

Fusion or confusion? - two dinners
"a twisted kind of sense" Jay Rayner This is last night's dinner - simply called Fried beef kerala from my other The Food of ... series...
Jul 27, 2025


Leftovers of leftovers of leftovers
David has more or less insisted I write a blog about last night's dinner because he loved it so much. He also said I should write down...
Jul 24, 2025


An earl, history and recipes
"Tea, Earl Grey, hot" Picard/StarTrek Well the above quote has nothing to do with this post really, but not being a Star Trek follower I...
Jul 23, 2025


A perfect match - zucchini and pasta
"Dishes that, when followed by a salad, piece of cheese and accompanied by a bottle of wine, can feel like an everyday feast." I have now...
Jul 22, 2025


Sugarless desserts
My sister and her husband have regular lunch dates with friends. They take it in turns. However, the male half of the other couple is a...
Jul 21, 2025


'Vegetarian mushroom shawarma pitas' - boring
"Novelty, the most potent of all attractions, is also the most perishable." Andre Maurois Once again I'm repeating myself, and also...
Jul 20, 2025


Samples
"a small amount of something that shows you what the rest is or should be like" Cambridge Dictionary Samples is perhaps particularly...
Jul 19, 2025


Are we British ashamed of cream buns?
"The fisherman fishes as the urchin eats cream buns, from lust". T. H. White I actually started out with the idea of doing an oddments...
Jul 18, 2025


Rather wonderful but mostly unseen
" Language is a funny thing. Most of us know what good writing looks like, but few of us can actually write good." Ellie It's time for a...
Jul 16, 2025


Sfouf cake
Working my way through my email newsletters and looking for something relatively quick and simple I came across the above in a newsletter...
Jul 14, 2025


Artichokes begin with A
"The artichoke, like the oyster, is a food that makes an indelible impression on the untried tongue." Bert Greene And because they begin...
Jul 13, 2025


Poaching chicken in vinegar
I have this pile of books on my desk which I have recently purchased, or which are first recipe or lucky dip books. So on a rainy day...
Jul 10, 2025


A tangle of roots
"sometimes we need to fill our lives with a little more whimsy than a rich, rotting mound of compost" One Green Planet This post has...
Jul 7, 2025


Rambling again - a pasta dish
"Best eaten after sturdy exercise in the open air." The Food of Italy This is a typical Rosemary's ramble, beginning with the usual what...
Jul 3, 2025


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, 2025


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, 2025


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, 2025


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, 2025


Tfaya
Above is Tfaya baked chicken from Nargisse Benkabbou - now British, but born in Brussels to Moroccan born parents - chef and food...
Jun 20, 2025


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, 2025

