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6 days ago
Robert Carrier, chicken and grapes
"The grapes will soften, relax and caramelise into the winey sauce at the bottom of the pan. The sweetness compliments the chicken, and...
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Jul 23
My kitchen bit by bit - 2
"Anything can be a lodestar in a person's life, I suppose, and for some fortunates like me, the kitchen serves well." MFK Fisher Which...
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Jun 8
Cobblers - anything goes comfort food
"The whole point of cobbler is that it's easy" Daniel Gritzer/Serious Eats It's a miserable kind of day - the sort of day when your...
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May 23
The infinite variety of harira
"I have made this soup several times in a row and I think it may be the most delicious thing ever" Annabel Crabbe Yesterday we went to a...
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May 18
Dithering over dinner
"Dithering - present participle of dither - to be unable to make a decision about doing something" Cambridge Dictionary Tonight I was...
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Apr 27
Old fashioned magic - possets
"Posset is persistent. It’s patient. It seems archaic and impossible, but it’s also just a boozy custard which is very easy to...
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Apr 12
Chermoula - and fish
"The object of the chermoula seasoning is not to mask the natural taste of the food, but enhance it." Robert Carrier I'm pretty sure I...
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Feb 19
Old fashioned grilling
"That tangle of bars that lights up over the food isn't worthy of the name. In my book a grill is where the heat comes from below the...
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Aug 29, 2023
A guru in retro fancy mode
"This is a book for the discerning host or hostess who takes pride in serving attractive, memorable meals with that extra 'touch of...
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Jun 6, 2023
Carne assada or asada?
This is a guru week - a week in which I return to one of my early cooking influencers/teachers for a recipe to try out for dinner. This...
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Feb 4, 2023
Brown but so much more
"Colour fades as flavour deepens: a metaphor for much of life I suggest." Nigella Lawson Which is, indeed food for thought. In her book...
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Jan 30, 2023
Robert Carrier, tomatoes and indexes
"Cook dinner with Robert Carrier and you’ll need butter, cream, wine and quite a lot of cognac" Jay Rayner It's guru week - by which I...
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Oct 19, 2022
Picada - a non-Ottolenghi extra
"anyone who has tasted a dish before and after its addition will understand that picada 'seems to fill in all the holes, plug in all the...
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May 5, 2022
Aspic - a first recipe and surely a dead one?
"Jelly covered piles of carved food are an excellent visual shorthand for absurdly poncey cuisine." Tim Hayward - The Guardian This...
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Apr 9, 2022
First recipe, first impressions and a Belgian salad
"we all know how first impressions linger the longest." Robert Carrier I'm not particularly uninspired today, but I'm in a clearing out,...
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Mar 10, 2022
Beauty for the street library?
"For me, good food comes about only if you put yourself in it. Food is for giving, and the act of cooking is a gift from the cook to the...
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Mar 1, 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...
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Jan 28, 2022
Did consommé die?
"Consommé shows skill and panache without shouting, like a Savile Row shirt: crisp, understated, but oozing style and class. Consommé is...
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Jan 11, 2022
Scrambled eggs
"Scrambled eggs are eggs at their most egalitarian: socialism in inexpensive, edible ovoid form." Tony Naylor - The Guardian Life is...
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Jan 1, 2022
A favourite fish - first recipe
"Remember that a very good sardine is always preferable to a not that good lobster" Ferran Adria I know I've done sardines before - a...
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