Recipes by Rich Osborne

United Kingdom Chef

	'Open' Slow Pot Roast Lamb with Fennel & Radish by Rich Osborne Feeling a bit experimental last Sunday, so decided to do another of my open pot roasts but with some ingredients that you wouldn't usually find together - Lamb & Fennel. As a seasonal cook I like to use what's around at the moment, so Fennel seemed like a good bet, plus I have a load of radishes in the back garden so thought I'd throw…	2 votes 376 views
	Slow Roast Salt Marsh Lamb with Onions, Garlic & Thyme by Rich Osborne Seems everywhere's getting foodie these days - or then again maybe it's just the places I choose to go - and Exeter is no exception. We've got some great places to get food around town now, what with the Thursday farmers market, and streets full of quality shops like Magdalen Road, plus places like Chandos in town (although their…	2 votes 347 views
	Slow Roast Lamb with Wild Garlic & Red Onion by Rich Osborne Finlly, it's back - the wild garlic is here again!We love a bit of wild garlic, and there's something quite special about the fact that it's abundant once more, something to do with Spring being around the corner, promises of being back in the garden again, salads, warm walks in the sunshine, and even swimming in the river. Much as I…	2 votes 536 views
	More Roast Rib & Experimental Potatoes by Rich Osborne Day off today as the Italian is doing lunch, a primo of beetroot ravioli served with butter and poppy seeds and some traditional Italian sausage from the mountains known as Cotechino cooked with lentils. All of which means I get to sit up here in the study drinking prosecco and blogging about last weekend :-)We had guests for the…	2 votes 588 views
	Rib of Beef with Horseradish Dauphinois - and my Yorkshire Pudding Recipe by Rich Osborne PagesNot exactly a new combination this - I think I blogged about it sometime before - but this time around I did make an effort to film the important bits. And even made it into one proper movie as well. Thank heaven for tools like Picasa that make…	1 vote 614 views
	A Beefy Leftover Special: From Roast Topside to Vitello Tonnato by Rich Osborne PagesI'm a sucker for Farmer's markets, rarely get my food from anywhere else, and last Saturday it was Killerton House's turn (third Saturday in the month, in case you're local). This market has only been running for a year or so, and has attracted a…	1 vote 468 views
	"Red Devil" Cheese Scone Noses: A Comic Relief Special by Rich Osborne Way back in 1988 a new institution was born in this country - Comic Relief. I was back in School back then, but I remember it quite distinctly, as a friend and I (Ben Clover I seem to remember) had been given special dispensation to stay up late and watch the live broadcast on the TV, in the sixth form common room. Powered only by a…	1 vote 505 views
	Focaccia by Rich Osborne Thought I'd write a quick post about the joys of Focaccia, which is an Italian flat bread for those of you not familiar with it. I first tasted Focaccia when I was an exchange student at the Italian University of Padova, and have loved it ever since. It has a light yet doughy texture, with a subtle chew, and is very often cooked with…	1 vote 366 views
	Slow roast parchment wrapped shoulder of lamb with honey, lemon & thyme by Rich Osborne Honey. What a delicious and wonderfully sustainable resource, not to mention natural and chock full of good stuff for the body. But anyone who has tried to roast with it will be well aware of the big down side of any ingredient that is so rich in sugar…	1 vote 365 views
	Zuppa alla Bolognese by Rich Osborne	1 vote 292 views