

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


Scraps
"a small piece or amount of something, especially one that is left over after the greater part has been used." Oxford Languages It's...
May 22, 2022


Trifle - no little thing
“A trifle consoles us because a trifle upsets us.” Blaise Pascal, Pensées This is for you Jenny after your disappointment that morsels...
May 4, 2022


Morsels and dainties
"Life, which is hard, is about small pleasures; it's about what Victorian writers such as George Gissing and John Ruskin used to call...
May 3, 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


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


Black mark to Ottolenghi - or was it me - or maybe it was God?
"An invocation to God is murmured before kneading the dough, another before placing it in the oven." Claudia Roden - A Book of...
Apr 5, 2022


Who is Canstar Blue?
"We all like to ask our friends and family about a product or brand before buying, and with Canstar Blue, it’s like asking thousands of...
Apr 1, 2022


Something with mushrooms - and pastry
"Mushrooms, garlic, butter and thyme. I can hardly think of a better double date. even more satisfying, I think, is when there is some...
Mar 24, 2022


Another lemon tart trauma
"Things taste so much better once you've forgotten the effort of baking them." Lucy Ellmann, Ducks Newburyport During conversation over...
Mar 13, 2022


In praise of tarts - the savoury ones
"The differences between a tart, a pie and a quiche are a blur." Yotam Ottolenghi "There is never enough crust. The layer of puff,...
Mar 9, 2022


4 common leftovers - no.2 Bread
"These starchy staples are happy to soak up all manner of sweet and savoury flavours" Hugh Fearnley-Whittingstall Continuing with the...
Mar 8, 2022


Time for some mini bites
" Bite - 'a piece bitten off'; a small meal; a portion severed from the whole; a morsel of food" Dictionary.com So I suppose a bite is...
Mar 5, 2022


Lavender, Lovage and #Cook for Ukraine
"she makes – and styles – moreish, comforting food" Lynn Clark - Ink Sugar Spice This is one of those other blog/website posts. Mostly...
Mar 4, 2022


A new kind of cauliflower cheese
"Cheese lava in filo form." Ever since I got Ottolenghi's latest book Shelf Love I have been dying to make this. Well virtually...
Feb 28, 2022


Now which plum cake shall I make?
"Plums are rather the forgotten member of the stone fruit member. Not as sexy as peaches, as expensive as cherries, or as tartly exotic...
Feb 10, 2022

