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The Cookery School.  I like nothing more than seeing my people fly – and having fun. Whether a boy or a girl, here is a chance to cook brilliantly, to enjoy doing it and to wow your loved ones in the process – what’s not to like? Please keep the comments coming.

Recipes

Chicken, sage and red wine

Chicken, sage and red wine

Giuliano Bugialli was a great Italian food writer*. He died last month and I salute him now through my version of his “Pollo alla salvia ed aglio”. This is the quintessential taste of Tuscany – chicken pieces, red wine, olive oil and masses of sage. It is simplicity...

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Italian Summer Shrimp Gratin

Italian Summer Shrimp Gratin

The secret of cooking is sometimes just to combine simplicity and perfect ingredients. Our tomatoes are brilliant right now, especially the cherry of baby varieties, and we are inundated with basil. Here is Italy at its best. A brilliant light supper – serve with a...

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Brandade de Morue

Brandade de Morue

In France it is called Brandade, in Italy Baccala – a South European peasant dish of supreme subtlety found all-round the Mediterranean. Francesco de Mosto introduced me to it in Venice and then Rick Steyne inspired my version with Tapenade. Originally made with salt...

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Pulled Pork

Pulled Pork

Pulled Pork is the Southern dish par excellence. Why it should be ignored by so many of my posher American culinary luminaries I will never know. It is ubiquitous down our way whether at public fairs or neighbourhood B-B-Q’s. Here, inspired by David Tannis in the NYT,...

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Potage Parmentier

Potage Parmentier

Leek and Potato Soup, the blonde’s favourite soup. I made it last night whilst she was tucked up in bed, and completed this morning. It is a world beater, a super-rich starter, serve in small cups, chilled with a sprinkle of chopped parsley and spring onions and a...

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Bouillabaisse

Bouillabaisse

The soup of the sea gods. The story goes that French fishermen would throw the remnants of the day’s catch into a vast pot, add some local roots (garlic, onion, fennel) herbs (tarragon) a bottle or two of the local white wine, a glass of pastis (Pernod), and water and...

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Gourmet Calzone

Gourmet Calzone

In England it was pork pies. For centuries workers wold leave their village homes, walk several miles to the farm or work place and carry a cold pork pie with them for their midday meal. In Cornwall it was a Cornish Pasty. In Southern Italy it is a folded pizza or...

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Roast Chicken

Roast Chicken

People are always asking me how to create the best roast chicken – so here it is! This is the one dish when the blonde looks for cheesy or new potatoes as well as French beans and carrots. Materials. 1 chicken. 1 handful preferred chopped herbs (rosemary, thyme or...

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Mushrooms a la Greque

Mushrooms a la Greque

This is a Starlight recipe, a delicious Hors D’oeuvre or a brilliant light lunch. The key is to keep the tastes and the four elements separate rather than losing each in a mushy medley. Serves 4 as a starter dish. Go heavy as you like on the herbs and spices and be...

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2 great salmon recipes

2 great salmon recipes

Cooking Salmon. To my mind this is the unrivalled king of fish. Here are two ways to wow your chums – the first “Salmon – Noel” is the work of the blonde, a stunner and the second “Salmon Meyer” is a simple classic that you could adapt for any other favourite fish....

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Blini Pizza

Blini Pizza

Wolfgang Puck is a Hall of Fame chef – this starlight stunner is built on his original ideas – the blonde loves it. Materials. 1 store bought thin pizza base. 2 tbsp Greek yoghurt. 1 tbsp Hellmans mayonnaise. 1 tbsp heavy cream. 5 tbsp crème fraiche. ½ cup minced...

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My Boeuf Bourguignon

My Boeuf Bourguignon

This famous French dish has always disappointed me. The sauce is not thick enough, it is too bland, but mostly it has been the meat – chuck steak is tasteless. On the bone short ribs are quite another thing – buy the biggest, fattest, plumpest – allow 1lb each...

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Simple Trout

Simple Trout

The good news is that the New York times has a delightful and brilliant new columnist, Alison Roman, in their Food section. She will be writing every other Wednesday and she is a breath of fresh air. Here is my take on a recipe for trout at last without nuts or cream!...

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Brilliant Grilled Pork

Brilliant Grilled Pork

This is where the BBQ really comes into its own – a quick, winning way to provide brilliant pork. Again originally an Alison Roman dish from the New York Times, I am a fan – the clever trick is the cut of pork in the first place. Materials. 1 slice pork shoulder c 3/4...

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Tuna Ceviche – Summer on a plate

Tuna Ceviche – Summer on a plate

Tuna Ceviche – Summer on a plate. It has been a hot summer, the Blonde was out for the day, and the Tuna in Publix looked perfect – fresh, thick and heavy. Here’s how to entrance the love object. Materials. ½ lb thick tuna per person cut into ½ inch cubes. Small red...

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A Starlight recipe – Pesto

A Starlight recipe – Pesto

A Starlight recipe. Pesto. The herbs in my tiny garden are rampant – so its Pesto-time. I make two types one with sweet basil, the other with sage. They both stay fresh in their jars in the fridge for a month or so. Add to pasta and you have an instant and fragrant...

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My Mother’s Terrine

My Mother’s Terrine

My Mother’s Terrine. Every French Mum has her Terrine recipe. Perfect for lunch with a light salad, or as the starter to a fine dinner. As with so many of my recommendations once cooked keep it chilled in the fridge and the terrine is there when you want it to slice,...

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Vegetable Lasagne

Vegetable Lasagne

Vegetable Lasagne More than 20 years ago a wonderful cooking writer Nigel Slater wrote books that made you want to eat – he was a real lick –the-spoon type of cook. This is a miracle for the veggies, for your family and frankly for your gourmet friends – for 6:...

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Conroy’s Parsley Sauce

Conroy’s Parsley Sauce

Big John spends his time fishing off the coast of Florida when he is not trading textiles around the world. From time to time he drops off the freshest of fish and in return I find wines for him and his lovely wife, Terry and cook them supper. But how best to cook a...

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Poulet Marguerite

Poulet Marguerite

For those special moments – Daisy’s Chicken – named after a very special friend. This is a Bocuse league sauce – serve simply with baby boiled potatoes, a robust green salad, and a glass of champagne. As with many of my dishes I prepare it till final assembly then...

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