Charcuterie & Cheese Board
A generous, no-cook starter that looks after itself whilst the host fires up the grill.
Chicken Gyros
Tender marinated chicken thighs stuffed into warm pittas with tzatziki, tomato, and red onion.
Chimichurri
A punchy Argentinian herb sauce made entirely by hand — brilliant on grilled meats or as a marinade.
Entrecôte Grillée, Beurre Maître d’Hôtel & Frites
Grilled bavette or sirloin with herb butter, oven frites, and a quick shallot pan sauce.
Greek Salad
A crisp, refreshing salad of tomatoes, cucumber, olives, and feta — no lettuce needed.
Homemade Tzatziki
Thick, garlicky Greek yoghurt dip with cucumber and fresh dill — essential alongside gyros or warm pitta.
Salade Lyonnaise
A classic Lyonnaise bistro salad with crispy lardons, a poached egg, and a warm bacon vinaigrette.
Tarte Tatin
Caramelised upside-down apple tart served at room temperature with crème fraîche. Made entirely ahead.
Tzatziki Sauce
Creamy Greek Tztaziki Sauce recipe with cucumber, yogurt, and garlic. Add a tablespoon or two of fresh dill or mint, if…
Spaghetti Aglio e Olio
The midnight pasta. Quite simple, and the better for it.
Pommes Boulangère
"Baker's Potatoes" in the English tongue, Pommes Boulangère is a perennial favourite for the wintertime. Simple in execu…
Crêpes
Crepes are a classic of the French table, serving well as a quick and delicious repast in the morning or afternoon. They…
Mahi Mahi and Brussels Sprouts
Straightforward and filling. Mahi mahi may be fried, grilled, or baked as you prefer. Parboiling the Brussels sprouts fo…
Sea Salt Brownies
Sweet, salty, and chewy. These brownies integrate walnut oil for a welcome depth of flavour.
Sesame Swordfish
Swordfish is, without question, the steak of the sea. It may be pan-fried or cooked over the grill, but always ensure th…
guide Guides
2 guides found
How to care for carbon steel and cast iron
I will be referring to carbon steel throughout this article, though the guidance applies equally to carbon steel, cast iron, and blue steel, as all three share the same essential properties. There are many worthy choices when it comes to selecting a material for one's pan: stainless steel, cast iron, copper, carbon steel, blue steel, and various forms of nonstick aluminium among them. For general cooking, carbon steel is, in this author's estimation, the finest material available. It possesses the durability and natural nonstick qualities of cast iron without the considerable weight, while still maintaining an evenly heated cooking surface. But you likely know this already and have some carbon steel of your own, so the question becomes how best to maintain it. The better one tends to one's cookware, the better the performance one may expect in return. With carbon steel in particular, a natural nonstick surface develops gradually with use, eventually permitting the cooking of eggs without the least sticking. Fortunately, the maintenance is not demanding. The principle is simply never to clean it too thoroughly. As with cast iron, carbon steel flourishes when it has accumulated layers of protective seasoning. There is a genuine satisfaction in watching this patina build over time, the performance of the pan improving with each passing month. The first order of business with any new piece, of course, is to establish that initial seasoning. The seasoning process is the most consequential step in ensuring that your carbon steel performs well and remains free of rust. The essential requirements are a high smoke-point oil, grapeseed being an excellent choice, and sufficient heat. Two primary methods exist, and both are entirely effective.
Read →How to properly cook a steak
There are many prevailing myths and pieces of received wisdom one may encounter on the subject of cooking a steak. Well-meaning counsel which, if faithfully followed, will yield a thoroughly mediocre result. What follows is a proper account of what ought and ought not to be done.
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