Just a quick reminder that Hugh Fearnley Whittingstall’s new program “River Cottage Spring” starts on Wednesday 28th of May at 9pm on Channel 4.  Don’t miss it!

Some ingredients just go really well together and become classics: tomato and basil, cheese and chives, asparagus, eggs and Parmesan. Sometimes those ingredients work so well together you just can’t bear to play with them too much.

I have no idea why but the past few weeks have turned me into a pork ribs addict. There’s nothing quite like eating soft, melt in the mouth pork straight from the bone; roll on barbecue season!

This chicory and potato salad with dolcelatte is one of those dishes where I’m not quite sure if it works or not. I loved it, my Wife hated it. So why not try it and let me know what you think? The weather this past week has been fantastic, just right for experimenting with …

I was in Tesco last week when I saw this packet of “Cock Soup” and just couldn’t resist. Yes, its immature, but I’m a guy and that means I laugh at rude words. Sorry about that! So who fancies some Cock Soup? Nourishing, as it says on the packet; it must be from …

Asparagus, eggs and parmesan; a classic combination, but what would you make with that little lot? If you think you could come up with something original, we’d love to hear about it. We’re running a seasonal food blogging event lasting right through to the end of May; all you have to do is create a [...]

Haggis is one of those things you either love or you hate. And I’m betting if you hate it, you’ve never really tried it at all, have you? If not, this bite size version is great for winning over haggis virgins just like you. Here’s something else. When the Scots say “neeps” what …

I’m becoming pretty bored with generic cookbooks and this one manages to break the mould. How about some of the more simple yet delicious recipes; Spring onion pancakes (Pa jeon), with just a handful of ingredients, or Chinese barbecue spare ribs (Paigu) – which has to be the easiest, tastiest version I’ve ever seen?

Fancy eating something so dangerous it might be your last meal?  Me neither, but it’s a delicacy in Tokyo for theose brave enough to attempt it.  Check out this great article (and fantastic photograph) if you dare!