

Do I stop eating salmon?
“It’s the pink fish finger of the 21st century." Richard Flanagan I have had salmon on my to do list for some time now but have felt a...
Oct 21, 2021
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Soy - miracle health food or destroyer of the planet?
"Whether you know it or not, you'll probably be eating soya today. It's in 60% of all processed food, from cheese to ice cream, baby...
Oct 8, 2021
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So much parsley
"I can't think of any other food so often placed upon a plate with so little concern as to whether it actually gets eaten." Hugh...
Oct 5, 2021
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Chia pudding/pots - are they really delicious?
"Oh good lord .. this is not a pudding.. it IS rabbit droppings in a bowl of post nasal drip." - a blog commenter I have been chia seed...
Sep 30, 2021
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Gruyère doesn't just come from Gruyères
"A palate of vast complexity, Gruyere enjoys ever evolving nuances. Opening with full-bodied, fruity tones, the flavours slowly journey...
Sep 28, 2021
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Eating gin and tonic
"Please note: sipping a gin and tonic while making this dish is a must." Matt Wilkinson The dish he is referring to is this - G&T...
Sep 25, 2021
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Odds and sods
"An assortment of small, miscellaneous items, especially those that are not especially important or valuable." It's a miserable day...
Sep 20, 2021
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Peppers from Piedmont - or Elizabeth David?
"This recipe is quite simply stunning: hard to imagine how something so easily prepared can taste so good." Delia Smith These are the...
Sep 18, 2021
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Nduja
"you can—and probably should—be incorporating this stuff into almost everything you cook." Elazar Sontag - Serious Eats Not in this...
Sep 10, 2021
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Sorrel - a lucky dip
"this vibrant leaf with an inbuilt wow factor" Yotam Ottolenghi It's possible I have written about sorrel before, but my browsing of my...
Sep 1, 2021
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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
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Cherry tomatoes and pasta - so many ways
"While the cherry tomato has been around in one way or another for centuries, its commercialization and popularization is thanks to Marks...
Aug 25, 2021
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Leftover discoveries and rediscoveries
"You can take the surplus and the borderline and cook them back to sparkling originality, roasting and simmering, frying and blending...
Aug 23, 2021
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Nutella
" a polite transgression" Roberta Sassatelli You know I'm not sure I have ever tasted Nutella, although I probably have. Maybe as a...
Aug 14, 2021
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From Holland to Turkey
It's David challenge Friday. And oh dear I have just noticed that it's Friday the 13th, so I hope nothing goes wrong this time. He...
Aug 13, 2021
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A foraged quiche for dinner
"If you are even mildly keen on the idea of eating local, seasonal ingredients, and not averse to a little foraging, then nettles are a...
Aug 7, 2021
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Star anise
"illicium verum - true allurement" Well as to my translation above - a - more poetic translation might be 'truly alluring' - I'm not sure...
Aug 4, 2021
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Cans of discoveries - even some worms
"the cook's comfort blanket" Joanna Blythman - The Guardian I started out thinking that I might not have enough for a whole post, but,...
Jul 26, 2021
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Smoked chicken and Dutch food - a David challenge
It's Friday, it's still a bit dull, though I did manage to get in a walk today, and I'm just a bit bored, so I told David he could have a...
Jul 23, 2021
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Poires Belle Hélène and other chocolate and pear partnerships
"Pears go well with chocolate, they dance together on the taste buds like Fred and Ginger" Larder Love We have reverted to the Zoom...
Jul 19, 2021
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