Food Like That: Recipes your mouth will like

This is one of my favourite kitchen tools and goes on my don't go without list. I use it for zesting / grating everything from lemons and limes to ginger and parmesan.

Taras Grescoe has gone fishing in the world's oceans and rivers, and he's caught a big one - several of them in fact.

I wanted to experiment with oat flour, and found this Australian recipe. Didn't have a small cake tin, so I made it in a cast iron pan.

Zak made this amazing dish for Christmas dinner. It was the best no recipe, made at home, works the first time dish that I've ever seen made. Nice work, Zak, this was delicious.

A works-every-time lemon curd recipe -- beat everything together ahead of time before cooking.

A great crusty bread that is awesome warm out of the oven. Made for Christmas morning. Turned out really great, you could also add raisins or other fruits to make it more of a sweet bread.

I can't find the recipe that I originally made a couple of Christmas' ago, so I ended up making this from scratch. Most people aren't used to having Brussel sprouts shredded -- they're good.

Similar to a recipe I was looking for, but I ended up making my own.

I used this as the main basis for flavours, but modified slightly. Added allspice, skipped the ginger, used 2 tablespoons of duck fat. I followed this more traditional recipe for adding the milk and not sauteing the pork -- "pour the milk over till the pork won't drink no more" is such a great phrase.

Using this as the basis for pulled pork -- no garlic powder, and used a mix of hot paprika and mild paprika. Marinating now, will serve at the open house.