Bistro Crispy-Skin Salmon with Warm French Lentils There’s a sound salmon skin makes when it hits a hot frying pan. A hiss, then a steady crackle that tells you something
Read More >>

By Joel Mielle

Proper Heat, Not a Polite Version Sausage Arrabbiata Pasta is proper arrabbiata heat, not a watered down version wearing the name. Italian sausage adds richness underneath, but garlic, chilli and
Read More >>

By Joel Mielle

Basque Burnt Cheesecake (San Sebastián Cheesecake) Basque Burnt Cheesecake, also known as San Sebastián cheesecake, is the crustless, deliberately burnt dessert that turns everything you know about cheesecake on its
Read More >>

By Joel Mielle

Shrimp Bolognese Spaghetti Most people crack open a bag of shrimp, peel them and bin the shells without a second thought. That’s the tastiest part going straight in the bin.
Read More >>

By Joel Mielle

Sweet, Sour and Five Hundred Years in the Making Sweet, tangy and packed with flavour, this is one of Sicily’s oldest cooking traditions. Agrodolce literally means sour and sweet, balancing
Read More >>

By Joel Mielle

Fierce Potatoes, Properly Done Patatas Bravas are one of those tapas bar dishes everyone thinks they know until they taste the real thing. Crisp on the outside, soft in the
Read More >>

By Joel Mielle

Panko Crusted Schnitzel Piccata Crumbed chicken and piccata sauce should never have been separated in the first place. One gives you that shatter of golden crust. The other gives you
Read More >>

By Joel Mielle

The Dinner That Smells Like Someone’s Grandmother Is Cooking Verza e Salsiccia is a Northern Italian dish that turns the cheapest vegetable in the shop into a proper dinner. Cabbage
Read More >>

By Joel Mielle

Blanquette de Poulet There is a certain kind of French cooking that never shouts. No browning, no roasting, no colour at all. This is that dish. Blanquette de poulet is
Read More >>

By Joel Mielle

Pollo al Ajillo There is a whole head of garlic in this dish and not one clove goes to waste. Pollo al Ajillo is one of those old Spanish dishes
Read More >>

By Joel Mielle

Warm Sardines and Tomatoes on Toasted Sourdough Most people walk straight past the tinned sardines at the supermarket. Their loss. This is a ten minute lunch that turns a two
Read More >>

By Joel Mielle

Sicily’s Pasta Sauce That Never Sees a Stove Most pasta sauces spend an hour reducing on the stove. This one is the opposite. Pasta alla Trapanese is a raw sauce
Read More >>

By Joel Mielle