Crispy Duck with Plum Sauce

I adore plums, which is why I chose them for this week’s Mum & The Chef ingredient. Martin Boetz from Longrain taught me how to make plum sauce using fresh blood plums in a Masterclass at The Essential Ingredient. It works equally as well with chicken, spatchcock or even pork belly…

Homemade Tomato Sugo

I fear I may have left this post a little late with Autumn upon us and decent tomato supplies starting to wane. I did notice, however, that there were still plenty of inexpensive ripe tomatoes at the market this week, so there is still time. As all Italian cooks will…