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Tfaya
Above is Tfaya baked chicken from Nargisse Benkabbou - now British, but born in Brussels to Moroccan born parents - chef and food...
Jun 20
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BIR - British Indian restaurant food
I wanted not only to learn how to cook Indian food correctly, but also really get to know how all those spices and other ingredients...
May 5
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Different ways of cooking
"experience a dish through the person most intimate with it." Genevieve Ko/New York times via Smitten Kitchen Now who might that be? ...
Mar 30
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Roast pork with Robert Carrier
I'm not really proud of this picture, because apart from my poor photography skills when it comes to photographing food, I had, of...
Nov 4, 2024
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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...
Oct 7, 2024
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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...
Jul 23, 2024
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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...
Jun 8, 2024
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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...
May 23, 2024
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Dithering over dinner
"Dithering - present participle of dither - to be unable to make a decision about doing something" Cambridge Dictionary Tonight I was...
May 18, 2024
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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...
Apr 27, 2024
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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...
Apr 12, 2024
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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...
Feb 19, 2024
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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...
Aug 29, 2023
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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...
Jun 6, 2023
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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...
Feb 4, 2023
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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...
Jan 30, 2023
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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...
Oct 19, 2022
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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...
May 5, 2022
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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,...
Apr 9, 2022
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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...
Mar 10, 2022
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