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It's hot - what to cook? A first recipe
"How one learns to dread the season for salads in England." Elizabeth David I personally dread the season for salads, meaning summer,...
Jan 11, 2021
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The last of Christmas - Brussels sprouts
"The Marmite of the Christmas dinner table." Countryside Marmite is one of those umami things, so I can only assume that the writer of...
Jan 5, 2021
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Marzipan and Eccles cakes
I have made a list of topics to write a post on - currently mostly with a Christmassy bent even though Christmas is now done and dusted...
Dec 29, 2020
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Doro wat - lucky dip part 2
"patiently tending pots over the fire, coaxing flavour out of stone soup." Niki Kopcke - The Guardian This is the dish that I turned to...
Dec 17, 2020
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The Christmas ham takeover
"always surplus to requirements given the 6kg of cold poultry sitting in the fridge" Felicity Cloake I know I've said it before but it...
Dec 14, 2020
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Lucky dip - old English red cabbage
"The longer it stews, the more nutty and succulent it becomes, without losing its character: in fact it seems to taste better with...
Dec 8, 2020
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Memory + imagination = dinner
“It needs to have whatever it was that you were reaching for as a kid: This is my after school memory, or this is the thing we always...
Dec 6, 2020
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Garlic
"Peace and happiness, begin, geographically, where garlic is used in cooking." Marcel Boulestin I think I've probably done garlic...
Dec 5, 2020
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Another plum solution - Chinese plum sauce
"the mahogany, aniseed-scented stuff you smear over soft pancakes just before you wrap your shredded duck and matchsticks of ice-cold...
Dec 2, 2020
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Broad beans
"the legume with the most soul." Rick Peters - The Guardian We had broad beans at home every now and then when I was a kid. Indeed we...
Nov 28, 2020
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Lilydale free range chicken and some rambling
We are having roast chicken for dinner tonight. I fancied having roast chicken and I happened to see Lilydale Free Range Organic chicken...
Nov 26, 2020
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Five spice powder
"its presence in foods becomes positively haunting, and it elevates fatty, meaty dishes to mysterious heights. It warms and cools the...
Nov 22, 2020
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Spinach and cheese
You're probably getting a bit fed up with 'simple' and food combinations, so I will make this one the last for a while. But I wanted to...
Nov 16, 2020
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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
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Chocolate with Heston
I had the luxury last night of being able to watch a few television cooking programs, as David was out in the street with his wine club...
Nov 11, 2020
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The oats challenge
It's David's special meal day and the challenge was oats. Quietly I was pleased about this. I rather like oats - though never in...
Nov 7, 2020
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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
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Tabasco - and Louisiana is drowning
"Tabasco sauce is to bachelor cooking what forgiveness is to sin." P. J. O'Rourke Yesterday, having received the weekly newsletter from...
Oct 31, 2020
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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
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Back of the cupboard - Tahini
"Behind ever great Palestinian dish lies a swirl of tahini. Maybe not every single dish and maybe more or less than a swirl, but, still,...
Oct 29, 2020
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