

Ciabatta
"The Mother's Pride of the middle classes" - The Guardian " a new bread posing as an old one that is new?" Robin Stummer - The Guardian...
Sep 22


Duck
"To me, duck conjures up images of wonderful, rustic food, enjoyed slowly, in quiet places." Gile Meller/River Cottage A-Z I continue to...
Sep 21


Defeated by a first recipe
"sometimes the wall is just a wall. There’s nothing to be done but go somewhere else." Margaret Atwood This book has been sitting on my...
Sep 18


Contrasts and a bit about layers
"Sweet meat must have a sour sauce" Ben Jonson (1572-1637) Opposites attract they say, although I'm not at all sure that this is true...
Sep 17


Cheating at cassoulet
"Sometimes in life, we have to make a choice: Idealized fantasy or achievable reality." Adina Steiman/Food and Wine I've been thinking...
Sep 16


Another Nigel fan
ALL OF 'REAL FAST FOOD': Cooking (Maybe) Every Recipe from the Nigel Slater Classic “Maybe I should work my way through the whole book”,...
Sep 13


Krispy Kreme and doughnuts in general
"one of those deep, childish pleasures you never grow out of." Felicity Cloake You might have thought that I had forgotten those...
Sep 11


Thinking about self-publishing
I mentioned this book in passing a little while ago, It was a present from my son - a self-published book by a friend of his. As he...
Sep 9


Scacce ragusana
"a bit like a lasagne crossed with a focaccia and pizza." Lorraine Elliott/Not Quite Nigella This is just one of those short posts,...
Sep 6


First day of spring - time to think about salad?
"Choose one hero ingredient and let it lead the way." Ottolenghi I'm really not a salad person. There I've said it, as my son would say....
Sep 1


Thickening with bread - a ramble
"Where there is stale bread there is home." Juls' Kitchen This was going to be a blog about the different ways you can thicken things. ...
Aug 29


Cauliflower and chicken - different approaches
This is one of those 'I've got to use up something so what am I going to make?' pieces with some other random thoughts about this and...
Aug 28


A lucky dip quickie
"This is Réunion. A union of people from everywhere, blended with vanilla, sugar and rum." Yasmin Khan I am running out of time today,...
Aug 27


Un mélange
Mélange: a mixture, or a group of different things or people" Cambridge English Dictionary time for some oddments, and it's amazing how...
Aug 25


Leftover roast lamb - Jamie to the rescue
"Lamb leftovers are slightly trickier to use up than beef or chicken. The meat is very fatty, which makes it unctuous and flavoursome...
Aug 22


A lot of fuss - but maybe worth it
"as I'm a pastry cook at heart, I've been making all sorts of herb-laden tarts, including this lovely tomato one. It's very simple." ...
Aug 21


Matar paneer
The dish above is not matar paneer - it's paneer pasanda - which means favourite paneer. I was about to finish my 'research' on matar...
Aug 15


How to begin a cookbook
"an ode to the food of my childhood, a mash up of food from Bahrain and the surrounding countries, with a slightly Westernised take,...
Aug 13


Mushrooms and Chinese costermongers
This is a first recipe post - one from Beverley Sutherland Smith in her book simply called Vegetables . In this case, however, I first...
Aug 12


Mediterraneanism - it's all Elizabeth David's fault
“While I roast as many Mediterranean vegetables as the next person, I worry about what the ‘Mediterraneanisation’ of cooking is doing to...
Aug 11

