

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


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


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


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


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


Walnuts and barberries
"Barberries are small, red, dried berries. As they are very sharp and sour, Iranians sauté them with a little sugar and butter before...
Mar 16, 2022


UNESCO Cities of Gastronomy
"The UNESCO Creative Cities Network is first and foremost a space for collaboration and experimentation to invent the city of tomorrow." ...
Feb 11, 2022


Indian picnics - a relic of the raj
"In India, eating is a private affair not to be witnessed by onlookers, and it is regarded as improper to eat in the open. Besides, it...
Jan 9, 2022


The dilemma of Christmas pudding
“It is a problem certainly, that Christmas plum pudding. There is here something that I do not understand at all.” Hercule Poirot in...
Nov 29, 2021


Turkish sweets - a lucky dip
"Let's eat sweet, talk sweet" Turkish saying My lucky dip book this time is one of Claudia Roden's, and actually one of my favourite...
Nov 26, 2021


My other cookbook indulgence
"Spices are the words that come together to create the language of food." Christine Manfield When I indulged myself with some sort of...
Nov 25, 2021


Elizabeth David's Carbonnade Nîmoise
is it 'authentic' or did she make it up? On Saturday we finally ate Carbonnade Nîmoise - a very old favourite recipe of Elizabeth...
Nov 15, 2021


Panko
"Invented by soldiers and cooked only with electrical currents, panko could be the most interesting baked good since sliced bread."...
Nov 14, 2021


Coronation chicken, Anglo-India, curry powder and back to Coronation chicken
"There is a vast difference between curry-powder-flavored dishes and Indian cuisine." Punita - Poppies and Persimmons This post has been...
Nov 11, 2021


Satay sapi - a first recipe
"Inherent in the great tradition of satay is the tendency to tweak—to take a classic recipe and make it your own." James Oseland -...
Nov 5, 2021


Jerk chicken
"Jerk is freedom manifested in food.” Gariel Ferguson Having discovered a new 'family fave' as one member of my family said, I thought I...
Oct 19, 2021


"Culinary genealogy" - The Woks of Life
"Sometimes, the best recipes come from those who enjoy eating more than those who enjoy cooking." Bill Leung Returning to my list of...
Oct 11, 2021


First recipe - sesame prawn toasts
"This has to be one of the worst represented dishes on the Chinese takeaway menu. Too often you open your container to reveal...
Oct 6, 2021


Espatlla de xai al forn/Cordero asada - Catalan roast lamb
“Dishes are passed on like Chinese whispers, ever-evolving, but never new.” Joe Trivelli – The Guardian Or in this case they don't even...
Sep 5, 2021


Preserved lemons - a first recipe
"Pluck one from the jar, rinse it off, and add it to everything that calls for lemon – and everything that doesn't," Clara Ines...
Aug 26, 2021

