There’s a couple of interesting things about this recipe. First, it’s cooked with the heat turned off (which probably has something which Molecular Gastronomy could explain better then me), and secondly, the resulting stock liquid can be turned into a soup quickly and easily. Dinner for two days!

Don’t look at me like that. If you saw this seasonal dish in a restaurant marked up as “Escargot” you’d probably be tempted. So why not try them for free at home?

The benefits are surely two fold. One one hand, you get a delicious meal that most French men would applaud. [...]

This soup is delicious and should convert almost anybody. I serve it chunky, with the vegetables intact and even with a large chunk of oxtail in the middle of the bowl so that the meat can be enjoyed too. But you could just as easily strain it to remove the “solids” for a more liquidy lunch.

The recipe for “Devilled Kidneys” dates back to Victorian times, although mine is not entirely true to the original mold. Sure, I’ve used kidneys, cream and mustard, but I’ve skipped the Worcestershire Sauce and Cayenne pepper, replacing them with red wine and paprika for a different taste.

Firstly, while we claim this recipe to be truly authentic, fajitas are a nonsensical item. How? The term “fajita” used to apply to a tough cut of meat from the belly of a cow. This originated in Mexico with the term arracheras, and the term fajita was used for the same thing in the U.S.

This pasta dish comes courtesy of my Father, who has a distinct style of food, generally focusing around fish, pasta, and fresh salads. And lots and lots of wine.

Bigos is one of those hearty stews that every country seems to have, and consider their national dish. This one is typical of Poland, and uses everyday ingredients such as Sauerkraut (Kapusta) and smoked or unsmoked meat.

Despite us having a small garden at home, we pride ourselves on the large selection of herbs we have growing there. One of the most prevelant during spring and summer has to be wild rocket; it seems to grow as fast as it can be picked and eaten, and has a fantastic strong and peppery taste that bought rocket just can’t match.

Always on the lookout for something new, our local supermarket suprised us when we were out shopping by presenting us with ox heart, at a ridiculous price of 42p (English money). Never ones to pass up a bargain, we snapped it up, then went home to figure out how to cook heart; we ended up settling with the most simple method we could dream up, which turned out to be just perfect.

Nothing could be more Scottish then haggis. The ingredients of haggis alone sum up the ruggedness of this country, and our Haggis With Drambuie sauce is a delicious, contemporary version of this.

Of course for this recipe we’re expecting you to go and buy a haggis, and not make one,  then cook the haggis according to [...]