

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


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


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


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


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


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


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


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


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


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


Roses and sesame seeds
It's a very dull day, I'm fasting and I woke up feeling particularly tired today. I never feel good in the morning - I'm a night owl not...
Jul 16, 2021


5 years old today - inside my fridge again
"Time is a sort of river of passing events, and strong is its current; no sooner is a thing brought to sight than it is swept by and...
Jul 15, 2021


"Pasta: a small word for a universe of shapes"
"What’s so extraordinary about using food to understand a place and therefore a country and therefore the world and therefore humanity...
Jul 12, 2021


A recipe - cultural appropriation?
This is a Tarte Tatin - they are truly everywhere it seems to me. But of course it is also very definitely not a Tarte Tatin - that...
Jul 10, 2021


Malt
"Through all of these centuries, malt as a finished product has changed very little, probably only to the extent that better grades of...
Jul 7, 2021


Seaweed - a super plant, not necessarily a super food
What’s slimy, a bit smelly, and all the rage in fashionable kitchens? Seaweed." Alice-Azania Jarvis - The Guardian Seaweed has been on...
Jul 6, 2021


Fruit curds
"I’d like to remind you that there is no reason why it can’t be eaten, as is, with a spoon." Lauren Joseph - Epicurious This is my...
Jun 30, 2021


Anatomy of a super trendy recipe
Vegan miso eggplant with tofu and sesame pumpkin - Coles Magazine June 2021. Recipe Amanda Lennon Photography Ben Dearnley Styling Emma...
Jun 18, 2021


Those savoury prunes
I promised to write a second post on prunes in savoury dishes, and then I thought I wouldn't because you'd probably had enough of prunes,...
Jun 17, 2021


Watercress
"Once you have become addicted to the peppery hit watercress provides, you'll wonder how you ever lived without it." Maggie Beer I have...
Jun 16, 2021

