Kitchen Diaries Challenge 2013

I had a good big piece of organic farmed salmon delivered by Ocado yesterday, so baked the whole thing with a lovely crust of a few breadcru...

These are so addictive, aren't they? Little dumplings of minced pork and prawns, flavoured with garlic, spring onion, ginger, chives, s...

I love Donna Hay. I could so easily have made her the subject of the Challenge for the entire year, and might well do in 2011! Her recipe...

Little skewers of marinated chicken breast, chargrilled until stickily caramelised. Soooooo much better than anything Wagamama throws at yo...

Hayman's fishmonger in Oxford's Covered Market had beautiful, ultra-fresh mackerel, so rare to find away from the coast. So, we had...

Jo Pratt's recipe uses raw duck for the stir-fry but we had so much left over from the roast last night, that we used this instead. I ...

Is there anything better to eat than a deeply burnished, crisply roasted duck? Our version tonight was courtesy of Alastair Hendy, and used...

I have long been a fan of Delia's Lentil and Egg Curry, so it is very good to have another version of egg curry to fall back on, and thi...

This could only be Nigel Slater, with a title like that! This is, in essence, Brussels Sprouts in a cheesy, mustardy sauce, grilled until b...

This sounds a bit worthy and heavy on paper, but is, in fact a lovely thick vegetable soup to warm the cockles. Dark green leaves from the ...

Some things are so much better made at home.......I find that supermarket hummus is often sharp, with too much tahini in it. Homemade is cr...

A stonker from Rachel Allen. If you like millionaire's shortbread, then you'll love this - a fully baked shortcrust pastry base, sp...

The second Bill Granger recipe. A lovely, delicately-spiced Morrocan dish - chunks of monkfish gently cooked in a tomato and onion sauce ri...

Well, the first month of the Challenge has flown by - how does this differ from the Nigel Slater Challenge last year? Well, one didn't ...

Or, Orange Cake, Ancona-style, but it sounds so much better in Italian! The first in the challenge from the peerless Marcella Hazan, the do...

We are in full swing with the Seville Orange season. I shall make marmalade next weekend, but in the meantime, we have knocked up a batch o...

As an occasional visitor to Wagamama, I thought I knew what Yakisoba was - a big pile of noodles fried with chicken or tofu or prawns with ...

So, the first recipe from Ching-He Huang. Her approach to Chinese food is informed by a) being Taiwanese and b) being raised in the UK, so ...