Renowned, in Britain at least, for its comforting, restorative properties, Oxtail Soup – or, in this case, Oxtail Stew – is consumed as eagerly as possible by the sick, aged and infirm. As a man who fits all too perfectly into two of the three categories, it seemed only right to bring you a recipe for my own personal remedy.
Lamb curries are some of my favourites. And this recipe for Lamb Badam Pasanda is at the very top of the tree. Creamy and rich, but very simple to throw together, this cardamom-infused curry is the perfect way to enjoy such a sweet and tender meat.
Thanks in great part to the universal success of Guinness, the history of Ireland and stout – a type of porter – is inseparable. Irish Porter Cake, best made with stout, is something of a tradition in the country. Whether it’s a cake eaten but once a year – on St. Patrick’s Day – is up for debate. But it’s certainly a valid excuse to indulge.
Keeping it simple, my Beef Shin Ragù takes things back to basics. Full of good quality, rich ingredients, it needs little to supplement it. Mixed in to a hearty portion of fresh egg pasta, Italian-inspired food scarcely achieves a better flavour.
Scotch eggs have long been a favourite of mine; eaten eagerly with portions of chips in my youth. But as old age draws ever nearer, my desire for cheap and insipid scotch eggs has fallen by the wayside, replaced by a penchant for the delicious. Homemade Chorizo and Fennel Scotch Eggs? They’ll do nicely.