It’s coming up to the Christmas season. Don’t try to deny it, you know it’s true! I know it’s “Only October” as you keep telling yourself but most of us have at least thought about it and the very good of us…
In keeping with the theme of Mexican dips after the guacamole recipe from earlier this week, I give you the most famous of them all, the tomato salsa. Salsa, simply the Spanish and Italian word for sauce, has become synonymous…
You can use any cut of braising beef that you wish to in this recipe, such as oxtail, which I’ve used with excellent success in the past. I’ve used beef shin on the bone here, which is essentially the shank…
This is a superbly simple dish. Basically just 5 main ingredients, the paprika spiked chorizo warms with its mild smokiness and combined with the tomatoes provides a rich ragu in a short amount of time. Topping this with some grated…
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