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1 large Ripe Pineapple 3 De Arbol Chillies 100 grams Caster Sugar 1 bottle of Tequila Blanco 50 grams Piloncillo Use white tequila, reposado or anejo tequilas are too good for this. Their aged flavour will be masked by the other flavours, so white is the best base for this. If you don't have Piloncillo, very dark brown sugar might do too. Amount it feeds:  A Party This year has been so bloody awful, that August & September saw me making tons of flavoured booze. It gives me something to look forward to as in two or three months time,...

One of the first things I learnt to make from scratch when I was little was mayonnaise. I loved making it, mam showed me how to do it and although it was nothing like what we would buy in the jars, the sheer fact that I could play with the flavour, made it special. You could, if you want, take the short cut and just do this recipe with shop bought mayonnaise, but there is a certain charm on making the whole thing from scratch, it is a little scary to know how much oil it goes into making mayonnaise,...

I first came across this Mexican dish about 10 years ago. I was visiting my friend Sandra and she offered me a slice of what she called 'Pastel Azteca' (Aztec Cake). Hers was very different, she was using a green tomatillo sauce and heavy cheddar cheese. I was fascinated by the concept and I fell in love with it. I did some research of my own and I came across loads of different version of it: some using red salsa, others with green salsa, some with dried chilies, some with poblano peppers and some with mole. Since I absolutely love...