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5 days ago
Punjab - five rivers, five spices
No I haven't jumped from the Caribbean to India on my world tour of food. This is a lucky dip recipe which has led me here and there,...
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Mar 16
Chickpeas and pasta
"one of the most deliciously frugal and honest platefuls I know." Rachel Roddy "a healing dose of starch on starch." Katie Leaird I...
10 views
1 comment


Mar 9
Baked feta pasta - Again
"It's endlessly adaptable, all but foolproof. Most of all, it's just really, really good." Mary Elizabeth Williams/Salon Uninspired as...
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Mar 5
Soused herrings - moments
"Why is it that weeks and months and years go by so quickly, all in a blur, but moments last forever?" Jennifer Donnelly I remember. I...
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2 comments


Mar 3
Blitzing - is that the right word?
"He who analyses blitz is stupid." Rashid Nezhmetdinov I think the above quote applies to a technical chess thing - the quoter is/was a...
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1 comment


Mar 2
Saturday's 5 star Ottolenghi crêpes + ...
"My freezer is stocked up with cooked crepes (an ingenious idea I nicked off a friend) that take minutes to warm up from frozen in the...
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1 comment


Feb 24
Culinary (con)fusion - pasta adobo
"It is always funny when we realise our cultures overlap more than we differ." Greatist My sources for blog posts come from all sorts of...
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Feb 20
Playing the game of three
"I can’t find plain flour for love nor money, so I have been baking apples with marmalade and the dregs of the sherry bottle instead" ...
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1 comment

Feb 11
February - beginnings and endings
"the reason God made February short a few days was because he knew that by the time people came to the end of it they would die if they...
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1 comment


Feb 9
French toast
"French toast tackles pancakes head on and smashes it." Claire Thomson Yesterday's New York Times recipe offering - no picture - was...
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1 comment


Jan 31
New now old
"Vegetables are savagely beautiful things." Jill Dupleix This is a quickie - something simple to end my day of hard labour over those...
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2 comments


Jan 25
What happened to smoked mackerel?
An ode to Nigel Back in my dinner party hosting days I discovered that a smoked mackerel, served much like this, but with little slices...
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1 comment


Jan 24
Slices
"A slice of hot, buttered toast is the perfect meal. It's not too much and not too little, and it gives you just the right buzz." Naveen...
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1 comment


Jan 19
Good cooking every day - possible?
"I think the key is just finding joy in it." StolenCamaro/reddit Well first of all define cooking. I just read an interview with the...
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1 comment


Jan 17
Pasta, butter, cheese
"the ultimate 'I can’t believe this came from only that'" Alison Roman "Heat the butter in a skillet until it's as dark as you want,...
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1 comment


Jan 15
A disagreement with Nigel
"Don't put peas in a quiche. They may go nicely with a ham or crab filling, but they make the custard fall apart. Not to mention the...
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1 comment


Jan 13
Blown away by kataifi
"Kataifi is a string-like pastry that's technically not filo, but let's not mince words - just pastry." SBS Food Even a bit like fairy...
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2 comments


Jan 5
Quesadillas
“quesadillas can take practically any filling you are drawn to”. Rick Bayliss Back in the days of COVID when Jamie was Keeping on...
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3 comments


Jan 4
Green beans in a salad
There are few ingredients that can do anything for a french bean ... but a little chopped shallot, melted butter or a crushed clove of...
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Dec 27, 2024
Gravy soup? Why didn't I think of that?
"This is the fridge's finest hour" Nigel Slater I've given up for now ignoring NIgel and Yotam - it's just too hard at this time of the...
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