

Trifles
"Trifle - a matter or object of little value or importance." Cambridge English Dictionary I guess I'm hoping that what I write, although...
Nov 13, 2022


The story of last night's dinner
"The cold fact is no matter what new dish we turn a hand to, eventually it will come to taste and look like everything else we’ve ever...
Nov 12, 2022


The ultimate fusion dish
"It's Japan's chilli, its bacon cheeseburger, its meatloaf and gravy all in one, a hangover-killing man meal found in bars and...
Nov 11, 2022


One soup or four?
"Our primary purpose in this book is to teach you how to cook, so that you will understand the fundamental techniques and gradually be...
Nov 9, 2022


Black mark to Nigel
"Sometimes the greatest ideas, the most obvious combinations lead to naught." WTF Do I Eat Tonight The other day I cooked this dish -...
Nov 5, 2022


Don't throw that spent corn cob away
"Spent corn cobs harbour masses of flavour that is a shame to waste." Tom Hunt Because - would you believe? - you can make this gorgeous...
Oct 30, 2022


Salmagundi
"The word salmagundi may be derived from the obscure 16th century French word salmigondis which means disparate assembly of things, ideas...
Oct 29, 2022


An oldie but a goodie - Pollo alla Romana con peperoni
"a time to interrupt all ordinary activities and get some rest." Toni Brancatisano Following on yesterday's analysis of what you can...
Oct 28, 2022


Biscoff for a rainy day
"it is as if the deep flavour of the coffee and unique taste and crunchiness of the Lotus Biscoff biscuit were made for each other." ...
Oct 27, 2022


Corn fritters - one of those everyday things
"the caramelisation that occurs when sweetcorn comes into contact with a hot pan is a magic not easily sacrificed." Felicity Cloake "I...
Oct 25, 2022


Is it possible to keep it simple - and cheap?
"Simple is easy to get wrong" Neil Perry It seems that Catalonia is the flavour of this week, because here I am about to talk about a...
Oct 22, 2022


Picada - a non-Ottolenghi extra
"anyone who has tasted a dish before and after its addition will understand that picada 'seems to fill in all the holes, plug in all the...
Oct 19, 2022


Buy this book - now
"good things come to the table, where good things are food things and food things must absolutely be good." Noor Murad/OTK I know. I've...
Oct 18, 2022


A man well ahead of his time
what to do with watermelon and pomegranates Still life with a watermelon and pomegranates is the title of this painting by Paul Cézanne. ...
Oct 17, 2022


Still life
"simple, wholesome food standing on a sill or held in air by the hand of a geometer and poet adept at ordering a world of marvels: did he...
Oct 14, 2022


Serve with?
I said I would, and tonight is the night that I am going to cook Ottolenghi's Double lemon chicken with cheat's preserved lemon. It's...
Oct 13, 2022


A great big bunch of fennel leaves
My gardening friend gave me a fennel bulb which I shall use in some delicious way yet to be decided. But it came with this great big...
Oct 11, 2022


Should we acknowledge french onion soup in a packet as an ingredient?
"That beefy, caramelized onion flavor is actually really hard to achieve on your own at home. Improbably, the product is vegan, made...
Oct 9, 2022


The evolution of preserved lemons
"Preserved lemons are not great if you have a short attention span." T. Susan Chang/NPR Kitchen Window I have bookmarked this rather...
Oct 7, 2022


Chutney - especially mango
"What the British did was just simplify and standardise what seemed like a general Indian trend." Madhur Jaffrey This is Delia's version...
Oct 7, 2022

