Thursday, 29 September 2011

St Paul's: my view of London

So I move out of my flat next to Exmouth Market in a month. It'll be extremely sad. After living in SW, NE and Central London, this is the best location I have found.

Here are a few images that come to mind when I think of the view and the historic location I'll be leaving. Leaving behind the stunning views from my block's roof, St Paul's View Apartments, will be hard. Seeing the iconic dome of the cathedral tower above the city sky line everyday will make me feel a little less like a Londoner.

The stunning roof terrace (pic below). Here was where we watched the Lancaster bomber fly-by on the William-Kate royal wedding day this year. It was a surprisingly uplifting day. You can see St Paul's, Tower Bridge, the ever-rising Shard and the Gherkin.

The lasting image of British endurance: St Paul's still standing, rising above the flames and smoke of the Blitz in World War 2.

And an image I first saw when I signed my contract at Winkworths, estate agents, for the flat a year ago. Location: 39 Farringdon Road, London. You can see the plaque on the wall in this link. It is a classic London piece of history that I think deserves to be publicised.

I never knew that there had been zeppelin raids on London in World War 1. Imagine the fear that these eerie, slow moving, angels of death must have inspired. You can read more about them at Wikipedia.

And finally to the future, I saw this in November 2008 and am glad someone took a photo. The dean and chapter of St Paul's commissioned Martin Firrell to commemorate the 300 year old Christopher Wren dome of the cathedral.

This resulted in an art installation turning St Paul's dome into a giant 'literal and metaphorical lighthouse'  called the Question Mark Archive. Phrases were submitted by the public and leading thinkers giving their opinions on what makes like meaningful and purposeful and what is St Paul's purpose a midst this. Watch the video here.

I was fascinated to see words in arabic and words such as 'atheist' projected onto the dome. How they would have been differently received 300 years ago. That we live in a city in an age that can embrace all cultures, religions and people makes me truly proud to live here.

Wednesday, 28 September 2011

Chilli Con Carne Recipe with The Pixies

I chose The Pixies - Debaser (Spotify link). It's an awesome album. Surf rock music makes me think of LA and Mexican food. Also I read this week that the baby from the Nirvana Nevermind album cover - possibly the most famous baby picture ever - turned 20 this week. Kurt Cobain was an avowed Pixies fan. Tenuous but true.

This recipe is so easy. It's another stick on an album and just enjoy recipe. Max cooking time 45 mins.

This chilli dish would be served in an ideal world with a pint of frozen margherita from the Beach Burrito Company - sadly in Bondai, Australia. This fine establishment, introduced to me by my mate Matt last year when I came to visit, has a slush puppy-style machine that churns the frozen margaritas keeping them ice-cold and mesmerising. You can imagine what a thing of beauty this cooling alcoholic beverage is after a good surf.

300g lean beef mince
3 garlic cloves, crushed
2 hot chillis
1 medium onion
Paprika, heaped tablespoon
Cumin, heaped tablespoon
Mixed peppers, 3, try to go for different colours, it adds colour
Coriander, for garnish
400g tin chopped tomatoes
250g tinned kidney beans
350g tinned sweetcorn
2 beef stock cubes
salt, pepper to taste
Frozen garlic bread


Heat some olive oil in a deep pan.

Chop or food process the onion, chillis, peppers, garlic together until they are quite finely chopped. Add to the pan. With the lid on, sweat the vegetables for ten minutes on a low heat.

Meanwhile blend half the sweetcorn and the juice from the tin. Keep to one side.

When the onions are soft add the mince, some salt, pepper and 1 stock cube to the

Keep stirring the pan contents until the meat begins turning brown. Now add the blended sweetcorn, the wholesweetcorn, the kidney beans and the tinned tomatoes. Return the lid and leave to cook for about fifteen minutes.pan. Break the mince up with a wooden spoon to stop it from sticking together.

Add the garlic bread, wrapped in tin foil, to the oven at 180 degrees.

After 15 mins you may want to add more chilli, tomato, seasoning, or stock cube to taste. Concentrated tomato paste works well for adding a rich tomato taste at this stage. Remember you can keep adding but you can't take away so make sure you're adding slowly and tasting as you go.

Take out the garlic bread out and slice. Serve the chilli in a bowl with the garlic bread on the side and garnish with roughly chopped coriander.

Monday, 26 September 2011

BBQ Garlic Oysters and Hot Smoked Trout in Brittany

I love Brittany. For those of you who have not had the pleasure of visiting yet and do not know where it is: it is the part of France that sticks out underneath England and has the appearance of a prehistoric dinosaur snarling at the Atlantic. A more tangible fact, it has more coastline than the rest of France put together.

Fitting facts, you might say, for this post as it is a celebration of the delicious Breton seafood that awaits your visit.

My mum and Freddy, her partner, live in Brittany and I come over whenever I can. I'll cut to the chase here and write another post another time on their fantastic lifestyle converting an ancient farmhouse and living partly off of the land and partly off the other fine French produce. So, to the BBQ oysters and hot smoked trout....

Before I start, I will say that my favourite way to do oysters is freshly shucked with a squeeze of lemon. This cooked recipe is for when you fancy something a bit different.

Rosé at the ready, here's a two course Breton BBQ seafood feast fit for the last of the September sun.

BBQ Oysters:

Half a dozen oysters each.

Fire up the BBQ.

Shuck the oysters. Chuck the shell lids.

This is important! In an upward motion lightly stroke the edge of the oyster flesh where it hugs the top of the shell with the tip of your knife. It should recoil in response to your antagonising stimulus. This is a good thing, it means it is alive and therefore fine to eat. Discard any that do not respond to being poked. (You can also add a drop of lemon juice to the oyster to test it is alive).

Now chuck any shell pieces and the water inside the shell. Don't worry, the delicious water will not be lost, the oysters will give out more water over the coming 10 minutes. Detach the oyster from the shell.

Add the garlic butter. Homemade or bought. Do not be stingy with the butter or garlic. This is French cooking.

After leaving the oysters to stand for 10 minutes they will have released more water to replace what you discarded. Now add the shells straight onto the BBQ on a medium-high heat. They'll be done in 5-10 mins. I normally eat oysters straight out of the shell so you do not need to overcook them here. Just melt the butter and get the juices bubbling. The shells act as great little containers for the juices. If you can resist whipping them off the BBQ and into your mouth after five minutes you are a stronger person than me.

Dunk some sliced french baguette in the buttery, garlicky oyster juices and savor the delicious flavour.

Hot Smoked Trout

I had never tried smoking any food before but it seems that hot smoking is going through a big resurgence. My mum and Freddy have been smoking food a lot over the last few months so it was only fitting that I'd get a go as soon as I got out to France. I can firmly say that it is a great experience. In this instance, the trout takes on a wonderful colour, the meat stays succulent and the light smokey flavour is so much more subtle than any bought pre-smoked fish I've tried. Get involved, you get to play with coal BBQs and smoke. What's not to like?

So once you have warned your neighbours, any nearby Indian cheiftans and turned off your fire alarm, it is time to prepare the smoking apparatus.

Prepare 1 whole trout per person, gutted, cleaned, patted down to dry with kitchen roll.

Fire up the charcoal BBQ. When the charcoal has turned white, get ready. You will need to move fast to not get smoked yourself! Have your trout at hand. Now throw a few handfuls of wood chip on the coals. This will instantly start the smoke to rise. Get the grill back on the barbie and put your trout on it. Get the lid down fast.

A fillet of fish can take 3-4 mins to cook. The whole fish will take about 10. The key indicator is if the skin can be pealed away from the fish it is done. After doing the pealing skin test, cut down to the bone of the largest fish. If that is looking cooked, you're done. It really is that simple.

Good luck not smoking yourself though. I'm off for a shower.

Smoked trout, new potatoes and salad is a perfect meal.

Thursday, 22 September 2011

Green Thai Curry served with Led Zeppelin


This fast, easy green Thai curry is based on one of the first recipes my mum ever gave me. I cook it every couple of months especially when I need a hit of greens, chili and health.

So I turned to it this Tuesday. Back home from work, the Led Zepplin IV album on, I set to work. By the time 'When the Levee Breaks' screeched out I was sitting in front of the TV, fresh meal in front of me, feeling very chilled.

Serves 4, here's how:


  • Bart's green Thai curry paste, 90ml
  • Mange-tout, 200g, trimmed
  • Coriander, 3 big handfuls, roughly chopped
  • Chili, fresh green, 2-3, finely chopped
  • Baby sweetcorn, 250g, halved
  • Cup mushrooms, 250g, halved or Button mushrooms, whol
  • Limes, 2-3, juice and maybe the zest if you want a full kick
  • Sugar, 1-2 tablespoons
  • Sunflower oil, 1 decent glug
  • Chicken breasts, 4, diced
  • Coconut milk, 400ml
  • Chicken stock, 1 cube
  • Rice, a handful per person

Boil some water.

Meanwhile cut the baby sweetcorn pieces in half. Cut the mushrooms in half if you have cup mushrooms or keep whole if you have baby mushrooms. Cut the chicken breasts into medium-small pieces.

Heat a decent glug of sunflower oli in a wok. Fry 3/4 of a jar of Bart's Green Thai Curry paste for a minute on a high heat.
Turn down the heat to medium and add the chicken pieces. The aim here is to seal the chicken - not cook it through - so ideally only add a few pieces at a time so that there are none on top of each other in the wok but are touching the hot pan.

Then using a fork or chop sticks turn the pieces so they are all over white and sealed. Remove the pieces as soon as they have an outer white colour and leave to rest on a plate. Repeat till all pieces are done.

Add the coconut sauce to the now empty wok together with half a pint of water, the juice of the limes, a tablespoon of sugar and a chicken stock cube. Don't clean the wok before adding everything here, you want all that spicy goodness. Bring to the boil.

Add the rice to a separate pan and cover with the boiled water. Add enough water so there is about a centimeter of water above the top of the rice. Bring to the boil for just under 10 mins.
Once the sauce is boiling in the wok, add the halved sweetcorn and the chicken. Return to the boil.

Now add the mushrooms and mange-tout. Cook for about 3-4 minutes.

Taste the sauce and add more sugar, salt, lime, curry paste or chopped chili if needed. Try grating the green lime zest into the sauce if you want a more potent limey kick.

Once the rice is cooked, add to a bowl, then ladle out the curry on top. You'll end up with a soupy curry dish that is best tackled with a spoon.

Garnish with fresh chopped chili and roughly chopped coriander.

Devour with a cold glass of Riesling or crisp lager. Or if you're Neuf, a tall glass of squash.

Tuesday, 20 September 2011

Lunya Restaurant: Welcome to Liverpool

I had been keen to visit Europe's 2008 Capital of Culture for a long time.

After a fine Saturday wandering the streets, dodging incessant Beatles memorabilia and visiting the Tate, Millie and I managed to book last minute tickets to the last night of Roger McGough's brilliantly funny adaptation of Moliere's 1664 comedy, Tartuffe, at the Playhouse. It was hilarious, with more rhyming couplets than a Beastie Boy would care to spit.

Walking to our restaurant for the evening, Lunya, I'll be frank, we wondered if we may have missed a trick, Desperate Scouse wives was on just down the road. Will it still be showing in 350 years time. Time will tell.

Having Morito on my doorstep, Bocca di Lupo as my favourite restaurant, and Barrafina next to my work (not that I've been to either sadly more than once), it was always going to be hard for this Spanish tapas restaurant to stand out from the crowd. Lucky then that it had won Best Restaurant by Lancashire Life, Cheshire Life and Liverpool Food Festival. And stand out it did.

Bringing together a menu so rich with quantity and quality as well as intricate histories and descriptions of each dish, the hardest thing was limiting the number of dishes we ordered. It is really no wonder that this mid-range price restaurant comes in at #4 in Liverpool's best restaurants according to Trip Advisor.

Housed in an airy, converted 18th century warehouse, yet not one for getting stuck in the past, a TV screen live streams all the action from the kitchen where they keep their own wood fired brick oven for traditional bread making and meat roasting. Perhaps though the highlight was the instant warmth we felt on entering the restaurant. Greeted by the friendly waiter we were profusely apologised to for the singing emanating from the floor above. It sounded like a travelling rugby team were singing odes to former glories. As it turned out this was the dulcet tones of a harmonious 23 strong Norwegian male sing troupe who had booked the upstairs room. This instantly added a wonderful atmosphere to the post-theatre dining. And they were just getting warmed up.

Ordering some salty Fino sherry to start, we navigated the menu. Forgoing pork belly (a Morito favourite) and the intriguing austuraian cheese & cider pate, we settled on our six dishes and ordered a bottle of Navajas Rioja. You know you're doing well when for the first time you can remember you order your selection of tapas dishes and they don't include a chorizo dish. There were certainly chorizo dishes on the menu and my loyal eye naturally gravitated to them but when it came to the crunch I opted for some new delights such was the variety and quality on offer...

Here they were (from the menu):

"Padrón peppers (Pimientos del Padrón) 
Small green peppers (1 in 20 is very hot, with the rest having 
a beautiful mild flavour), sautéed with extra virgin olive oil 
and Maldon sea salt. Russian roulette on your plate!
Recommended wine: Vina Gravonia Heredia Reserva Blanco, D.O.C. 

Tenderloin of Ibérico pork (Lomo de cerdo Ibérico) 
Ibérico solomillo fillet, seared on our plancha and served pink 
over bubble and squeak with an orange and PX sherry reduction.
Recommended wine: Anima Negra 2, Mallorc

Morcilla de Burgos stack with caramelised Granny Smith apple 
(Morcilla de Burgos)
This rice based black pudding is flavoured with cumin, and is
sautéed with Granny Smith apples, finished off with a 
caramelised apple slice and drizzled with a pimentón caramel 
sauce. Recommended wine: Bodegas Pirineos Gwertztraminer

Gulas (Gulas) A tapas bar favourite in the north of Spain. 
Originally elvers (baby eels), these are made from Alaskan 
pollock and served in hot olive oil with hot red chilli and 
garlic. Recommended wine: Castello de Medina, Sauvignon Blanc
Hake in Asturian Cider (Merluza 

en salsa de sidra Asturiana) 
Market fresh hake baked in our 
wood oven in parcels with cider, 
green pepper and Spanish onions, 
served over sea spinach with a
traditional Asturian cider sauce.
Recommended wine: Txomin, D.O. 
Guetaria Txakolina

Patatas a lo Pobre A traditional peasant 
dish of Spain (literally, meaning poor 
man’s potatoes) potatoes sautéed with onion, 
peppers and garlic to a sticky caramelised finish. £4.45
Recommended wine: Abadal 5 Merlot, D.O. Pla de Bages"

The highlight was the gulas: thin strips of pollock braised in garlic and chilli oil. Originally baby eels were used for this dish but pollock is the modern day version. Closing our eyes this had exactly the same flavour and texture as spaghetti vongole as the thin fish strips replicated the sensation of al dente pasta.

So ordering over, settling into the fruity Rioja, next thing we knew 23 men were marching down the stairs lead by a guitarist. They approached the table next to us and, after a brief intro speech from the tall Norwegian - clearly their ring leader - and a stucato 1-2-3-4, launched into a 'happy birthday' rendition sung to a complete stranger. Everyone joined in, all oblivious to who had requested this aural treat, all enjoying it. So far so almost normal....
A true master of his art, the ring leader, even before the song's close was urging the guitarist to go straight into the next song. Which he did, with gusto. As the master of ceremonies announced to the restaurant that the next song would be the most romantic of songs, Eight Day a Week (by the Beetles). Well, after a day spent trying to ignore Liverpool's favourite sons, I willingly gave my heart to the moment.
After another impromptu appearance from the choir during desert, they departed, though we were to see them again it turned out at a free show at the Royal Phil at the Hope Street Festival (but that's a story for another entry).

Trooping out of the restaurant with their wives, merrily swaying into the distance, the men of song departed. Frantically Googling karaoke bars we realised our team of two could hold no sway in a town echoing with Norwegian song. Calling the nearest we were discouragingly knocked back. Two were too few for a karaoke room.  After questioning what sort of karaoke bar he ran I sheepishly hung up, he didn't get that I was a convert to Liverpool's Beatle-loving brotherhood.

Liverpool will to me always be Beatles songs, orchestrated by Norwegian male choirs, in Spanish restaurants, sung by friendly people. Impromptu, boisterous and fun.

Wednesday, 14 September 2011

WWOOF: Wine's Best Kept Secret

I was honoured to be invited by Orlando to a pop up lunch last Sunday in Black's members' club called Pop-Up Potentino. I knew very little about what I was getting myself in for but the emailed menu looked exquisite, decent value and hosted in a venue I'd never visited before. The event turned out to be my initiation into the society of WWOOF-ers, wine's best kept secret.

WWOOF stands for 'World Wide Opportunities on Organic Farms'. This membership charity connects you with organic farms that provide food and shelter in exchange for manual work on their land. Orlando had worked twice at the Tuscan organic winery of Castello Di Potentino, the host of today's pop up restaurant.

 Castello Di Potentino is 10 acres of vineyard overlooked by the restored castle (found in an old guide book). As Orlando described it: 'Gruelling' work in the Tuscan sun, with an afternoon banquet accompanied by delicious pasta and wines, in the shade of a medieval, restored castle? Sounds like a holiday, doesn't it?

The WWOOF movement was born in 1971 when Sue Coppard organised a trial weekend for herself and three other Londoners on an organic farm in East Sussex originally stood for Working Weekends on Organic Farms. "Sue arranged a deal with the farmer: they would help out with work that needed doing on the land in exchange for food and accommodation. The weekend was so successful that it became a regular trip, every third weekend." From there it snowballed...

Orlando's experiences as a WWOOF-er, hoeing the estate with ancient equipement, were related to me over a delicious, crisp class of the castle's Lyncurio. A white wine tinted with what Charlotte describes as, 'the pale cold pink of a winter sunset'. You could even detect notes of his hard work. His two stints at the vineyard had obviously been a success for he was treated like a family member and it turned out had even been serving dinner at the Saturday evening sitting of the pop up event.

I had entered Black's that day through the basement door. Pausing to admire the chocolate pots being lovingly filled with rich, molten goo by the restaurant team, I was warmly welcomed by the small room of lunch guests including our hosts, Charlotte Horton and Alexander Greene, who live on, own and run the wine estate - the only organic winery in the region.

Menu"Wild Fennel Days"

Caserecce with Ricotta and Wild Fennel Tops

Guinea Fowl with Potentino Olives and Juniper, Sauteed Fennel
Salad with Potentino Special Sauce

Alexander's Potty Chocolate Pot with Bitter Chocolate, Lavender and Maldon Salt


You can turn down these opportunities because it's a Sunday and you should be forgoing wine for a fresh Monday but, the way I look at it, when you can, you have to put yourself in these situations. Good things are more likely to happen when you do. Mondays are always going to be tough but at least you have a story. As my friend Lina once told me, Simon, sometimes you have to take one for the anecdote. Though I'm sure I'm stories were about things much worse.

As it turned out, I was incredibly happy I said yes. But I soon began to realise my promise of one glass of wine with lunch was going out the window.

Millie arrived and soon we were ushered upstairs to the dining room. I love that at pop up events you are put at tables with people you haven't met before. Generally the people will be interesting and you know there's a shared love of food to bind you together if the going gets tough. It turned out that Orlando, Millie and I were seated at a long, sturdy wood table with the vineyard owner's daughter and cousin next to us. It really was a family affair. They had all worked at the vineyard at one time or another. On presentation of the olive oil and bread, we were even told that she might have pressed this batch herself. The oil was amazing, so smooth and light you could have drunk it.

The Black's club dining room was a wooden floored and walled, narrow set of connected rooms with character provided by old paintings and hogarth-like sketches hanging on the walls from ceiling length black wrought iron chains and hooks. The lights were slowly dimmed through the meal accentuating the light cast from the large clam shell-fronted candles lining the walls.

The primo pasta course was typically Italian - massive. The caserecce pasta served with ricotta and the strong taste of fennel was excellent. We could not tell if the pasta was a tube or not. It required licking the sauce off to reveal that the pasta was a delicate, 'S' shape running along the width with no hole. Alexander, ever-present chatting to guests, informed us that this was his favourite pasta. It is certainly a smash hit new entry in my pasta appreciation chart. I'm always fascinated by how pasta is chosen to match a sauce - like a thick papardelle that allows a meaty wild boar ragu to hug it.

As with the pasta, so evaporated the Lyncurio. Next up a bottle of the Sacromonte 2006. This accompanied the guinea fowl nicely. Such delicious hearty country fare was complimented by the mediterranean olives and a further hit of fennel. With no room for the salad and special sauce I was beat. Well, until the desert. There's always room for desert. Cheerily realising that organic wines should give no hangover if drunk liberally with water, I toasted the dark Sacromonte wine.

The desert was sublime. Thick, smooth, dark chocolate in small pots: in a state lost between molten and solid, happy to be scooped up by spoon but energetic enough to try to get back in the pot if you weren't quick. Each mouthful was to be savoured as it released the lavender flavour and a salty bite. This was a trully impressive flavour combo.

Coffees closed the lunch which was by now somewhere close to dinner. Drinking the wines in London with the producers, their family, wwooters and friends was a fantastic experience. Hearing about the days working in the fields in the shadow of the castle made me dream of Tuscan holidays and harvests. I know where I'll be one hot Summer's day.

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Click here to read a Guardian article giving a good introduction to how and where to WWOOF.

All wines available from

Monday, 12 September 2011

The Glorious Twelfth: Grouse Night

After moaning for 3 years that Victoria has no decent pubs, restaurants or attractions other than excellent modes of transport to leave it, I finally found the Boisdale. Shame I now work near Covent Garden. Well, no, not really a shame.

In celebration of the Glorious Twelfth, which refers to the 12th August - the usual date that grouse hunting season opens - I was invited to an all male evening of well-hung, supremely gamey, game eating.

The Boisdale is expensive at £35 for the grouse and a glass of Château Rahoul 2005, but then you're not going to eat grouse every day as I had been reliably informed and this was to be my first foray into eating this intriguing bird.

The Boisdale, "London's greatest highland haunt", is the perfect setting for grouse eating. Thick carpets, dark wood and deep red painted walls greet you as you arrive. Sauntering past the cigar humidor you descend past a live jazz band to one of two classic saloon bars for a warm up pint.

There's a reassuring grandeur in the restaurant that let's you know you've come to the right place for hearty, classic meat.

After deliberating over haggis and whisky starters, we ordered (6 Grouse deals please). 6 sturdy steak knifes and individual finger bowls were promptly presented. This restaurant means you to mean business.

The grouse arrived presented on a crouton base, streaky bacon slice top, small side salad, bread source and crisps. Goodbye Summer, welcome Winter. We dived in.

If there is a way to improve bacon, they found it. Roast, add grouse, drizzle with gravy.

The grouse itself was incredible. It is like nothing I had tasted before. The first sensation was the colour - a dark red that made it look like a perfectly rare steak. The next sensation was the taste. It was almost overpowering. It gave a heady rush that made me close my eyes and hope it wouldn't end. I am still disbelieving that this fine animal can fly.

I was then informed that the innards are the real peak of the gamey flavour and are best smeared on the crouton that the grouse was sitting on.  This was another level. Washing it down with the delicious, earthy Bordeaux wine, I was in heaven.

After the meal, we retired to the roof terrace for cigars, whisky and blankets. When in Rome...

After marveling that the desert menu had a savoury section featuring Scotch Rarebit with whisky (see below). We raised a toast to the Boisdale, the best thing in Victoria, and the majestic grouse. Until next year!
The 'Dessert' Menu

Check out the Boisdale site for more on the Highland way and grouse.

Sunday, 11 September 2011

Best Food I've Ever Eaten

So, a nice punchy starter to give you a taste of things to come...

Best food I've ever eaten: Sardines BBQ'ed by the side of a dusty, Moroccan road by a kid fanning some coals.

They were plucked fresh from the sea that morning and I'd just got out of the water myself fresh from a mammoth surf session. I was famished and ate the sardines in a bread roll. My friend, Skeg, was driving and we had no cutlery so I tore the bread and filleted the sardines by hand.  We ate while driving up the coast to the next surf spot. What a finger-licking, delicious mess!

There's a wonderful connection you have to seafood when you know you've shared the water with the creatures that same day. It definitely makes the food taste better as the saltiness brings back memories of the water.

We were somewhere north of Taghazout, Morocco: map in a town that was just along a road. Possibly this surf spot:

A few massive sardines and a whole loaf of round Moroccan bread cost us about a pound. Sardines BBQ'ed straight from the water stuffed into a bread roll still tops my list of favourite foods 4 years on. Thank you Morocco!

I miss you (and your waves)....

My food blog

I love food, cooking and eating different food from all over the world. I'm yet to try something I don't like. I can stomach hard boiled eggs but find the white such an odd texture that they are the only food stuff I can think of I wouldn't be happy to eat.

I've finally decided to write about the food I eat, places I visit and restaurants I recommend. Hopefully there'll be lots of video too to come. I'll be uploading to YouTube soon and embedding as I go.

Any comments, advice, recipes please get in touch!