These little parcels certainly know how to make an entrance. When you serve them, make sure you get your guests to open the parcels themselves, to reveal the steaming mackerel inside. You can use this method with any fish; it’s nice served with a little rice.
This is definitely one of my favourite recipes in the book. It’s made using pork shoulder, an inexpensive cut that, when cooked in this manner, results in wonderfully tender meat and crispy crackling. If the idea of rolling and stringing up the shoulder around the stuffing is too much, take the stuffing with you to the butcher when you buy the meat and ask for it to be stuffed and rolled for you. Then it’s simply a case of roasting it.
Fried rice is one of my favourite things and I’m constantly looking for ways to mix it up. This recipe is one of my recent additions and has quickly become a regular. It is a bit of a kitchen-sink recipe, in that you can add whatever veggies you might have lying around at the bottom of the fridge, so feel free to experiment. Whenever I’m cooking rice for dinner, I always make a little more than I need, specifically so that I have leftovers to use in recipes like this. When storing leftover cooked rice, place in an unsealed airtight container and pop in a cool place to cool quickly and completely, before sealing and transferring to the fridge. Only reheat the rice once after this.
Whenever I visit Paris, one of the first things I always order is a 'crêpe avec jambon et fromage'. This recipe is my little twist on that – it makes vibrant green pancakes that are really nice as a brunch or lunch dish. Ham hock is a cheap and tasty alternative to prime slices of ham.
People panic a little bit about the measurements for cocktails, but it really is a case of making them to taste and remembering simple rules like one part alcohol to three part mixer for each person. Then just add the flavours! Get your hands on some fresh summer mint for these babies – it's one of the easiest herbs to grow, so just pick up a plant in the garden centre and pop it in a pot for fresh mint all summer long!