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Loose ends
Loose ends: things that still need to be done or explained" Cambridge Dictionary At loose ends: Unfinished details, incomplete...
Mar 15
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Soused herrings - moments
"Why is it that weeks and months and years go by so quickly, all in a blur, but moments last forever?" Jennifer Donnelly I remember. I...
Mar 5
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A problem of peaches
"Green fruit doesn’t mean bad fruit." Emma Laperruque/Food 52 I don't think I'm going to have much to say today because time is running...
Jan 29
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Lemon peel
"when the whole kitchen is filled with the scent of grated citrus the effect is startling. Slightly steamy, warm and bitingly fresh –...
Jan 26
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Pickled fruit
"Pickled fruits go far beyond the role of accompaniment. They can be part and parcel of a recipe, too." Nigel Slater If you remember I...
Dec 30, 2024
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Sundries
"various items not important enough to be mentioned individually." Oxford Languages Christmas approaches and begins to dominate, so life...
Dec 21, 2024
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Making cheese at home
Ricotta, cottage cheese, paneer - what else? This was just going to be about ricotta because Rachel Roddy was waxing lyrical about it in...
May 25, 2024
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What to do with those pickled onions
"open mouth, insert pickled onion, chew" TheSkewed/Reddit commenter Well yes indeed you - well I - could just eat them. And I have to...
May 14, 2024
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The pickles in my fridge
"sour, tart, punchy, pungent and slightly out there." Tara Wigley/OTK Yesterday I threw out half a tin of red kidney bins - I had put...
May 12, 2024
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Fermented herring to taco Fridays - Sweden
"The backbone of Nordic cuisine comes from dealing with challenges" Rachel Khoo Back to my foodie tour around the world with the third...
Apr 7, 2024
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Pierogi from Poland
"You can boil, sauté, or fry them, but skip the cutlery and pick them up. It's like holding an edible stress ball." Chason Gordon/Vice...
Mar 17, 2024
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Norway - stewed mutton and cabbage or Grandiosa frozen pizza?
"There remains a clear gap between the blossoming fine dining scene and the everyday food eaten by most Norwegians and visitors to the...
Mar 3, 2024
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Rambling around a basil problem
"it's always a race against the clock to use up every leaf before it starts to go south — not to mention a heart-breaker when it does....
Feb 13, 2024
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Christmas is ... mince pies
"I love a mince pie - that tiny, tender tart that somehow manages to hold the very essence of Christmas in its crust; the flavours,...
Dec 18, 2023
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Chaff
CHAFF: "1: the husks of corn or other seed separated by winnowing or threshing. 2: worthless things; rubbish." Oxford Languages Well...
Nov 20, 2023
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Frozen mangoes to Urban Nanna
"We believe that positive environmental and cultural change is ultimately possible, but that it will be infinitely more attainable if we...
Nov 18, 2023
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Flakes
"flake - a small, very thin layer or piece of something, especially one that has broken off from something" Oxford Learners'...
Oct 5, 2023
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Too many onions - what to do?
"I wonder how many of you, when it comes to cooking your next meal, will start it by peeling an onion?" Hugh Fearnley-Whittingstall Well...
Sep 8, 2023
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So retro, so English and so unavailable
"The prominence that American food has gained within the last century has led to redcurrant sauce being partially replaced by cranberry...
Sep 1, 2023
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Lemon curd - sweet or savoury?
"The best lemon curd is the colour of the sun" Nigel Slater I made some lemon curd the other day. Not something I do on a regular basis...
Jun 7, 2023
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