Category: Madsen

Royal Dragon dumplings – Gerrard Street, London

Very often when eating a Chinese meal I will start off either with fragrant crispy duck and pancakes, or with dim sum dumplings. At the Royal Dragon in Soho’s Gerrard Street they offer a nice set of 8 dumplings with a sweet chilli sauce, good for two people, and...

Quick pumpkin soup

I had one jar left of the pumpkin purée I’d made and frozen. I defrosted it and poured it into a pan with about half a pint of chicken stock. I added about half a cupful of evaporated milk, a pinch of salt, half a teaspoon of grated nutmeg,...

Wholewheat spaghetti

I do not often eat pasta. Occasionally I eat ricotta and spinach tortelloni, and sometimes in a restaurant I will order ravioli. I had some wholewheat spaghetti in my cupboard, so I made a bolognese sauce of minced lamb, onions and tomato, with Italian herbs and garlic to flavour....

Quick & easy cold lamb salad

This has to be one of the quickest to prepare. Cold lamb slices from yesterday’s roast leg, with rock salt sprinkled over them. Then a salad from Sainsbury’s help-yourself salad bar, the smallest size at £1.50. It included tomatoes, boiled egg, sugarsnap peas, feta cheese, spiral pasta, beetroot and...

Dorset snails at the Savoy Grill

I quite like escargots, which are mainly an excuse to have garlic butter, but the Savoy offers something new. It is baked Dorset snails with sweet garlic, red wine and brioche crumbs. I didn’t like it nearly as much as escargots, finding the brioche crumbs a distraction from the...

Savoy in style

It was quite a meal at the Savoy. First came lobster bisque, though I tasted one of the Dorset snails a companion ordered. Then came beef Wellington, medium rare with Vichy carrots. The piece de résistance was the crepe suzette. First butter and squeezed oranges, then Grand Marnier and...

Very old Madeira

I am very partial to very old Madeiras. Because the wine is already oxidised, it improves rather than deteriorates over time. I have enjoyed a pre-French Revolution 1789, an 1815 ‘Waterloo,’ and an 1824 Malmsey, laid down while Thomas Jefferson was still alive. I have just acquired an 1885...

Pickled herring in Stockholm

I was in Stockholm for a conference, and enjoyed Swedish cuisine. I especially liked the pickled herring they served at a smorgasbord banquet. It’s not remotely vinegary. On the contrary, some of it is very sweet. It goes superbly with Aquavit, a Scandinavian spirit served very chilled....

Savile starter

London’s Savile Club featured a rather nicely done starter when I went for lunch recntly. It consisted of fresh figs served on a bed of crumbled sheep’s milk cheese on a lightly toasted base. It was very good indeed. I followed it up with a main course of confit...

First season pumpkin pie

I lined a pie dish with my usual shortcrust pastry. The filling used about 400 gm of the pumpkin purée I made, plus a cup of milk, a spoon of brown sugar and one of golden syrup. I used two large eggs and whisked it all up. Then I...