

Stems and stalks
"It's such a nice surprise to learn stalks and stems are so delicious." Sean Moran I felt quite proud of my dinner last night - shown...
Feb 5, 2021


Crispy chilli sauce/oil
"Chile crisp is the garlicky, spicy, crunchy condiment that somehow works in everything from noodles to ice cream to peanut brittle."...
Feb 4, 2021


Portuguese custard tarts - evolution
"The Portuguese pastel de nata are so wonderful that it is almost pointless trying to replicate, let alone better them." Jeremy Lee -...
Jan 30, 2021


Rain→lemon and garlic→pasta al limone
"A tantalizing testament to the sentiment “less is more,” pasta al limone isn’t outstanding despite its simplicity — it is sensational...
Jan 29, 2021


Waffles
"a culinary gilded lily that is impossible to resist." Felicity Cloake "If you love someone, you make them pancakes. If you really love...
Jan 25, 2021


Photographs, textiles and food - Gabriel Gaté and France
"Every man has two countries: his own and France." Thomas Jefferson I feel I actually have three - England, France and Australia - in...
Jan 24, 2021


Cucumber cool - so many ways
"Cucumbers have come to a special glory in recent years. Partly it is the result of being able to buy them round the 12 months. Even...
Jan 23, 2021


Stephanie's freezer - a lucky dip
"Simply by intelligently treating the freezer as a resource, we can gain immense benefits. We save money, we reduce waste, and we can...
Jan 20, 2021


The Ottolenghi way - testing, testing, testing
"It’s where concepts take shape and plans for future projects – recipes, articles, books and restaurant dishes, bagged products, cakes...
Jan 18, 2021


Gochujang and chillies
"Chillies great gift, for us, is their ability to somehow marry together a range of flavours - or even to wake up the palate to the...
Jan 17, 2021


Palamitha plaki, kakavia or psarasoupa?
"It was traditionally made from the smallest fish caught by fishermen, along with olive oil, onions, and saffron." The Essential...
Jan 13, 2021


A temporary goodbye to Nigella
"At its core, it answers that important, everyday question: 'What are we going to eat?'" Nigella Lawson And actually she has just...
Jan 10, 2021


Quintessentially today - deconstructing a recipe
"charred broccoli and spring onion salad with tahini dressing" Once again I was going to write about something else and then I saw this...
Jan 9, 2021


Cumberland sauce and gravy
"The best of all sauces for cold meat." Elizabeth David Now why am I writing this? Well I am working my way through my Christmas...
Jan 7, 2021


Chop suey and Immigrant food
This is the inspiration for today's post. It's a painting called Chop Suey by the American artist Edward Hopper, recently sold for...
Jan 6, 2021


The last of Christmas - Brussels sprouts
"The Marmite of the Christmas dinner table." Countryside Marmite is one of those umami things, so I can only assume that the writer of...
Jan 5, 2021


Stuffing - what the turkey is really all about
"the way it manages to sponge up the heart and soul of the bird. Time to give stuffing a second thought." Nigel Slater In my family for...
Jan 2, 2021


Pigs in blankets or pig in a blanket - not the same
Still on Christmas - sorry still a couple more things to say about Christmas. Maybe it's not having cooked the Christmas turkey for the...
Dec 31, 2020


Marzipan and Eccles cakes
I have made a list of topics to write a post on - currently mostly with a Christmassy bent even though Christmas is now done and dusted...
Dec 29, 2020


Saying goodbye to leftover turkey
"All that leftover turkey traditionally calls for curry" Felicity Cloake Now when did that tradition begin, if indeed it is a tradition?...
Dec 28, 2020

