HOME is his debut cookbook and a celebration of the dishes, the places and the people that have made him who he is today. In the freezer Creamy sauces don’t freeze overly well and the chicken would be a little dry when you’re reheating it from frozen, however I wouldn’t let it go to waste.

I’ve had a few different publishers contact me over the past few years and about a year or so ago I decided I better hire an agent to guide me into unsure waters. Enter our giveaway open to US/CA/AU/NZ/UK to win one of three copies of Everyday BBQ: All Year Outdoor Grilling by Andreas Rummel. The achievement was recognised by Guinness World Records and Randall is officially the world’s fastest omelette maker.Touting 120 recipes from all over Asia, this book proves that you don’t have to sacrifice flavor just because you’re operating without meat. After successfully graduating, he spent the next 10 years in and out of professional kitchens – perfecting pasta at Palatino to grilling meats at Sardine. One of the (additional) downsides of having such chubby little hands is that it is IMPOSSIBLE to find a hand double. A graduate of Jamie Oliver’s 15 program, Has has spent the last ten years in and out of restaurant kitchens perfecting pasta at Palatino and grilling meat at Sardine.

Recipes are divided into chapters for Small Plates, Cypriot Dishes, The Grill, Italy and Something to Finish. But there is no doubt in my mind Dinner would not be what it is if it weren’t for the wonderful messages of support I received from readers as I shared my experience throughout the making of Dinner. During the summer of 2004, the programme temporarily moved to BBC One and aired as Saturday Brunch, live from Antony Worrall Thompson’s home. The book will elevate your cooking, exposing you to new ideas and ingredient pairings as well as sharpening your plating and impressing anybody who dines with you.NEW RECIPES, with the exception of around 10 of my most popular recipes and some staples I always use from this blog. While there’s so much wonderful flavour, it’s also a pretty simple recipe and anyone can make it, which is the ultimate test of how well a recipe is received! Since I now have lived in London for 25 years, I don’t know if it’s still as ubiquitous, but I know that I always loved it and I always will.