Readers of this blog will know I've recently been experimenting with The SousVide Supreme water oven. Starter Courses, Party Food and n...
We really love this Baked Apples Stuffed with Dates, Ginger and Orange recipe. With all the fancy rich and sugary foods that most of us e...
Chicken and Black Pudding Terrine with Paprika Popcorn. Any meat or poultry cooked Sous Vide is incredibly moist and tender. I added a littl...
Moving on my previous sous vide posts but still along the theme of 'Party Food Made Easy' here I've made Szechuan and Sea Salt P...
Not just for chopping garlic!  This surprising small, but very capable little chopper chops garlic, onions chillies, carrots and herbs in ...
Fun to use, but when not in use it doubles as a Christmas ornament, I say so anyway. Cracks nuts of all sizes - from Hazelnuts to Waln...
These Twice Baked Cheddar Soufflés are so very easy to make and are great for a lovely light lunch or a starter course. But it has to be sa...
 I'm so pleased to be able to offer one lucky reader of A Glug of Oil a chance to WIN this lovely 'Chocolate Indulgence' Hamp...
How to make homemade Piccalilli; slightly crunchy and lovely mustard spiced pickle that's perfect with Pork Pie and vital with any lefto...
These Mini Indian Spiced Lamb Patties can be made now and frozen in the special vacuum pouches ready to pop into the water oven on party day...
Located in London between Leicester Square and Covent Garden is Jeremy Pang’s School of Wok – a leading Oriental and Asian Cookery School. ...
Sous Vide Teriyaki Sesame Chicken Bites really do melt in the mouth. With Christmas and New Year coming up fast, I'm making party food. ...