All posts filed under: Featured Recipe

Hot Cross Buns

This is the third of my traditional British recipes for patriotic Remainers who see the future of our country in the sunny uplands of the European Union. My first, the Great British Remainalade was a huge hit. My second recipe, a traditional English Christmas Cake reflects of our nation’s unusual love of dried fruit and booze – but for this one I’ve turned to Easter and Hot Cross Buns. Good Friday seems a good day to put this recipe up on Master in the Kitchen. Few outside of the UK are familiar with these plump, spiced, fruit buns. The United Kingdom may be a far more secular space these days but when these little buns first made an appearance Britain was first and foremost a Christian country and this recipe is a reflection of that heritage; the cross a symbol of Christ’s sacrifice during Holy Week. Like Remainalade and Christmas Cake these buns have their fair-share of dried fruit, grated orange and spices. They taste delicious straight out of the oven when they are still …

Warm Food for Cold Days

One of the best ways to beat the winter blues is to eat warm, nourishing, comforting food that boosts not only our spirits but our immune system as well. It is a well known fact that the darker the days the more our immune system is compromised and prone to picking up passing nasties. It is truly at times like this that traditional marinades and slow cooking come into their own. The long soak and the low heat will really transform your dishes into a culinary delight that heartens the soul, boost tastes & flavours as well as releasing more of the foods nutrients. It is a time when nourishing soups are at their best, when a steamy, warm stew is at its most desirable and when creamy rice puddings served straight from the pan taste sublime. Remember to serve fresh salads or pickled condiments alongside the cooked food. The enzymes will help your body work its way through all the cooked food. The water soluble vitamin C present in raw or pickled food will …

Alpine Cheese Fondue

One of the great things about rediscovering traditional food and cooking is learning to embrace all the natural fats we were once warned are the root cause of all our current ills. Of course there are those who always knew, instinctively, that abandoning butter, cheeses and drippings was nonsense. Then again there were many, myself included, who for years spurned melted cheeses, butter or other delicious animal fats convinced they would clog the arteries and make us fat. Now I know that low-fat alternatives are just phoneys with artificial flavourings thrown in to mimic the delicious taste of natural animal fats whilst failing to deliver the necessary nutrients. If you’re going to indulge – indulge in the real McCoy! Best of all kids love the conviviality of sitting around the table poking sticks into a communal pot. Probably not something to be eaten every day of the week given that few of us toil in Alpine fields during the day or hack at timber with a heavy axe in sub-zero temperatures – but then again …