

Brioche à l'ancienne
"An idea is like a chocolate brioche. You have to let it cool to see if it is really good" I take my inspiration from anywhere I can get...
Sep 6, 2022


A postscript
"chefs are the kind of wizards who are bursting to share the many spells they’ve learned about food that they have transported from the...
Sep 4, 2022


Killing two birds with one stone
"Ottolenghi ne sa una più del diavolo!" (Ottolenghi doesn't miss a trick) Soffici Blog Actually if you translate that Italian phrase...
Sep 3, 2022


National cuisines and in defence of the English one
"A tapestry and patchwork quilt that embraces the best of the old traditions as well as the newer additions to our repertoire, which are...
Sep 2, 2022


Ajo blanco - I'm confused
"Despite the name of the soup, garlic is rarely the principal ingredient in ajo blanco, which I would characterise instead as an almond...
Sep 1, 2022


A fish recipe I might try and skordalia
Once again I'm somewhat uninspired but it's not the weather's fault this time as it's been a beautiful day - blue skies, and no wind and...
Aug 27, 2022


Random thoughts on an ordinary day
“Whatever — the soup is getting cold." [Last sentence of a mathematical theorem in Leonardo da Vinci’s notebook, 1518]” Leonardo da...
Aug 26, 2022


Define cooking
"Cooking is creating emotion" Joel Robuchon This gorgeous looking dish from a London chef called Meedu Saad is called Fried courgette...
Aug 25, 2022


Melbourne Italian - a cookbook gift
"Go into the kitchen and cook for someone you love. The pleasure will be mine." Guy Grossi "The oil, the flame, the onion ... You can...
Aug 24, 2022


Samosas and/or bhajias for Zoe
"What you are tasting is the story of India itself - the product of the fluid forces of the great migrations and interactions that shaped...
Aug 22, 2022


Allsorts
"A slang term designating the drippings of glasses in saloons, collected and sold at half price to drinkers who are not overly...
Aug 21, 2022


Tonnato - not what it used to be
"It’s like that Dr. Seuss book everyone gets when they graduate—Oh the Places You’ll Go!—but for a mayo-based sauce. Inspiring." Alex...
Aug 20, 2022


Which fish?
"I think fish is nice, but then I think that rain is wet, so who am I to judge?" Douglas Adams Apologies for neglecting the blog of late....
Aug 17, 2022


Jane Grigson's Vegetable Book - artichokes and shrimps
"Simplicity may be her key but there is nothing insipid about her food." Please Pass the Recipe The next book along the shelf in my Jane...
Aug 8, 2022


Greens and bread
Ever since I got Ottolenghi's first Test Kitchen book - Shelf Love, I have been meaning to make this recipe. It's called Kale pesto...
Aug 6, 2022


Carbonnade Flamande - have I got the right beer?
"It occupies that culinary space that makes it feel like it's both comfort food and a decadent treat." Diversivore I started this...
Aug 4, 2022


Frugality - Delia versus delicious.
"we never knew how much we loved broccoli until we couldn't afford it." delicious. Yesterday was to be our family birthday party for our...
Aug 1, 2022


Crumbs
"something you wish to share with your online friends." Urban Dictionary "a small fragment" Merriam-Webster Actually I think that first...
Jul 30, 2022


World lasagna day
"Where the dish has endured is on the shelves of the supermarket." Sarah Barell/National Geographic I bet you didn't know it was World...
Jul 29, 2022


A chicken and Brussels sprouts challenge
"Romans called these tender buttons bullata gemmifera (diamond-makers) because consumption was rumoured to enhance a diner's mental...
Jul 28, 2022

