

Biscoff for a rainy day
"it is as if the deep flavour of the coffee and unique taste and crunchiness of the Lotus Biscoff biscuit were made for each other." ...
Oct 27, 2022
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Cooking - the only thing unique to us
"Once fire was discovered, the instinct for improvement made men bring food to it. First to dry it, then to put it on the coals to cook."...
Oct 26, 2022
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How we discovered Middle Eastern Food
"It is the fruit of nostalgic longing for, and delighted savouring of, food that was the constant joy of life in a world so different...
Oct 24, 2022
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Is it possible to keep it simple - and cheap?
"Simple is easy to get wrong" Neil Perry It seems that Catalonia is the flavour of this week, because here I am about to talk about a...
Oct 22, 2022
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Still life
"simple, wholesome food standing on a sill or held in air by the hand of a geometer and poet adept at ordering a world of marvels: did he...
Oct 14, 2022
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Why do we celebrate birthdays?
"There was a star danced, and under that was I born." William Shakespeare Birthdays are a time to celebrate, to party. Right? And here...
Oct 12, 2022
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Should we acknowledge french onion soup in a packet as an ingredient?
"That beefy, caramelized onion flavor is actually really hard to achieve on your own at home. Improbably, the product is vegan, made...
Oct 9, 2022
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Charter pie
"the 'Charter'. Was it sweet or savoury? Was it in fact food at all?" Jane Grigson It begins with this man - Parson Woodforde a Norfolk...
Oct 5, 2022
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From 'De lasanis' to M.E. mac 'n' cheese with za'atar pesto
"cooks keep tinkering with macaroni cheese, oblivious to the way that, with their metaphorical dubs and bonus beats, they are frittering...
Sep 25, 2022
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Sugar cane
"reeds that produce honey without bees" Yesterday we journeyed to the beautiful Mossman Gorge in the Daintree. As any of you have been...
Sep 15, 2022
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Cheers
"In France and Germany, all it takes is breaking eye contact during a toast to ruin bedroom activities for seven long years," Wine...
Sep 12, 2022
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Who eats supper? What is supper?
"Hunger makes dinners, pastime[s] suppers." George Herbert "Dinner but a bit later" David Such a simple word supper, but so vague in...
Aug 30, 2022
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World lasagna day
"Where the dish has endured is on the shelves of the supermarket." Sarah Barell/National Geographic I bet you didn't know it was World...
Jul 29, 2022
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Coq au vin - slow food or quick and easy?
"The entire recipe for coq au vin in one popular cookbook, now in its third printing, read: 'Cut up two broilers. Brown them in butter...
Jul 25, 2022
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There's no such thing as Brown Windsor soup
"Colour fades as flavour deepens." Nigella Lawson This is Jamie Oliver's interpretation of Brown Windsor soup (with pearl barley). The...
Jun 24, 2022
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Vindaloo - sweet and sour, not hot
"A Goan vindaloo is not the mind-blowingly spicy curry as it has come to be known in the UK, but a rich, hot, slightly sweet and sour...
Jun 14, 2022
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Duxelles - a first recipe
"A few spoonfuls can be used to cut out the early stages of those many recipes which begin with onion and mushrooms sweated slowly...
Jun 4, 2022
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Coffee and a chocolate biscuit
"when the going gets tough the tough take a coffee break" I don't often take a coffee break, not like I did when working, when it was a...
May 29, 2022
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Devilled eggs
"a culinary amalgam of history and taste" Food Timeline Continuing with the retro thing which has been appearing here and there in...
May 25, 2022
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The continental breakfast
"Nothing illustrates the British disdain for Europe like the concept of Continental Breakfast." The History Woman's Blog Inspiration for...
May 24, 2022
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