It is remarkable how many main meals can be cooked entirely on top of the stove, from Classic Fish and Chips to steamed specialities like Sea Bass with Orange Chilli Salsa. This is very much hands-on cooking and often achieves better results than when food is cooked in the oven, largely because the cook is more likely to stir and check the dish regularly. The aroma of the cooking food stimulates the appetite, doubling the enjoyment of those lucky enough to tuck into tasty dishes such as Bang Bang Chicken or Pot-Roasted Brisket.

  • MOUCLADE

  • This is a traditional dish of mussels cooked with shallots, garlic, and saffron from the west Atlantic coast of France. It tastes as superb as it looks. SERVES SIX INGREDIENTS 2 kg / 4½ fresh mussels, scrubbed and bearded 250 g / 9 oz shallots, finely chopped 300 ml / ½ pint / 1¼ cups … Continue reading “MOUCLADE”

  • TANDOORI CHICKEN

  • The word tandoori refers to a method of cooking in a charcoal-fired clay oven called a tandoor. In northern India and Pakistan, a wide variety of foods is cooked in this type of oven, but in western countries the method is most popular for chicken. Warm naan bread and mango chutney may be offered with … Continue reading “TANDOORI CHICKEN”

  • POT-ROASTED BRISKET

  • This Jewish pot-roasted meat dish includes the traditional kishke, a heavy, sausage-shaped dumpling, which is added to the pot and cooked with the meat. Serve with kasha varnishkes – meat gravy with kasha is one of life’s perfect combinations. SERVES SIX TO EIGHT INGREDIENTS 5 onions, sliced 3 bay leaves 1-1.6 kg / 2¼-3½ lb … Continue reading “POT-ROASTED BRISKET”

  • BANG BANG CHICKEN

  • What a descriptive name this special dish from Sichuan has! Use toasted sesame paste to give the sauce and authentic flavor, although crunchy peanut butter can be used instead. Bang Bang Chicken is perfect for parties and ideal for a buffet. SERVES FOUR INGREDIENTS 3 skinless, boneless chicken breast portions, total weight about 450 g … Continue reading “BANG BANG CHICKEN”

  • CLASSIC FISH AND CHIPS

  • Nothing beats a piece of cod cooked to a crisp with freshly made chips on the side. The batter should be light and crisp, but not too greasy and the fish should melt in the mouth. Serve with lime wedges if you really want to show off. The secret of cooking fish and chips successfully … Continue reading “CLASSIC FISH AND CHIPS”