Profile cover photo
Profile photo
Sam Richards
44 followers
44 followers
About
Sam Richards's posts

Post has attachment
Monkfish with monk's beard, wild garlic, barley and lemon
It's been all change recently, a few weeks running around here, there and everywhere. At the end of February, my wife and I spent a lovely couple of weeks visiting my sister and her partner in Sydney, Australia. As you might expect, it was largely filled wi...

Post has attachment
Pork chop with bagna cauda, radicchio and lentils
Pork chops have been somewhat cast aside as an old fashioned ingredient. The nose to tail movement spearheaded by the likes of Fergus Henderson did great things to parts that would usually have headed straight to the abattoir refuse bin. Tails are now the n...

Post has attachment
Smoked mussels with king cabbage, purple potatoes, sea rosemary and blood orange
One the most important lessons that I have learned in food is to cook seasonally. It is so effortlessly easy to plan new dishes by simply picking and choosing ingredients that grow together and are harvested at the same time. I used to be a slave to superma...

Post has attachment
Tortellini in brodo with cime di rapa
Last week dicey farming conditions created a “courgette crisis”, sparking newspaper headlines and shopper fury at empty supermarket shelves. Never has the humble courgette been so in demand, and the people of twitter rejoiced when new stocks finally arrived...

Post has attachment
Crab with marinated raw sprouts, sprout flowers and parsley
Where has all of the time gone? Work was a hectic flurry of oysters, lobsters and smoked salmon before Christmas, then a well-earned break spent catching up with family and attending a lovely wedding up north. Then there has been trying to get to grips with...

Post has attachment
Burrata with crushed blackberries, castelfranco, fennel seeds and thyme
Late November and December sees the first of the bitter leaves emerge, with all kinds of multi-coloured radicchio, kale, chard and chicory now firmly on the menu. For me, learning to love these winter vegetables has been a struggle I’ve only recently overco...

Post has attachment
Spaghetti with black truffle, egg and parmesan
Following on from the last recipe on this blog, I still had a good amount of black truffle in my possession and I was determined to turn it into another tasty dish. Although I have previously preserved excess truffle in butter to stretch it out for a week o...

Post has attachment
Raw beef with girolles, chestnuts, parmesan and Wiltshire truffle
Snacks are always so overlooked, and I’m as guilty as anyone. I’ll happily spend hours in the kitchen preparing a hearty breakfast or intricate dinner, but when feeling a bit peckish I’m always so tempted to just crack open a bag of crisps or spread piles o...

Post has attachment
Cured red mullet with marinated pumpkin, crème fraiche and mint
As with every October and November, gourds slowly begin to invade every meal. At the weekend there was roast chicken with crispy potatoes and a few slices of orange butternut sitting gingerly on the side. Then there was the post-bonfire night pumpkin soup, ...

Post has attachment
Skye langoustines with violet artichokes, wild mushrooms and smoked garlic
For many, buying a blowtorch to use in a domestic kitchen might seem like a gimmicky item to show off, or something destined to gather dust in the back of a shelf after many months of no use. I certainly don’t drag it out for most things that I cook, especi...
Wait while more posts are being loaded