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Strawberry-Basil Martini

The Strawberry-Basil Martini is a beautiful and sophisticated cocktail that pairs two of our favorite summer flavors. While the combination might sound unusual, the sweet fruit and herbal notes are absolutely delicious together.

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Chicken Massaman Curry with Wheat Beer

This chicken massaman curry brings bold spices, flavors and colors to the table without bringing the heat. It warms without the burn!

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Crispy Oven-Fried Chicken Tenders with Garlic-Herb Yogurt Dip

Crispy, crunchy oven-fried chicken tenders might look like kid food, but these are packed with enough flavor to keep the grown ups just as happy. We serve them with a herb, garlic and lemon yogurt dip.

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Home to roost

Home to roost

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When I was a teenager living in Wateringbury, Kent, we kept chickens. We had a moderate garden behind the house, which I was proud to have helped to plan and build (I designed the curved patio area – to this date probably my only piece of landscaping), and my mum and stepdad set up a chicken house alongside it. At any one time, we had up to six chickens – I’m fairly sure we lost several along the way to foxes and dropsy, but I remember we had them for a good few years. They had free run of the garden and, if the bottom part of the kitchen door was left open, they’d wander in and investigate the house. I don’t remember having any real responsibility for them, other than a bit of cleaning and feeding; the clearest memory I have is of chasing them down as they ran, single-file, out of the garden gate and down Pizien Well Road. I don’t know where they thought they were going.

A few tips n’ tricks

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These are a few things that I’ve found to be game-changers. Simple things that make cooking better, easier and tastier.

1. Never use iodized table salt. It’s yucky and tastes like chemicals. Use kosher salt for cooking and sea salt for finishing. My very favorite salt of all time is Maldon Sea Salt. It has a wonderful briny, not-too-salty flavor and a great crunch.

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