

Normandy apples and cream
"The best thing I know between France and England is the sea." Douglas William Jerrold Last week was a guru week and it was Jane...
Oct 16, 2023


Tradition and black cake
"Tradition is only about what people have or have not done. It's not about what they are capable of doing. And it's not about what they...
Oct 11, 2023


Two English experiments
"We would be foolish not to try everything at least once." Nigel Slater I seem to have been on a bit of an English kick of late. Is...
Sep 30, 2023


Lush - Welsh food
"Lush is a word you describe for the tastiest Welsh food over your nan’s, ... Lush is a Welsh term of endearment. If you ever visit...
Sep 22, 2023


Australian/Asian
"We’re a tripe-loving, onion-hating nation that enjoys a good chicken burger." Alison Turner/delicious. Now how Australian can you get,...
Sep 18, 2023


India and potatoes
"Potatoes seem to have become the roots of Indian cuisine, but India's relationship with potatoes is a little over 300 years." Armaan...
Sep 4, 2023


The Country captain dispute(s)
"I have yet to find two explanations for the name of this dish that agree!" Madhur Jaffrey Or two recipes that more or less align come...
Aug 31, 2023


Deliciously English
"sometimes it takes years of looking at other countries to realise how wonderful your own actually is." Jamie Oliver I'm sort of killing...
Aug 28, 2023


The London Particular
"a fog named after the soup eventually became a soup named after the fog." Londonist David suggested a new 'series' of blogs the other...
Aug 7, 2023


Chinese-American - kung pao
"just because it's a Chinese-American standard, complete with slightly-gloppy-sauce and mild spicing doesn't make diced chicken with...
Jul 29, 2023


A French lunch on Bastille Day
"It is more fun to talk with someone who doesn't use long, difficult words but rather short, easy words like "What about lunch?" A. A....
Jul 15, 2023


Welsh cakes
"Unforgettably flaky, tender, almost melt-in-your-mouth texture that’s punctuated with sweet currants and laced with a wonderful hint of...
Jul 12, 2023


Meatloaf - or terrine - or... ?
"meatloaf is just the American name for a very old idea, a way of stretching those expensive scraps of meat a little further by binding...
Jul 6, 2023


Carne assada or asada?
This is a guru week - a week in which I return to one of my early cooking influencers/teachers for a recipe to try out for dinner. This...
Jun 6, 2023


Mare nostrum
"When visitors to France and Spain, in particular, drive towards the sea they say that the sensation at a certain point is of opening a...
May 24, 2023


Italian/American cuisine
"Perhaps the best way to think about the differences between Italian American and authentic Italian is, in the same way, you would...
May 23, 2023


Noodle politics
“The message I received along with my journey in my quest to discover the identity of the noodle was that no one culture ‘owns’ a...
May 17, 2023


Muffuletta - first make your giardiniera
"Anybody who doesn't include the muffuletta in their list of the Five Most Important Sandwiches In The History Of Life, the Universe, and...
May 14, 2023


Green herbs, chicken and Madhur Jaffrey
"It is divine: rich, sophisticated, flavourful, ultra-curry but with a delicate complexity unknown to most who have not tried real...
May 11, 2023


Half a jar of sauerkraut
“When life gives you cabbage, prepare sauerkraut.” popular saying Sauerkraut is extremely fashionable at the moment - all that...
May 9, 2023

