I've never been very good at making Yorkshire pudding. Years of cooking on an Aga meant that by the time the meat was perfectly roasted,...

Here's a recipe for delicious lamb stew I made yesterday in the steam oven I am borrowing from Miele . Eleanor said it reminded her of a...

Years ago, I was in Delphi on Easter Sunday. It was in the 1960s, before the days of mass tourism. The main street was closed off, because t...

This is the piece of meat that is about to come out of my oven ... a 4.25k boned saddle of lamb, enough for 16 - and, I hope, for some lefto...

For all my married life and longer, I have read The Spectator every week. The political articles are good, the book pages are better, and t...

This was our dinner on Monday night ... good, but in need of further tinkering to make it perfect; the quince lends sweetness to the mince, ...

This is DELICIOUS, and so easy it's almost cheating. But not in the sense of going out and buying some horrible supermarket sauce and ca...

Well, they looked pretty good as they flashed by in the qualifying races - the boats set off at 15 second intervals, and the qualifiers are ...

Horatio asked for lamb chops for supper. We don't really eat chops any more, as they can be 50% fat; instead, I buy leg steaks, which ar...