

Why don't I make curry more often?
"The complex flavours of curries are governed by just three things: generous spicing; onion, ginger and garlic done just right; and...
Apr 24, 2022


Scary carbonara
"A dish whose principal ingredients are eggs and bacon was always going to be a shoo-in for the British palate: certainly spaghetti...
Apr 23, 2022


Why Ottolenghi and co. are the tops
"food that we'd cook at home, for our friends and families, comforting but with a slight edge, a little twist, a 'cheffy' addition. ... ...
Apr 22, 2022


Guanciale - so trendy you can't find it
"Guancia means cheek, and guanciale are the salt-cured pork jowls that hang like pepper-dusted paddles above salumerie (deli) counters in...
Apr 21, 2022


Is there such a thing as mulligatawny soup?
"a cornerstone of the classic British Indian restaurant repertoire, always there, yet never ordered." Felicity Cloake I think this...
Apr 18, 2022


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

