

Yoghurt plus ... an Ottolenghi technique
"the composition is inspired by Yotam Ottolenghi’s unbeatable formula of flavoured yoghurt base + roasted aubergines + vibrant toppings."...
Apr 30, 2022


Carrot cake
"I don’t care what the problem is, carrot cake is the solution." Into the Cookie Jar Started on this a couple of days ago - the day of an...
Apr 29, 2022


A blog called Pies and Fries dies. It's not alone - why?
"Is it ironic we're blogging about blogging dying?" Gwennan Rees You probably noticed that I didn't write a blog yesterday. I was...
Apr 28, 2022


Curry from the jungle - a lucky dip
The dish shown above is not Jungle curry. It is a dish called Pork curry with eggplant from an old Women's Weekly booklet Easy...
Apr 26, 2022


Grains in a salad - ancient or new?
"The vast array of grains marketed as ancient—from quinoa to millet to spelt—are, yes, old. Maybe 3,000 years. Maybe 8,000. Who knows?...
Apr 25, 2022


Why don't I make curry more often?
"The complex flavours of curries are governed by just three things: generous spicing; onion, ginger and garlic done just right; and...
Apr 24, 2022


Scary carbonara
"A dish whose principal ingredients are eggs and bacon was always going to be a shoo-in for the British palate: certainly spaghetti...
Apr 23, 2022


Why Ottolenghi and co. are the tops
"food that we'd cook at home, for our friends and families, comforting but with a slight edge, a little twist, a 'cheffy' addition. ... ...
Apr 22, 2022


Guanciale - so trendy you can't find it
"Guancia means cheek, and guanciale are the salt-cured pork jowls that hang like pepper-dusted paddles above salumerie (deli) counters in...
Apr 21, 2022


Smithfield and a London pub's story
"Its a bit cloudy in London but people are already drinking out on the streets - God Bless the pubs." Guillermo del Toro I'm not sure...
Apr 20, 2022


Is there such a thing as mulligatawny soup?
"a cornerstone of the classic British Indian restaurant repertoire, always there, yet never ordered." Felicity Cloake I think this...
Apr 18, 2022


Welsh rabbit - or is it rarebit - or English or Scottish?
"Rarebit or rabbit? I like the latter; which (so the story goes) is what the hunter had for his supper when the rabbits had escaped his...
Apr 16, 2022


Good Friday, and the Lamb of God
so many questions Let me say up front that I am not at all religious. However I was brought up a Christian - a good Church of England...
Apr 15, 2022


Scraps
"Winging it with what's to hand can be so liberating - flinging in this or that with the joyful abandon that comes from not trying too...
Apr 14, 2022


Vegetarianism then and now
"Time was when a vegetarian was just that: someone who ate no meat or fish, but only vegetable products. Nowadays there are many shades...
Apr 13, 2022


A street library offering and a family saga
"Of course, you’re paying for the view at Watson’s Bay. And if you’re in a retro frame of mind, it might be just what you’re looking for."...
Apr 12, 2022


First recipe, first impressions and a Belgian salad
"we all know how first impressions linger the longest." Robert Carrier I'm not particularly uninspired today, but I'm in a clearing out,...
Apr 9, 2022


Cooking made us brainy
"fire is needed to fuel the organ that makes possible all the other products of culture, language included: the human brain." Jerry...
Apr 8, 2022


English ingredients - a maligned cuisine
"Our weather may be unpredictable, but it gives us orchards of beautiful fruit, great soil for vegetables and the most wonderful lush...
Apr 7, 2022


Fifteen - a successful failure
"It’s sad what’s happened with the restaurants – but no one died. This business is fickle but he’s still had the biggest impact as a...
Apr 6, 2022

