

Welsh rabbit - or is it rarebit - or English or Scottish?
"Rarebit or rabbit? I like the latter; which (so the story goes) is what the hunter had for his supper when the rabbits had escaped his...
Apr 16, 2022


Scraps
"Winging it with what's to hand can be so liberating - flinging in this or that with the joyful abandon that comes from not trying too...
Apr 14, 2022


Vegetarianism then and now
"Time was when a vegetarian was just that: someone who ate no meat or fish, but only vegetable products. Nowadays there are many shades...
Apr 13, 2022


Black mark to Ottolenghi - or was it me - or maybe it was God?
"An invocation to God is murmured before kneading the dough, another before placing it in the oven." Claudia Roden - A Book of...
Apr 5, 2022


Confit - from duck to garlic and everything in between
"oil diffuses heat better than air, which is why meat confined and cooked under oil is so tender and almost velvet-like, rich but,...
Mar 29, 2022


Hasselbacking - variations on a theme
"My favorite thing about the humble, mighty potato is that just when you think you’ve tried all the ways to prepare it, you learn about...
Mar 27, 2022


A quote
"Hell, it's only food. Just enjoy it." Jill Dupleix Jill Dupleix always looks amazingly carefree and confident in her photographs, but...
Mar 25, 2022


Something with mushrooms - and pastry
"Mushrooms, garlic, butter and thyme. I can hardly think of a better double date. even more satisfying, I think, is when there is some...
Mar 24, 2022


Another dead project
"ideas aren’t worth anything. It is about the execution of those ideas. It is about turning those ideas into reality. " Jake Jorgovan...
Mar 23, 2022


Marinades
"They are little kitchen lifesavers." Nigel Slater I'm not really quite sure where the inspiration for this post came from. Well I did...
Mar 22, 2022


A mixed bag
"Definition: If you describe a situation or a group of things or people as a mixed bag, you mean that it contains some good items,...
Mar 17, 2022


When politics creeps into cooking - Maqluba and Yotam Ottolenghi
"Thanks to Ottolenghi’s best-selling books, we now have 'Ottolenghi hummus' and — believe it or not — 'Ottolenghi maqluba.' The latter...
Mar 15, 2022


In praise of tarts - the savoury ones
"The differences between a tart, a pie and a quiche are a blur." Yotam Ottolenghi "There is never enough crust. The layer of puff,...
Mar 9, 2022


4 common leftovers - no.2 Bread
"These starchy staples are happy to soak up all manner of sweet and savoury flavours" Hugh Fearnley-Whittingstall Continuing with the...
Mar 8, 2022


Cooking with bark
My sister is in the air on her way back to her English home after three months in the lucky country. Her parting gift was next week's...
Mar 7, 2022


Time for some mini bites
" Bite - 'a piece bitten off'; a small meal; a portion severed from the whole; a morsel of food" Dictionary.com So I suppose a bite is...
Mar 5, 2022


Humpty Doo barramundi
Well actually, as always, this is going to be about more than Humpty Doo. But I will start there. The actual starting point for this was...
Mar 3, 2022


Does anyone make soufflé anymore?
"It feels more like magic than cooking." Nigel Slater I'm attempting a bit of a tidy up of my desktop pile of books of potential...
Mar 1, 2022


A new kind of cauliflower cheese
"Cheese lava in filo form." Ever since I got Ottolenghi's latest book Shelf Love I have been dying to make this. Well virtually...
Feb 28, 2022


4 common leftovers - no. 1 Milk
"We've drunk milk for thousands of years and cooked with it for centuries. It is an everyday staple, a food so throughly embedded in our...
Feb 25, 2022

