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Pickled Cucumbers

These cucumbers are immensely popular. Serve with cold meats, pates and terrines, smoked fish, sandwiches, spiced beef and with a sharp and mature cheddar cheese. The pickle keeps well in the fridge, though it does lose its bright green colour. I like to slice the cucumbers and onions really thinly for a more melting and tender result. There will be some of the pickling liquid left after the cucumbers are eaten. I like to save this and use it for sprinkling on thinly sliced onions for an instant pickle.

Recipes • 18 Nov 15

Caramel and Almond Thins

These thin, crisp and delicious biscuits have many different uses. The original recipe comes from Chez Panisse in Berkeley in California. I was lucky enough to spend a month in the kitchens there a few years ago. I tasted these biscuits there and have adjusted the recipe slightly to suit our measurements and ingredients in this part of the world. They can be served with tea and coffee. They are good with ice cream and sorbets. They are fine enough to be served as a petit four. I also serve them with a Blackberry and Apple Fool in the autumn …

Recipes • 18 Nov 15

Rustic Oven Roast Potato Chips

For those among you who don't possess a deep-fry, but long for chips, these potatoes are perfect.

Food • 06 Oct 17

Salad of Organic Greens

A great side dish.

Recipes • 18 Nov 15

Harissa

I keep a jar of this hot and spiced North African-inspired paste in the fridge most of the time. I find it a really useful condiment for seasoning and marinating and on some occasions for adding a little heat to certain dishes.I use it with grilled lamb, pork and chicken, with oily fish such as salmon and mackerel, on hard boiled eggs and in an omelette, stirred through a mayonnaise as a sauce or through olive oil to make a slightly hot vinaigrette for crisp and cool salad leaves. I use medium hot chillies such as a Cayenne, Jalapeno or …

Recipes • 18 Nov 15

Bramley Apple and Plum Sauce

A great accompaniment for pork.

Recipes • 18 Nov 15

Make your own Mayonnaise with Rory O'Connell

Mayonnaise is an immensely important sauce and if I had to choose a single 'Desert Island' sauce, this would be it. It pairs perfectly with many different ingredients.

Food • 06 Oct 17

Vanilla Shortbread Biscuits

I like to give myself every chance of success and when I know that I have the correct amount of ingredients in my bowl that is already a good start. Biscuits and pastries are much less forgiving than, say, a slow-cooked stew, so cooking times are also crucial. Here the rules and guidelines really matter and because I think this is such a marvellous recipe, I would really like it to work properly for you so that it might become a most useful part of your repertoire. This biscuit punches above its weight in terms of texture and flavour. It …

Recipes • 18 Nov 15

Compote of Raspberries with Sweet Geranium

This is a great recipe which can be used all year 'round. I use fresh berries in summer and autumn, and frozen in winter. The geranium leaves for this recipe come from the lemon scented geranium, and they add a highly scented and delicious flavor to the syrup and the fruit. You will find this geranium in a good garden centre and it is well worth having. It can sit outside in a sunny spot in summer and needs to come back in to a sunny windowsill, conservatory or glass house for the winter months. It is immensely useful and …

Recipes • 18 Nov 15

How To Cook Well, With Rory OConnell

Pickled Cucumbers

Caramel and Almond Thins

Rustic Oven Roast Potato Chips

Salad of Organic Greens

Harissa

Bramley Apple and Plum Sauce

Make your own Mayonnaise with Rory O'Connell

Vanilla Shortbread Biscuits

Compote of Raspberries with Sweet Geranium

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