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Chef Kevin Ashton · 3W ago

Lambs Liver with Parmesan Mash and Red Onion Gravy

Lambs’ liver is such an underrated idea for dinner; it’s an inexpensive, early week treat ...
Chef Kevin Ashton · 1M ago

Chef’s Tips on Wooden Cutting Boards & reviews

When I first got into the business, professional chefs and culinary colleges in the UK use...
Chef Kevin Ashton · 2M ago

White Chocolate Crème Brûlée with Crunchie Ice-cream

I first created this recipe in 2008 for my original blog, and had been meaning to repost i...
Chef Kevin Ashton · 3M ago

The Black Gold of Agen

I’ve always enjoyed prunes in various forms since I was a kid, long before it became fashi...
Chef Kevin Ashton · 3M ago

Duck Confit with Cherry Chutney & Onion String

Since publishing my last duck confit recipe, buying goose fat to make this dish has become much easier and these days is available in most large UK supermarkets. The name confit is of course...
Chef Kevin Ashton · 4M ago

Basque Chicken Pie

  The Basque Country is the name given to the home of the Basque people in the western Pyr...
Chef Kevin Ashton · 4M ago

Asparagus & Oven Dried Tomato Tart

Editor’s Note* Apologies for the photograph that goes with this recipe.   My new camera se...
Chef Kevin Ashton · 4M ago

Buying a Fridge Freezer in the UK

You would think that buying a new fridge freezer for a chef with nearly 40 years internati...
Chef Kevin Ashton · 10M ago

Roasted Beetroot Salad with Dolcelatte and Black Garlic Dressing

After the holidays most of us are looking for ways to lose a few pounds so I wanted to cre...
Chef Kevin Ashton · 10M ago

Duck Breast with Beluga Lentils

Looking for a lighter main course to offer your guests for your New Year’s Eve dinner part...