potato Day so it’s only right to celebrate our most famous vegetable. There are so many ways to cook our national treasure but as I’m still trying to keep the summer memories alive I’m adding a Spanish twist to tonight’s dish
I make no secret of the fact that the humble potato is my favourite vegetable. Actually I love all vegetables (except canned peas), and could quite happily become a vegetarian
