

Easter - done✓ Now I can relax
This is Australia. It's not spring, it's autumn. So there is no connection to the symbolism of the pagan fertility, or the Christian...
Apr 21, 2025


Chaat
"anything – crisps, samosas, leftover chana masala – can be chaat" Diya Mukherjee/Vittles I have been increasingly aware of late of...
Apr 8, 2025


Black bottom oatmeal pie
"Women judge a pie by its crust, men by its filling." Sue Hubbell/The New Yorker To be honest I'm on the verge of abandoning this post,...
Apr 4, 2025


Classic Thai - a first recipe
"I would definitely classify this as one of the world's greatest soups. I have enjoyed it for some twenty years and have never had quite...
Apr 2, 2025


Oatcakes
"are they one step up from the dreaded rice cake in your pantheon of worthy but dull foods?" Felicity Cloake After yesterday's...
Mar 28, 2025


Crispy fried eggs
"Anything topped with a crispy, runny fried egg is a winner in my eyes!!" Jamie Oliver Above is my inspiration for today Spaghetti...
Mar 25, 2025


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,...
Mar 18, 2025


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...
Mar 16, 2025


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...
Mar 9, 2025


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...
Mar 5, 2025


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...
Mar 3, 2025


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...
Mar 2, 2025


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...
Feb 24, 2025


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" ...
Feb 20, 2025


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...
Feb 11, 2025


French toast
"French toast tackles pancakes head on and smashes it." Claire Thomson Yesterday's New York Times recipe offering - no picture - was...
Feb 9, 2025


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...
Jan 31, 2025


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...
Jan 25, 2025


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...
Jan 24, 2025


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...
Jan 19, 2025

