

Mashed potato is not the same as purée de pommes de terre
"There is no wrong way to mash a potato; only multiple right ways to serve a purpose." Yotam Ottolenghi On the left British mashed...
Nov 23, 2020


Messing with simplicity
"The simple approach is the best way to honour your ingredients. It's also the best way to lessen the pressure on yourself and, I think,...
Nov 15, 2020


Getting old - a Jamie recipe
"all the major factors that are needed to make a good affordable school dinner also apply to a mindful, clever cook at home. ...
Nov 12, 2020


One more oaty thing
Whilst I was flipping through my recipe books looking for something for David's special dinner I came across Raspberry and honey...
Nov 8, 2020


Toffee apples and bonfire night
"the most divisive item of all, the toffee apple. Some may see them as a morally offensive and difficult-to-eat collision of antipathetic...
Nov 6, 2020


S'mores
"who else would think to sandwich a fire-blistered marshmallow and a chocolate bar between graham crackers, creating a delicious but...
Nov 4, 2020


Tomato sauce - the possibilities are endless
"knocking one's socks off isn't the point of a simple tomato sauce, but it ought to be good enough to need no further adornment." ...
Oct 30, 2020


A quickie - pickled cumquats
A quickie because I have been busy with other things - first a bit of weeding, and then a test drive in a new car whilst my current one...
Oct 26, 2020


Pollo alla Romana con peperoni
"sun-soaked, fullsome and a bit much if you are not in the mood. But if you are, it is gorgeous, the stewed tomatoes and peppers like a...
Oct 24, 2020


Bakewell tart and pudding
Who says English food is boring and rubbish? That's not a quote, that's just me. For the weekend cooking class we were going to make...
Oct 22, 2020


Something simple
Like many of you I'm sure, I've been browsing through my old photographs and getting a bit maudlin about times past and none to look...
Oct 19, 2020


Bolognaise in a sandwich?
Well a toasted sandwich anyway, which makes more sense. If you can do baked beans then why not bolognaise? A good way of using up those...
Oct 16, 2020


A desperate creation - vinegar pie
"a pie that you made when you had nothing left to make it with," Joanne Raetz Stuttgen Before I even start on the weirdness of this dish...
Oct 15, 2020


First recipe - les sauces and Madeira
"Anyone who can produce even the few easy sauces described in this chapter and serve them with well-cooked grills or roasts, poached or...
Oct 14, 2020


Tortilla things
"My mom cooked the same food every day - tortillas, beans and meat. If it was enchiladas, it was - tortillas, beans and meat. If it was...
Oct 10, 2020


Variations on a theme
"Boneless pieces of Tandoori chicken cooked with tomato, spices and finished with a cashew nut cream sauce." Haveli Heritage I got it...
Oct 5, 2020


Nursery food
"According to the great, Michelin-feted chef Pierre Koffmann, oeufs à la neige, as this dish is also known across the Channel, are “a...
Oct 4, 2020


A plate of meaty things
With the weather warming and having been cut off from family and friends I am yearning for a biggish informal party some time soon. Well...
Oct 1, 2020


Competing with Robert Carrier
"Culture stems from the stomach as well as the brain." Robert Carrier I'm still doing my weekly cooking classes with the grandchildren,...
Sep 28, 2020


Shredded meat and fish things
"just add toast and maybe a blob of fruity chutney. And here's the thing: with well-sourced ingredients, the pâté you make yourself (even...
Sep 23, 2020

