Simple Fish Pie

Mark Hughes Leftovers, Main Courses 0 Comments

Fish pie is one of those luxurious, comforting dishes that always looks far more complicated to make than it is. Apart from being great for entertaining, with your guests thinking you’ve spent hours in the kitchen, it can also be an incredibly cheap dish to make. One great tip is to have a ‘fish pie bag’ on the go in …

Middle Eastern Stuffed Flatbreads

Mark Hughes Appetisers & Starters, BBQ, Dips & sauces, Light Lunches, Main Courses, Rubs, Taste products 0 Comments

One spice you may not have tried before is Sumac. Made from the dried, crushed berries of a sumac tree it is an essential part of any Middle Eastern cuisine, imparting a citrusy, almost bitter taste that’s delicious in marinades, seasonings, stews and soups. Its partner, Za’atar, is Sumac with herbs and spices and both together deliver an incredible and unique flavour. This is …

Quick & easy Paella

Mark Hughes Leftovers, Light Lunches, Main Courses, Rubs, Spice, Taste products 0 Comments

Like risotto, paella is sometimes thought of as a dark art, when in reality it’s pretty straightforward. Rick Stein once said that when he’d asked ‘how the risotto was’ in a restaurant, the answer was simply ‘we have some excellent stock’. Therein lies the secret; good stock turns a good risotto or paella a great risotto or paella. But, more …

Fire-pit BBQ Salmon with 1-minute Lemon Sauce

Mark Hughes Dips & sauces, Light Lunches, Main Courses, Oils, Rubs, Taste products 1 Comment

This is an incredibly quick and incredibly tasty dish and the 1-minute Lemon sauce is so simple it’s a stretch actually calling it a sauce. It’s zingy, lemony, sharp with a beautiful herby depth – the perfect foil for a fish with a hint of sweetness. Ingredients (serves 2) 2 Salmon fillets, skin-on 2 tsp Fire-pit BBQ rub (or Salmon rub …

Smoked duck, goat cheese & Chocolate balsamic

Mark Hughes Appetisers & Starters, Balsamic, Light Lunches, Main Courses, Salads, Taste products 0 Comments

We met the fabulous Elly McCauseland at a food event back in March, when she very kindly did a beautiful recipe for Blackberry & Rosemary Balsamic Glazed Pigeon Breast. So, we were really chuffed when another appeared on her super food blog Nutmegs, seven using our Chocolate & Vanilla Aged Balsamic vinegar! We made our Blackberry & Rosemary Balsamic with a …

Ras-el-hanout Lamb

Mark Hughes BBQ, Light Lunches, Main Courses, Rubs 0 Comments

This is a tremendously easy but incredibly tasty dish, perfect for barbecues and al fresco dining. Of North African origin, Ras-el-hanout literally means ‘top shelf’, referring to the merchant using their finest spices for their best customers. A unique blend often containing more than a dozen different spices according to what’s good at that time, the fresh ground ones have …

‘Weeping Tiger’ Thai Beef Salad

Mark Hughes Light Lunches, Main Courses, Salads 0 Comments

This has to be one of my absolute favourite salads, bringing back memories of a pub on the outskirts on London I used to live near that specialised in Thai food. I’d find an excuse two or three times a week to visit, sitting in the garden in the summer, but always drinking a cold Thai beer whilst I nibbled …