m e n u

Writer and Cook

Philip Dundas

Oxtail with Preserved Lemons

This is a wonderful cheap cut of meat, full of rich flavours. You need to make this the night before or even a few days ahead and keep it in the fridge. It's the perfect dish to bring out to a big dining table surrounded by friends.

Chop up some fennel, any old way really, and braise it in a bit ... more


For a nation that thinks so highly of itself, our relationship with food is lamentable. While we enthusiasts are enveloped in clouds of gin mist, supping fermented grouse foam and foraging for our bowl of ...

Cooking Without Recipes
'Read, inwardly digest, then throw the book away. This is the first day of the rest of your life in the kitchen'. Simon Callow more

Here's a reminder of PipsDish at The Garage, London's first 'permanent' pop up back in 2011. This became a recognised launchpad for new ideas about cooking, chefs and restaurants.

Cooking Behind Bars

A short film by Timothy West & Pete Laverty about the creation of the Cabin Cafe, a rehabilitation project I have been running at Hydebank Wood College, a young offenders secure unit in Belfast.

Eating in Barcelona

In Barcelona, you have to know where you are looking to find decent food. But through the swamp of greasy tapas, bland paellas and dreary pinxtos there are some beacons of local culinary enthusiasm where ...