

Deep dish pizza
After the first slice you are full, and you should be. You’ve eaten roughly three pounds of food that is baked on top of a crispy,...
Jul 2


A riff on a riff on a riff - tuna mornay
"Even the recipes you thought were canonical often started with a riff." Alice Zaslavsky I've gone back to my Ideas list with tuna...
Jun 24


Australian garlic
"So many benefits in this humble little plant" Nick Diamentopoulos Whenever we go to France - no more alas - we always at some point...
Jun 23


Recent eating - from the thrown together to the sublime
They say the way to a man's heart is through his stomach, and I guess that's what I have been trying to do for almost 60 years now. So I...
Jun 21


Tfaya
Above is Tfaya baked chicken from Nargisse Benkabbou - now British, but born in Brussels to Moroccan born parents - chef and food...
Jun 20


The mysteries of authenticity
"While the concept of a fried roll originates from China, the specific combination of chicken and ham is not a traditional Chinese...
Jun 20


Jottings
"Jottings: Quickly written short notes" Cambridge Dictionary I'm making a batch of marmalade because David has run out. It's time...
Jun 18


The nostalgia of mundane meals
"Mundane nostalgia refers to the sentimental longing for ordinary, everyday aspects of the past." Google AI The title of this particular...
Jun 16


Lunch party decisions
"Please all, and you will please none." Aesop I haven't hosted a lunch party for ages - well I sort of don't count my occasional family...
Jun 11


Filo tarts
"I think of filo pastry as edible wrapping paper. Something in which to hide fragile fillings, such as feta cheese and thyme leaves,...
Jun 7


Pasta Primavera
"I find it very hard to imagine that prior to 1975, nobody in the history of the universe had thought to combine fresh spring vegetables...
Jun 6


Unloved fusilli and its friends
"three small wings elegantly twisted on themselves, in a spiral movement." Barilla I had a feeling that fusilli, those short spiralised...
Jun 4


Upping my sandwich game
"No offence, but I find sandwich recipes pointless. Who needs a recipe for making a sandwich? It’s like looking up a manual before taking...
Jun 2


Carrot salads
"Creative freedom is a huge carrot." Adam McKay I don't think Adam McKay meant, what I have taken to mean from the above quote. I think...
May 30


no food no life - i am a food blog
"I get a lot of inspiration from eating out and after hearing me say, “I could make this at home,” for the umpteenth time, Mike, my...
May 28


Genteel eggs
Coddled, baked, shirred, en cocotte, moulded eggs, egg-in-a-cup - not poached - but I'm confused This all began with this rather lovely...
May 27


Too much of a coincidence - so - some recipes
I'm not sure whether it's a lack of inspiration or sheer laziness, but I'm finding it hard to get going on a blog today. I have long...
May 24


Angel hair
“Angel hair just lands on your chin like the strands of a wet mop.” Bon Appétit "The thin strands absorb sauce like few other pastas...
May 23


Nigel's spicy sausage pasta step by step
"I couldn’t get over how lush it tastes; creamy and luxurious and comforting" A Muse Bouche You may remember that I decided to try to...
May 21


Tartiflette
"That alpine dish of tartiflette, whose layers of potatoes, onions, smoked bacon and reblochon cheese helps to thaw out skiers and...
May 19

