Welsh Rarebit, Fancy Cheese on Toast

(We have the rarebit on potatoes here too, a last minute thought that didn't disappoint).

I grew up in Shropshire, a large English county that borders Wales.  This, I think, gives me some credibility for sharing Welsh Rarebit.  I mentioned it to Loïc, who surprised me by sharing the dish had made it's way over to Belgium so we 'plotted' and today, we're doing a joint Welsh Rarebit post.

Carrot and Peanut Salad (it works)

A super simple, vegan salad made with carrots cut into mini batons.  There are very few ingredients in the salad, add salted peanuts to the carrots, parsley (optional green chilli, if you have the urge) followed by a vinaigrette dressing that includes pure sesame oil (good twist).

Very finely chopped parsley really finishes the dish admirably.

This is both a simple and tasty salad, it's a favourite, which inevitably means there are a few swaps and suggestions.  Finally, the ingredients are readily available in many places.

How to serve?  

It's a great salad for a family gathering or offered with a Middle Eastern/North African selection of plates.  I enjoyed it with chorizo and manchego pizza today.

Poulet à l’Écrevisse (Classic French Crayfish Chicken Recipe) – Creamy Tarragon Sauce & Chablis Pairing

 A Forgotten Jewel of French Cuisine

Poulet à l’écrevisse is one of those quietly luxurious dishes from traditional French gastronomy that deserves a proper comeback. Originating from regions rich in freshwater crayfish—especially Burgundy and the Rhône valley—this dish embodies the marriage of land and river.

Back in the day, crayfish were abundant and widely used in refined cooking. French chefs would enrich poultry dishes with their delicate, slightly sweet flavour, creating sauces that were both deeply savoury and elegantly perfumed.

This is not just a recipe—it’s a piece of culinary history.

A Clear Victory for Kitty vs Human

Loving this kitty, total nonchalence.

I'm here, I fits and I care not for human 'sensitivities' over fruit (whatever that is).  I like birds, small rodents and swiping the family pup on the nose.

Feed me at breakfast time, promptly, and I might ... just might ... change location.

More kitty vs human:

Kitty vs Human

A draw in Kitty vs Human

Jollof Rice with Chicken and Kidney Beans

Let's start with a picture.

This Senegalese classic is a lot like a Biryani (yes, Basmati rice).  The Jollof is made with a reduced chilli and tomato paste (scotch bonnet chillies, ideally if you have them).  If you bought mixed chillies, and there's a red one that resembles a scotch bonnet, that's fine too.  Kidney beans may be considered an unusual add..the combination exists though and, moreover, I like it. 

Prepare the dish by poaching chicken in a stock (almost a home made stock, although with the help of bouillon) and there's added garlic, ginger and chilli.   The stock will be used to cook rice, later.

Make a reduced tomato paste, with more chilli.  The paste should be sticky and inexpensive tinned plum tomatoes work perfectly well.

Use the carefully nurtured tomato paste, poached chicken stock (from cooking the thighs) and vegetables to cook the rice.

This isn't the easiest recipe to capture simply, I've tried my best.

Vegetarian Dhansak, fragrant spices

The first time I made this, it was originally a Chicken Dhansak.  Then, after tasting, there was a prompt declaration 'didn't require chicken.'  Chicken has not featured thereafter.

The spices really sent this off the charts and I added a soft boiled egg as egg and curry flavours work so well together.

The soft(ish) boiled egg was pricked lightly at the wider end and simmered for 6.5 minutes at sea level. After dousing in cold water and cooling,  peel the shell under gently running tap water.  Perfect, there's more though, the egg is only a garnish

A lovely fragrant spice paste with fresh ginger and garlic, cumin, coriander, mustard seeds, black pepper, fennel, green chillies and red chilli powder starts us off.  (The original recipe suggested fenugreek seeds that I've never owned and some cinnamon that was forgotten).

Green birds eye chillies add both extra heat and a welcome touch of sour.

Whole red lentils are also a favourite, split would also be fine...

Onwards and upwards..

Iberico Pork with Morel Sauce & Asparagus

 A Luxurious Spring Dish with Deep, Earthy Flavours

Introduction

There are dishes that comfort… and then there are dishes that impress.

This Iberico pork with morel sauce sits firmly in the second category. Rich, earthy, and deeply aromatic, it combines the nutty sweetness of Iberico pork with the unmistakable forest intensity of morel mushrooms. Add fresh asparagus for brightness, and you have a plate worthy of a Michelin-level dining experience—made right in your kitchen.