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What was it all about?
Was it about the wine, the view, the company or the food, maybe even the cookbooks? We had a really good day yesterday, theoretically a...
Oct 16, 2022


Charter pie
"the 'Charter'. Was it sweet or savoury? Was it in fact food at all?" Jane Grigson It begins with this man - Parson Woodforde a Norfolk...
Oct 5, 2022


Experimenting with galettes
"In short, vegetables luxuriating in a bath of fat, cradled in more delicious fat. That's called a galette, FYI." Daniel Gritzer -...
Sep 29, 2022


Brioche à l'ancienne
"An idea is like a chocolate brioche. You have to let it cool to see if it is really good" I take my inspiration from anywhere I can get...
Sep 6, 2022


Angels, cocktails and cakes
“When one has tasted watermelon he knows what the angels eat.” Mark Twain In Rome, in front of the Castello Sant'Angelo is the Ponte...
Aug 31, 2022


Allsorts
"A slang term designating the drippings of glasses in saloons, collected and sold at half price to drinkers who are not overly...
Aug 21, 2022


A white van - The Cupcake Queens
"Drier than my sense of humour. Pretty cupcakes which tasted cheap and horrible and incredibly artificial. Would be better off going to...
Aug 19, 2022


Greens and bread
Ever since I got Ottolenghi's first Test Kitchen book - Shelf Love, I have been meaning to make this recipe. It's called Kale pesto...
Aug 6, 2022


Cheese and biscuits and Vita-Weats
"If ever an area of life encapsulated the tyranny of choice, it is cheese biscuits. Olive oil and sea salt; chive and rosemary; poppy...
Jul 27, 2022


When you need special equipment - cannoli
"Never buy a cannoli that’s been sitting ready-filled. The tubes should be piped full of sweetened ricotta for each customer on demand,...
Jul 16, 2022


Baklava - a request
"Portions should be very small" Claudia Roden Baklava is always made in this house for get togethers with the neighbours. Why? Because...
Jul 14, 2022


A lost recipe - losing my mind
“It’s pretty confusing.” “Good. Be confused. Confusion is where inspiration comes from.” Robyn Mundell, Brainwalker The other day - I...
Jul 11, 2022


Fatima's fingers - Greg Malouf or Coles?
"Dubai’s a really tough place to be cooking Middle Eastern food. Middle Easterners have not embraced anything modern about their cuisine...
Jul 5, 2022


The 4th of July - hamburgers
"don’t let anyone tell you what should and shouldn’t go on your burger!" Nagi - Recipe Tin Eats Last night we were talking about how the...
Jul 4, 2022


The impossible sponge cake
"It is my belief that no cake should be taken too seriously. Which is probably why I yawn at the baking-perfection police. Those who...
Jul 1, 2022


David just can't resist
"The croissant is only acceptable as a breakfast food and, unless you live a life of gilded luxury, only at weekends. It is a matter of...
Jun 21, 2022


Some leftovers
"Leftovers - something, especially food, remaining after the rest has been used." No this is not a blog about how to use up leftovers but...
Jun 18, 2022


Nigel Slater's pies
"The problem I have in describing his writing is that I can’t bear not to quote vast tracts of it. It’s just too good not to glory in." ...
Jun 8, 2022


Coffee and a chocolate biscuit
"when the going gets tough the tough take a coffee break" I don't often take a coffee break, not like I did when working, when it was a...
May 29, 2022


Plain is yummy - two tarts
“Plain fare gives as much pleasure as a costly diet" Epicurus (341?-270 BC) A few Guardian newsletters ago there were two recipes for...
May 27, 2022