Kay Plunkett-Hogge
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Canapés
Anchoide
Canapé Eggs by Margaret Stuart
Lou Cachat
Moo Muan Sukothai
Quick and Easy Tod Mun
Tapenade
Cocktails
The Aviation
The Improved Whiskey Cocktail
The Isola del Sole
The Perfect Martini
Condiments & Relishes
Khun Prawee Sangthong’s Nam Prik Goong Siap
Nam Jim Nong Da
Nam Jim Seafood
Preserved Lemons
Rouille
Thai-Talian Spicy Salsa Verde
Wild Garlic Salsa Verde
Za’atar
Dessert
Burnt Cream with Bay
Coconut “Ice Cream”
Fragola Cardinale
Lemon Posset
Naam Kang Gno
Tarte Tatin
Eggs & Dairy
Alfred Hitchcock’s Quiche Lorraine
Hardy Amies’s Scrambled Eggs
Hoy Tod
Omelette Fines Herbs
Scrambled Eggs ‘James Bond’
Fish & Seafood
Gaeng Som Goong Kai Jeow Cha Om
Goong Pad Dok Guaychai
Hoy Pad Nam Prik Pow Bai Horapah
Quick and Easy Cioppino
Sea Bream with Palourde Clams and Vermouth
Simply Grilled Mackerel
Meat & Game
18–24 Hour Slow Roasted Shoulder of Pork
Beef Stew with Marjoram Dumplings
Chipotle Roasted Rack of Lamb
Devilled Kidneys
Fennel and Thyme Fried Rabbit with Garlic
Gigot d’Agneau Boulangère
Ischian Rabbit
Kai Pa Lo
Levantine Partridge
Neua Tom Kem
Pan-Fried Lamb Fillet with Shallot, Garlic and Rosemary
Pan-Fried Pork with Marsala and Sage
Pan-Fried Provençal Market Lamb Fillet
Pan-Fried Sweetbreads with Madeira and Bacon
Peter’s Rabbit Stew
Pork Chops with Lemon, Sage and Crackling Strips
Pork Fillet with Lemon, Capers and Sage
Quick and Easy Rabbit Fricassée
Rabbit with Cider, Saffron and Potatoes
Ragu di Pernice con Ginepro
Seua Long Hai
Spiced Rack of Lamb with Za’atar and Chilli
Steak Au Poivre
Thai-Talian Stuffed Pork Loin
Veal Escalopes with Capers & Anchovy
Pasta, Rice, Bread, Potato—basically starch
Bryn’s White Bread
Capellini al Granchio
Gravy and Potatoes In A Big Brown Pot
Grilled Asparagus and Meyer Lemon Risotto
Roasted Red Pepper and Fresh Chilli Risotto
Rosemary Risotto with Sautéed Chicken Livers
Yorkshire Puddings
Poultry
Coq Au Vin
Duck “Negroni”
Early Spring Pot-Roasted Guinea Fowl
Gaeng Kari Gai
Petti di Pollo alla Panna
Pot-Roasted Guinea Fowl with Cabbage, Peas and Bacon
Poulet Noir Dans Son Jus
Sautéed Chicken with Tarragon and Mustard
Turkey Pot Pie
Turkey Savoyade
Salads
My ‘Ivy At The Shore’ Salad
Warm Chicken Liver, Nasturtium and Nectarine Salad
Soups
Chiltern Nettle Soup
Roast Jerusalem Artichoke Soup with Morecambe Bay Brown Shrimp
Vegetables, including Vegetarian
Devilled Mushroom Wellington
Piedmont Roasted Peppers
Sautéed Radishes with their Tops and some Peas
Sautéed Summer Vegetables
Simply Sautéed Cavolo Nero
Stuffed Tomatoes
New Recipe: The Improved Whiskey Cocktail
Posted on
27/04/2016
New Recipe: Naam Kang Gno
Posted on
13/04/2016
20/04/2016
New Recipe: Piedmont Roasted Peppers
Posted on
31/03/2016
New Recipe: Coconut “Ice Cream”
Posted on
27/01/2016
New Recipe: Neua Tom Kem
Posted on
12/01/2016
How To Cook The Perfect Stir Fry
Posted on
12/01/2016
“Heat”… Is Happening!!
Posted on
11/01/2016
31/03/2016
New Recipe: Thai-Talian Stuffed Pork Loin with Spicy Salsa Verde
Posted on
29/07/2013
19/06/2015
New Recipe: Rabbit With Cider, Saffron and Potatoes
Posted on
27/02/2013
27/02/2013
New Recipe: Duck “Negroni”
Posted on
19/02/2013
New Recipe: Early Spring Pot-Roasted Guinea Fowl
Posted on
08/02/2013
More January Jelliciousness
Posted on
25/01/2013
by
Kay Plunkett-Hogge
Posted on
10/08/2016
Image
In Other News…
by
Kay Plunkett-Hogge
Posted on
24/05/2016
Rama-kable!
Read More
by
Kay Plunkett-Hogge
Posted on
20/05/2016
20/05/2016
Project X Lies Within…
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by
Kay Plunkett-Hogge
Posted on
13/05/2016
It’s World Cocktail Day!
Read More
by
Kay Plunkett-Hogge
Posted on
05/05/2016
Out Today: Heat—Cooking With Chillies
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by
Kay Plunkett-Hogge
Posted on
27/04/2016
29/04/2016
“Down In 5” for Borough Market
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