Jerusalem Artichoke and Spinach Soup

How to Cook Jerusalem Artichokes

Say it. I know you’re thinking it; Jerusalem artichokes are gorgeous. Knobbly little root vegetables, coloured vibrantly in purple and punctuated with rings of almost pure white, they look like psychedelic ginger. Inside their fancy jackets, however, these “artichokes” are as plain as potatoes in all but one department; taste. Give this Jerusalem Artichoke and Spinach Soup a try and you’ll see exactly what I mean.

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Slow Cooked Brisket with Onions

Roast Brisket Recipe

Joints of meat – lamb, pork, beef or otherwise – aren’t something we indulge in too often. Usually, they’re more expensive – less frugal – than cuts like skirt, ox cheek, scrag end and offal. Brisket is a little different, however. Supporting much of the weight of its attached cow, brisket is naturally sinewy and tough, making it one of the cheaper cuts. A simple but flavoursome dish, this recipe for Slow Cooked Brisket with Onions is the perfect easy Sunday afternoon roast.

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Kingswood Family Scripture Cake

Scripture Cake Recipe

There’s a long tradition of home cooking in my family; specifically my Mother’s side. While rooting through the remaining possessions of my great aunt Vi little over a week ago, we stumbled across a recipe for Scripture Cake written either by her or my great great grandmother on my grandfather’s side. What else was there to do but give it a try?

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French Green Lentil Stew

Green Lentil Stew Recipe

For me, one of the best things about going on holiday is the inspiration it brings to the food you prepare and eat. Having spent some time in France back in September, I picked up one or two good ideas for French countryside fare. Green lentils have long been a staple ingredient in rustic French cuisine. And you can see why; a few special additions transform what is an otherwise basic ingredient into a rich and delicious French Green Lentil Stew.

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Ox Cheek Rendang

Recipe for Beef Rendang

Beef rendang is a rich curry of Indonesian origin, primarily flavoured using coconut milk, kerisik (browned coconut) and lemongrass. Usually made using cubed stewing beef, this recipe for Ox Cheek Rendang runs with the dish’s intensely flavourful credentials, making use of what is arguably the finest cut of meat for slow-cooking.

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