Boys Don't Cook

  Frittata - but the Cheat’s way! The fast, simple, and tasty breakfast take on the Spanish staple that I’m sure I’ll get comments about - but this one is definitely something to have in your Back Pocket, especially of comfy PJ’s, after a lot of fun the night before . Serve it with slowly stewed baked beans* for the ultimate brunch!  *mana of the gods, I’ll take no argument here… Cheat’s Frittata: (Feeds 2-3 in need of Brunch) Ingredients:  4-5x high quality large, British Free-Range Hens eggs, (be nice to the chickens)   (try it with other eggs and let me know!) ~50-70ml Milk (or unsweetened Non-Dairy alternative) Glug of olive oil ( ~ 1tbsp) Salt and Pepper (to taste) 2tsp Paprika, 1tsp Oregano    4x frozen (or defrosted) ‘Hash Browns’* 6x rashers, good quality Back Bacon (you can use Streaky/American, but it will be greasier) Good handful (~20g) of grated Mature Cheddar Cheese 2x spring onions (sliced, white and greens - as you like) 1x400g Baked...

  Three's a party! One of the things I was very surprised to find when I started learning to cook, mad scientist style (throw things together, and inflict them on my long suffering wife/friends/family) is that behind a lot of global cuisine is a base of three basic ingredients, and that once you get started with these as a base, they drive almost everything you're cooking, from British stews, Italian ragu, Mexican Chili, even Indian cooking.  Most cultures have evolved some version of what I call the Holy Trinity (pardon my blasphemy vicar!) but is actually called --in French cuisine-- a Mirepoix (“mear-pwoh”, is how I say it, but don’t take my word for it). This is a base of three* (sometimes more) diced vegetables that can form the starter for a huge range of dishes and sauces, and more interestingly; every culture has their own take on this principle (even if they don't have their roots in Cordon Bleu ideas), usually in a ratio as: twice as much of part A as parts B and ...