

The frustrations of lucky dips
“I tell my students there is such a thing as ‘writer’s block,’ and they should respect it. It’s blocked because it ought to be blocked,...
Sep 24, 2024


A Turkish? salad - collected or created?
"a thrilling mix of flavours, textures and colours that is almost too glorious to look at." Claudia Roden Geography is what has guided...
Sep 22, 2024


'Eat' - marmalade chicken
"I refer to this book so often, it rarely makes it to a shelf and is usually found laying on a table peppered with random pieces...
Sep 21, 2024


Collectors and/or creators
"it’s about familiarising yourself with ingredients and understanding flavours." Alex Hely Hutchinson There are so many things that you...
Sep 20, 2024


More mayo - this time with pineapple
"a pineapple sandwich is one of those foods that it seems only Southerners love and appreciate." Southern Living This one began with a...
Sep 17, 2024


Burnt lemons
"The juice will enhance almost anything you can squeeze it over." Nigel Slater Scorched, burnt, charred, grilled, fried, roasted - take...
Sep 14, 2024


Celery and pasta? A tour of the blogs
"That could be anything from very good to quite terrible. It’s hard to tell.” Diane's Cookbooks The opening quote was a given for one of...
Sep 13, 2024


Olio
Olio: "A dish of many ingredients" Dictionary.com "a miscellaneous mixture" Merriam Webster Dictionary I confess I thought 'olio'...
Sep 12, 2024


"A warm pumpkin scone for a winter's afternoon"
"Sono una merenda scalda cuore" (a heart-warming snack) Profumi e Colori I'm going simple today because time is running out, but I am...
Sep 11, 2024


Comfort - a moveable feast
"the ability of a dish to be nostalgic and novel at once - that's at the heart of our interpretation of comfort. In this book we offer...
Sep 10, 2024


Fried red tomatoes
For dinner tonight I'm going to try that kefir fried chicken recipe I talked about the other day, so I have been pondering on what to...
Sep 6, 2024


When love goes wrong, travel and start a blog
"The story is about how a professional eater met a professional chef and now we share stories, recipes and video on our site." Ayngelina...
Sep 5, 2024


The comfort of Heinz tomato soup
"I can still remember the taste of those Scottish rolls and butter and the warm, tangy tomato soup, a real childhood treat." Man Has a...
Sep 4, 2024


Simple essentials - Nigel's first recipes
"Small details that make a big difference" Nigel Slater It's first recipe time and working my way through my bookshelves I have come to...
Sep 3, 2024


"Omne trium perfectum" - a challenge
"Everything that is three is perfect" or "three good things on a plate" After my burst of enthusiasm and experimentation yesterday,...
Sep 1, 2024


Caramelised onion chutney - dinner?
"Improvisation is the art of being completely O.K. with not knowing what the f— you’re doing" Mick Napier It's one of those...
Aug 31, 2024


Can you do anything with leftover frittata?
Well it seems, after a bit of searching, there are things you can do. But would you? The night before last we had one of those leftovers...
Aug 29, 2024


Blending cultures/culture wars in New York
"Chopped cheese isn't a Philly cheesesteak nor is it similar. This is New York, not Philly, bro!" Romel Bruno/Serious Eats This is a...
Aug 29, 2024


Different noodles, different dish
"What matters is balance" - Nigel Slater I began with a dish - Curry mee from Madhur Jaffrey's Far Eastern Cookery - quickly became...
Aug 27, 2024


Making kefir palatable
"sour drinking kefir, clean tasting and bright as a button" Nigel Slater One of the things that makes us all individuals, is the food,...
Aug 26, 2024

