Frittata with slow roasted tomatoes – video recipe
No. 146
I’d like to show you how to make a frittata, and we’re going to do a slow-roasted tomato to go in it, with some potatoes that I’ve already cooked off,...
Grouse with Savoy Cabbage – Video Recipe
No. 127
Hi there. Thanks for tuning in. I’m going to show you how to cook a savoy cabbage and do grouse as well. And give it a little bit of a...
Dressed Crab Salad – Video Recipe
No. 100
Hi, there. I’m Matt, from the Underground Cookery School. Another cracker of a dish. I’m going to show you how to do a dress crab with spring onion and chili....
50 Chefs Meat
No. 98
On Monday we were delighted to welcome John Cadieux, group executive chef at Goodman/Burger and Lobster who was promoting Beef and Pork from The United States to some of London’s...
Parma Ham
No. 96
Last night we were “ham bushed” by the guys from Parma who were promoting their Prosciutto by staging a bloggers event where all three courses featured the uncooked, dry-cured meat....
Lamb with Spinach and Spring Onions – Video Recipe
No. 95
Hi there. I’m Matt from the Underground Cookery School. Lovely spring dish for you. We’ve got rump end of lamb with spinach and spring onions. You’re going to love it....
Raspberry Jelly
No. 94
I noticed David Cameron escaped London for Lanzarote and was stung by a Jellyfish so probably not the first time he’s been attacked by someone without a backbone; he might...
Jam Tarts
No. 93
On Friday as usual I cycled to work on a journey that takes me past the Highgate residence of supermodel Kate Moss. Outside were three very board girls looking for...
Purple sprouting broccoli and blue cheese soufflé
No. 92
In a bid to show he was down with the kids, education secretary Michael Gove recited the Wham! Rap; believe you me it was more embarrassing then the time my...
Salad of Pigeon, Purple Sprouting Broccoli and Parma Ham
No. 91
Hi there, I’m Matt from the Underground Cookery School. Lovely dish today. It’s a salad of pigeon with rocket. Crispy parma ham and purple sprouts and broccoli. I’ve got a...