

Flake, flakes, flaked, flaky ...
"People aren't really poor until they start using water on their corn flakes." Nancy Reagan I have been much taken of late by the use...
Jan 22, 2021


Gochujang and chillies
"Chillies great gift, for us, is their ability to somehow marry together a range of flavours - or even to wake up the palate to the...
Jan 17, 2021


A fashionable ingredient
"Really, add this spice to anything that calls for a layer of slow-building heat" Aliza Abarbanel - Bon Appétit I'm easing myself into...
Jan 14, 2021


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


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


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


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


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


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


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


Garlic
"Peace and happiness, begin, geographically, where garlic is used in cooking." Marcel Boulestin I think I've probably done garlic...
Dec 5, 2020


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


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


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


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


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


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


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


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


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

